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!
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
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…
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!
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!
Can i make it without cream cheese and can i use a different cake mix???
I have not tested it without cream cheese so cannot speak to its effectiveness. Yes, you can absolutely use different cake mixes.
This is so delicious!
Very delicious!
I bought 100% pure pumpkin lol will it turn out the same ?