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

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 pumpkin pie spice.

Pumpkin Ooey Gooey Cake - Bite taken out

4 Tips 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 and then line with parchment paper.
  • Use room temperature ingredients. Set your butter and cream cheese out a couple of 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 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! (If you can’t find pumpkin spice extract, you can leave that out.)

Magic Pumpkin Cake

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!

pumpkinooeygooey
4.94 from 16 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!

Ingredients

Cake Layer

  • 1 package (15.25 ounces) yellow cake mix
  • 1 large egg, room temperature
  • ½ cup (1 stick / 113 g) unsalted butter, melted

Filling

  • 1 package (8 ounces) cream cheese, softened
  • 1 can (15 ounces) pure pumpkin
  • 3 large eggs, room temperature
  • 1 teaspoon vanilla extract
  • 1 teaspoon pumpkin pie spice extract*
  • ½ cup (1 stick / 113 g) unsalted butter, melted
  • 2 teaspoons pumpkin spice
  • 2 cups confectioners' sugar

Instructions

Cake Layer

  • Preheat the oven to 350°F. Lightly spray a 9×13-inch baking dish with nonstick cooking spray.
  • Using a hand mixer on medium speed, mix the dry cake mix, egg, and butter until combined. The mixture will be very firm.
  • Pour batter into the prepared baking dish, pressing it into an even layer.

Filling

  • In a large bowl using a handheld mixer on medium-high speed, beat the cream cheese and pumpkin together until smooth.
  • Add the eggs, vanilla, pumpkin pie spice extract, butter, and pumpkin pie spice. Mix on medium speed until fully incorporated.
  • Add the confectioners' sugar and mix well.
  • Pour pumpkin mixture over the cake layer. Bake 40-50 minutes. Make sure not to over-bake, the center should still be a little gooey.
  • Serve with fresh whipped cream and sprinkle with cinnamon or a pumpkin pie spice blend.

Notes

*If you do not have access to Pumpkin Pie Extract, you can leave it out.

Did you make this recipe?

Thank you for making my recipe! You took pictures, right? Well go ahead and post them on Instagram! Be sure to mention me @iambaker and use the hashtag #YouAreBaker.

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!

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

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

  2. 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!!!

    1. 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.

  3. 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!

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

  5. 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.

  6. I LOVE THIS RECIPE. Every time I make it, for friends, family, coworkers, everyone loves it (even people who normally don’t like regular gooey butter cake!). It’s the right blend of sweetness and spice. I make it at least 2-3 times in the Fall! It’s now my go-to Thanksgiving dessert.

  7. Is this meant to be served cold? I’m trying it out using dairy-free cream cheese and plant butter. Hoping it turns out well!

  8. Love this cake I need to know due to room in my refrigerator if u have to keep it refrigerated I am imbole and have a caretaker so many hrs a day and can’t get in the fridge and I have my son and family coming he is fixing every thing else I bought this homemade I am sorry I am upset I have always did all cooking

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