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!


4.88 from 8 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
  • 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
  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.



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. 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.

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!

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  • Phyllis Tate says:

    I made this today. It is delicious. Like pumpkin pie, but even better. Yummy!!

    • Amanda says:

      So glad you liked it! 🙂

  • Enid Goodale says:


  • Jane says:

    What can I use instead of the pumpkin spice extract

    • Mary Carey says:

      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

  • Barbara says:

    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.

    Greetings from Germany

    PS: I uploaded a picture of my cake in the Facebook post for this recipe.

    • Amanda says:

      LOVE IT Barbara!!

  • Susan says:

    It’s St. Louis and it’s Gooey Butter cake. But I love the video and will make the recipe.

  • Connie Smith says:

    Everything looks so good!

  • Anne says:

    This one I’ll try.

  • egle daiva turuta says:

    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

  • Michele Cook says:

    What about a spice cake mix? Going to make it with that do you think that will help or hinder?

    • Amanda says:

      That sounds kinda amazing! 🙂

  • Cory says:

    Can this be made the day before dinner? Does it need to be refrigerated?

  • Mike Sawicki says:

    Took this to work and got rave reviews. One co-worker stated that it was the best dessert she had ever had.

  • Janiqua Lyons says:

    I was wondering if this could be sweet potatoe pie instead of pumpkin,because I am not fond of pumpkin?

  • Diane says:

    I am baking this now for our monthly womens Bible study tomorrow a.m. Should be fabulous!

  • Anna Marie brown says:

    Going to try the ooey gooey pumpkin cake for Thanksgiving.
    Have a good Thanksgiving!

  • Sarah says:

    I can’t find the pumpkin pie extract without buying it online. Would you just increase the pumpkin pie spices? How much?

  • Jamal says:

    Can I use sweet potato in the place of the pumpkin?

  • Alane Lassiter says:

    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.

  • Thekra Abed says:

    I tried most of the recipes and they are amazing . Thanks

  • Susie Reed says:

    How do u make GOOP?

  • Ann Ries says:

    I don’t have the ability to use pie spice extract. How do I make the necessary changes?

  • Jill K Baker says:

    You are awesome and so talented!
    Thank you for sharing your expertise and imagination…
    It is enjoyed by SO many!

  • Jane Molloy says:

    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!

  • Marissa says:

    What’s the best way to warm this in the oven if your brining it to a dinner?

    • Amanda Rettke says:

      I would serve it cold…

  • Lara says:

    What can i use besides the extract i cant find any thanks

  • Damian says:

    I’ve been making both pumpkin & sweet potato poet gooey cakes for years but I’ve always use spice cake mix you gotta give it a try it’s even better with the spice cake mix than with the yellow…

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