PUMPKIN OOEY GOOEY BUTTER CAKE

By now, I think just about everyone has heard of ooey gooey butter cake—and there's a reason it's so popular! I'm not a big cake person, but I love a good brownie or cookie bar, and ooey gooey butter cake is much more along those lines than a traditional cake.

Another thing I love about ooey gooey butter cake is that you can make it in so many different flavors. Golden butter is still my favorite, but this pumpkin version is a very close second. It's rich, buttery, and filled with pumpkin and warm fall spices, with that soft, gooey center that makes this dessert so good.

INGREDIENTS

Cake Bottom

  • 1  package yellow cake mix
  • 1 egg
  • 8 tablespoons butter, melted

Cake Filling

  • 1 (8 ounce) package cream cheese, softened
  • 1 (15 ounce) can pumpkin puree
  • 3 eggs
  • 1 teaspoon vanilla
  • 8 tablespoons butter, melted
  • 1 (16 ounce) box powdered sugar
  • 1 teaspoon cinnamon
  • 1/4 to 1/2 tsp nutmeg

DIRECTIONS

  1. Preheat the oven to 350°F. Lightly grease a 9×13-inch baking pan.
  2. In a large bowl, combine the cake mix, egg, and melted butter. Mix until well combined. The mixture will be thick.
  3. Press the cake mixture evenly into the bottom of the prepared baking pan.
  4. In a separate large bowl, beat the softened cream cheese and pumpkin until smooth.
  5. Add the eggs, vanilla, and melted butter and beat until well combined.
  6. Add the powdered sugar, cinnamon, and nutmeg. Mix until smooth and well combined.
  7. Spread the pumpkin filling evenly over the cake layer.
  8. Bake for 40–50 minutes. Be careful not to overbake. The edges should be set while the center remains slightly soft and gooey. The filling will continue to set as the cake cools.
  9. Allow to cool before cutting into squares. Serve as-is or topped with fresh whipped cream.
Note:  If the batter seems to thick, just add a little more milk to thin.


 


Print Recipe

PUMPKIN OOEY GOOEY BUTTER CAKE

Yield: 12-16 Servings



INGREDIENTS

  • 1 (8 ounce) package cream cheese, softened
  • 1 (15 ounce) can pumpkin puree
  • 3 eggs
  • 1 teaspoon vanilla
  • 8 tablespoons butter, melted
  • 1 (16 ounce) box powdered sugar
  • 1 teaspoon cinnamon
  • 1/4 to 1/2 tsp nutmeg

DIRECTIONS
  1. Preheat the oven to 350°F. Lightly grease a 9×13-inch baking pan.
  2. In a large bowl, combine the cake mix, egg, and melted butter. Mix until well combined. The mixture will be thick.
  3. Press the cake mixture evenly into the bottom of the prepared baking pan.
  4. In a separate large bowl, beat the softened cream cheese and pumpkin until smooth.
  5. Add the eggs, vanilla, and melted butter and beat until well combined.
  6. Add the powdered sugar, cinnamon, and nutmeg. Mix until smooth and well combined.
  7. Spread the pumpkin filling evenly over the cake layer.
  8. Bake for 40–50 minutes. Be careful not to overbake. The edges should be set while the center remains slightly soft and gooey. The filling will continue to set as the cake cools.
  9. Allow to cool before cutting into squares. Serve as-is or topped with fresh whipped cream.


  11. Note:  If the batter seems to thick, just add a little more milk to thin.