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!
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.
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!
Pumpkin Ooey Gooey Cake
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.
Video
Notes
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!
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?