Ooey Gooey Pumpkin Cake

filed under: Cakes on September 28, 2018

Woo Hoo, it’s pumpkin season– I mean fall! This is my new favorite way to enjoy pumpkin… in a Pumpkin Ooey Gooey Cake! Layers of sweet cake and pumpkin filling combine for the most amazing dessert! My Homemade Pumpkin Spice is perfect for this recipe, so give it a try! Give my Perfect Pumpkin Pie a try, too!

Pumpkin Ooey Gooey Cake

Ooey Gooey Pumpkin Cake

I have so many Ooey Gooey cakes on my blog but not one of them is Pumpkin! There is Classic Ooey Gooey Butter Cake, Chocolate Ooey Gooey Cake, Strawberry Ooey Gooey Cake, even Red Velvet Ooey Gooey Cake! Needless to say, now that it is time for fall flavors, I am thrilled to be adding Pumpkin to the mix. 🙂

This Ooey Gooey Pumpkin Cake recipe was actually inspired by a bottle of McCormick Pumpkin Pie Spice Extract I found. This little bottle is pure Ooey Gooey cake magic! I found it at my local small-town grocery store, and a friend said she found some at a big chain store she shops at. Glad it can be found in so many places! Paired with McCormick Pure Vanilla Extract, the cake sings the flavors of fall.

What is Ooey Gooey Pumpkin Cake?

This recipe is based on the original ooey gooey cake made famous in St. Louis. I have made my version semi-homemade in that I use a cake mix for the bottom layer, but you can certainly make one from scratch if you prefer!

There are two distinct layers in an ooey gooey cake. This one is yellow cake on the bottom and a pumpkin pie flavored layer on top. The bottom layer should be a bit firm, but the top layer is melt-in-your-mouth velvety perfection. I love to serve this Pumpkin Ooey Gooey Cake with whipped cream and a sprinkling of McCormick Pumpkin Pie Spice.

Pumpkin Ooey Gooey Cake - Bite taken out

4 Rules for Ooey Gooey Cake Success

Make sure you prepare your pan correctly. I use GOOP {Homemade Baker’s Spray} and think it’s far superior to any product you can buy at the store. If you don’t want to make GOOP, grease your pan then line with parchment paper.

Use room temperature ingredients. Set your butter and cream cheese out a couple hours before you plan on making this amazing cake.

Don’t undermix ingredients. Whip the cream cheese until it is light and fluffy, at least 3 minutes.

Use good quality ingredients. I added McCormick Pumpkin Spice Extract and Pumpkin Pie Spice (for sprinkling too!) to ensure there was an amazing depth of flavor and that my Pumpkin Ooey Gooey Cake would actually taste like pumpkin pie!

Did you know the “magic” version of this recipe? You simply mix all the ingredients in one bowl and then bake. There is no layer separation, but the flavor and texture are still amazing!

It was an absolute delight to create this Ooey Gooey Pumpkin Cake with McCormick. I love creating fall-inspired ideas with them!! Thank you so, so much for supporting the brands that support this blog. I only work with the best, and am thankful that McCormick is willing to partner with me!

4.93 from 14 votes
Pumpkin Ooey Gooey Cake
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins

This is my new favorite way to enjoy pumpkin... in a Pumpkin Ooey Gooey Cake! Layers of sweet cake and pumpkin filling combine for the most amazing dessert!

Course: Dessert
Cuisine: American
Keyword: ooey gooey pumpkin cake
Servings: 12 servings
Author: Amanda Rettke--iambaker.net
  • 1 package (15.25 ounces) yellow cake mix
  • 1 large egg, room temperature
  • ½ cup (1 stick or 113g) unsalted butter, melted
  • 1 package (8 ounces) cream cheese, softened
  • 1 can (15 ounces) pumpkin puree
  • 3 large eggs, room temperature
  • 1 teaspoon McCormick Vanilla Extract
  • 1 teaspoon McCormick Pumpkin Pie Spice Extract
  • ½ cup (1 stick or 113g) unsalted butter, melted
  • 2 teaspoons McCormick Pumpkin Pie Spice
  • 2 cups confectioners' sugar
  1. Preheat oven to 350°F.
  2. Combine the dry cake mix, the egg, and butter with a hand-held mixer or in a stand mixer. The mixture will be very firm.

  3. Pat batter into a lightly greased 13x9-inch baking pan. Try to make it an even layer.
  1. In a large bowl, beat the cream cheese and pumpkin puree until smooth.
  2. Add the eggs, vanilla, pumpkin pie spice extract, butter, and pumpkin pie spice. Mix with a hand-held mixer until ingredients are fully incorporated.

  3. Add the powdered sugar and mix well.
  4. Pour pumpkin mixture over cake batter and bake for 40 to 50 minutes.
  5. Make sure not to over bake as the center should be a little gooey.
  6. Serve with fresh whipped cream and sprinkle with cinnamon or a pumpkin pie spice blend.
Recipe Notes

Be sure your pumpkin in PUREE and not Pumpkin Pie Filling.

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  • Támara Bamford says:

    I made the Ooey Gooey Chocolate cake today and was confused by the confectioners sugar measurement because this pumpkin Ooey Gooey recipe reads: 2 cups (16 ounces or 220g) confectioners sugar.

    But I made the chocolate version using the conversion into cups that I found in the Internet :
    A 1-pound box (or 16 ounces) contains about 3 1/2 cups of confectioners sugar. HELP!

    • Elizabeth Keeney says:

      Hi! I work with iambaker and am happy to help with questions. It is just 2 cups of the confectioners’ sugar in our ooey gooey cake recipes. Sorry for the confusion; I updated the recipe. Thanks, and have a great day!

  • Erin says:

    Can i make it without cream cheese and can i use a different cake mix???

    • Amanda Rettke says:

      I have not tested it without cream cheese so cannot speak to its effectiveness. Yes, you can absolutely use different cake mixes.

  • Sandy says:

    This is so delicious!

  • Janice Sue Alexander1 says:

    Very delicious!

  • Marie Rhodes says:

    I bought 100% pure pumpkin lol will it turn out the same ?

  • Meri says:

    Do you need to refrigerate this cake once completed?

  • Dee says:


  • Nancy Pepper says:

    looking forward to making it.

  • Kathy Thurston says:

    I would substitute this for pumpkin pie any day. It is delicious!

  • Jamie says:

    Is there a way u could make a chocolate one this is ..??
    Ooey gooey chocolate cake ?

  • Anne McIntosh says:

    I have been looking for this recipe (or a version) for about 15 years. Thank you for sharing it with us.

  • Marcia.Miller says:

    Do you have to use pumpkin pie spice extract?Can you substitute another extract if you do not have it?

  • Veronica Carson says:

    I would like to substitute the pumpkin purée for Sweet Potatoes purée will it work?

  • Jeana Nightingale says:

    do you need to refrigerate the leftovers?

  • Mary Dowd says:

    Made this last night. It does not look anything like the picture. There is not 3 layers.

  • Gina Pronchick says:

    What if I don’t have pumpkin pie spice extract. Can I substitute another teaspoon of pumpkin pie spice instead.

  • mpb says:

    I have been wondering if I could flip the order of the layers in pumpkin dump cake so that the pumpkin pie layer could have a solid base to sit on for easier serving. And here it is!!!! This is exactly what I wondered and how to do it. So I am going to use this for that and put crumbles on the top of the pumpkin layer – I think it will be wonderful – thank you!!!

  • Carol Haury says:

    Gina asked about the extract not the spice. I can’t find the extract either.

    • Amanda Rettke says:

      Yes, thank you, I can read. If you can’t find the extract in your store, then amazon carries it. My store carries the extract, as do most grocery stores.

  • Hilda Theriot says:

    It is a delicious dessert!
    I used 2 eggs and1/2 stick of butter in filling. We used to call these chess cakes then Ooey Gooey cakes.
    Pumpkin and plain are my favorites. Filling sets up better with less butter and only 2 eggs.
    My family took some home and loved it!

  • Carol Haury says:

    This turned out good even without the extract, which I cannot get. But please don’t get snorky with me. I like your recipes.

  • Becky L Hiner says:

    Absolutely amazing. I did not have pumpkin pie spice extract, but it was still wonderful. I used your magic version and everyone loved it. Thanks for sharing.

  • Laura says:

    Made this today. Soooo delicious! Does it need to be refrigerated? My top layer is pretty soft.