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!
Servings: 12 servings
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 9x13-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.