Woo Hoo, it’s pumpkin seasonโ€“ 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
Want to save this recipe?
Just enter your email and get it sent to your inbox! Plus you’ll get new recipes from us every week!

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 Bakerโ€™s Spray} and think itโ€™s far superior to any product you can buy at the store. If you donโ€™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 โ€œmagicโ€ 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 minutes
Cook Time 40 minutes
Total Time 50 minutes
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

Filling

Instructions

Cake Layer

  • Preheat the oven to 350ยฐF. 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

*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!

Share with your friends!

Categorized in:

Related Recipes

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

  2. 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!

  3. 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…

  4. 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!

    1. 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!

    1. I have not tested it without cream cheese so cannot speak to its effectiveness. Yes, you can absolutely use different cake mixes.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.