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!
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!
- 1 (15.25 ounce) package yellow cake mix
- 1 large egg, room temperature
- 1/2 cup (1 stick or 113g) unsalted butter, melted
- 1 (8 ounce) package cream cheese, softened
- 1 (15 ounce) can pumpkin puree
- 3 eggs
- 1 teaspoon McCormick Vanilla Extract
- 1 teaspoon McCormick Pumpkin Pie Spice Extract
- 1/2 cup (1 stick or 113g) unsalted butter, melted
- 2 teaspoons McCormick Pumpkin Pie Spice
- 2 cups (16 ounces or 220g) confectioners sugar
- Preheat oven to 350°F.
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.
- Pat batter into a lightly greased 13x9-inch baking pan. Try to make it an even layer.
- In a large bowl, beat the cream cheese and pumpkin puree until smooth.
Add the eggs, vanilla, pumpkin pie spice extract, butter, and pumpkin pie spice. Mix with a hand-held mixer until ingredients are fully incorporated.
- Add the powdered sugar and mix well.
- Pour pumpkin mixture over cake batter and bake for 40 to 50 minutes.
- Make sure not to over bake as the center should be a little gooey.
- Serve with fresh whipped cream and sprinkle with cinnamon or a pumpkin pie spice blend.
Be sure your pumpkin in PUREE and not Pumpkin Pie Filling.
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. Louise. 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.
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!
I made this today. It is delicious. Like pumpkin pie, but even better. Yummy!!
So glad you liked it! 🙂
Amazing
What can I use instead of the pumpkin spice extract
I am planning to make this tomorrow am….however, I have gone to 2 different markets and a big box store and no one carries Pumpkin Pie Extract
Made the yellow cake from scratch. Used hokkaido pumpkin to make my own puree. Didn’t have the required spices, so I used cinnamon and cardamon. Also reduced the sugar.
TURNED OUT GREAT 💖💖💖
Greetings from Germany
Barbara
PS: I uploaded a picture of my cake in the Facebook post for this recipe.
LOVE IT Barbara!!
It’s St. Louis and it’s Gooey Butter cake. But I love the video and will make the recipe.
Everything looks so good!
This one I’ll try.
making the ooey gooey pumpkin cake. Do I melt the butter in a pan and then pour it in? Or do I soften it & beat it in?. Makes a difference
What about a spice cake mix? Going to make it with that do you think that will help or hinder?
That sounds kinda amazing! 🙂
Can this be made the day before dinner? Does it need to be refrigerated?
Took this to work and got rave reviews. One co-worker stated that it was the best dessert she had ever had.
I was wondering if this could be sweet potatoe pie instead of pumpkin,because I am not fond of pumpkin?
I am baking this now for our monthly womens Bible study tomorrow a.m. Should be fabulous!
Going to try the ooey gooey pumpkin cake for Thanksgiving.
Have a good Thanksgiving!
I can’t find the pumpkin pie extract without buying it online. Would you just increase the pumpkin pie spices? How much?
Can I use sweet potato in the place of the pumpkin?
Have you ever made this pumpkin version in a springform pan like you make the chocolate one? Would you recommend it or think the 13 x 9 is better for the pumpkin.
I tried most of the recipes and they are amazing . Thanks
How do u make GOOP?
I don’t have the ability to use pie spice extract. How do I make the necessary changes?
You are awesome and so talented!
Thank you for sharing your expertise and imagination…
It is enjoyed by SO many!
I have a similar pumpkin delight! Mine has a graham cracker crust, cream cheese layer and the pumpkin is cooked in a double boiler, then stiff egg whites are folded in with the pumpkin. Yummy!
What’s the best way to warm this in the oven if your brining it to a dinner?
I would serve it cold…
What can i use besides the extract i cant find any thanks