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4.93 from 14 votes

Pumpkin Ooey Gooey Cake

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!
Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: Dessert
Cuisine: American
Keyword: ooey gooey pumpkin cake
Servings: 12 servings
Author: Amanda Rettke--iambaker.net



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


  • 1 package (8 ounces) cream cheese, softened
  • 1 can (15 ounces) pumpkin puree
  • 3 large eggs, room temperature
  • 1 teaspoon McCormick Vanilla Extract
  • 1 teaspoon McCormick Pumpkin Pie Spice Extract
  • ½ cup (1 stick or 113g) unsalted butter, melted
  • 2 teaspoons McCormick Pumpkin Pie Spice
  • 2 cups confectioners' sugar



  • Preheat oven to 350°F.
  • 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.
  • Pat batter into a lightly greased 13x9-inch baking pan. Try to make it an even layer.


  • In a large bowl, beat the cream cheese and pumpkin puree until smooth.
  • Add the eggs, vanilla, pumpkin pie spice extract, butter, and pumpkin pie spice. Mix with a hand-held mixer until ingredients are fully incorporated.
  • Add the powdered sugar and mix well.
  • Pour pumpkin mixture over cake batter and bake for 40 to 50 minutes.
  • Make sure not to over bake as the center should be a little gooey.
  • Serve with fresh whipped cream and sprinkle with cinnamon or a pumpkin pie spice blend.


Be sure your pumpkin in PUREE and not Pumpkin Pie Filling.