Pumpkin Ooey Gooey Cake

Decadent, rich, and packed with the warm flavors of fall, Pumpkin Ooey Gooey Cake is the ultimate autumn dessert. This irresistible treat combines a soft and buttery cake base with a creamy, spiced pumpkin filling for a dessert that’s both indulgent and comforting.

Perfect for Thanksgiving, family gatherings, or any time you’re craving a taste of fall, this cake is easy to make but delivers bakery-quality results. Serve it warm with a dollop of whipped cream, and prepare for everyone to ask for seconds—and the recipe!

Resume

• Rich and Decadent: Layers of buttery cake and creamy pumpkin filling.
• Perfectly Spiced: Classic fall spices like cinnamon and nutmeg add warmth and depth.
• Easy to Make: Uses pantry staples and comes together quickly.
• Crowd-Pleaser: A guaranteed hit at any holiday or fall gathering.

Exciting Story

The first time I baked Pumpkin Ooey Gooey Cake, it was for a fall potluck. I wanted to bring something unique and indulgent, and this recipe seemed like the perfect fit. The house smelled amazing as it baked, with the aroma of pumpkin and warm spices filling the air.

When I served it, the creamy pumpkin layer and soft, buttery base stole the show. Everyone kept coming back for more, and it’s been my go-to fall dessert ever since. It’s simple to make, but the flavors and textures make it feel so special!

Why This Pumpkin Ooey Gooey Cake?

Why You’ll Love This Recipe:

• Ultimate Fall Dessert: Combines the best flavors of pumpkin pie and cake.
• Texture Heaven: Buttery cake base with a gooey, creamy topping.
• Quick and Simple: Minimal prep with maximum flavor.
• Versatile: Great for holidays, potlucks, or cozy nights at home.

What You Need for Pumpkin Ooey Gooey Cake

For the Cake Base:

• 1 box yellow cake mix
• 1/2 cup unsalted butter, melted
• 1 large egg

For the Pumpkin Filling:

• 1 (8 oz) package cream cheese, softened
• 1 (15 oz) can pumpkin puree (not pumpkin pie filling)
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup unsalted butter, melted
• 1 (16 oz) box powdered sugar (about 3 3/4 cups)
• 1 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• 1/4 teaspoon cloves

How to Make Pumpkin Ooey Gooey Cake

Step 1: Prepare the Oven and Pan

1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or line it with parchment paper.

Step 2: Make the Cake Base

1. In a mixing bowl, combine the yellow cake mix, melted butter, and egg. Stir until well combined.
2. Press the mixture evenly into the bottom of the prepared baking dish to form the crust.

Step 3: Make the Pumpkin Filling

1. In a large bowl, beat the cream cheese and pumpkin puree until smooth.
2. Add the eggs, vanilla extract, and melted butter, and mix until fully incorporated.
3. Gradually add the powdered sugar, cinnamon, nutmeg, and cloves, mixing until smooth and creamy.

Step 4: Assemble the Cake

1. Pour the pumpkin filling over the cake base, spreading it evenly.

Step 5: Bake

1. Bake for 40-50 minutes, or until the edges are set but the center still has a slight jiggle (it will firm up as it cools).

Step 6: Cool and Serve

1. Let the cake cool completely before slicing. Serve as is or with whipped cream or a drizzle of caramel sauce.

Tips for Pumpkin Ooey Gooey Cake

1. Don’t Overbake: The center should still look slightly gooey when you remove it from the oven.
2. Use Room-Temperature Ingredients: Ensures a smooth, creamy filling.

Substitutions and Variations

• Spice It Up: Add a pinch of ginger or allspice for extra warmth.
• Gluten-Free: Use a gluten-free yellow cake mix.
• Different Base: Try spice cake mix instead of yellow cake mix for a richer fall flavor.

Make a Healthier Version

• Reduce Sugar: Use less powdered sugar in the filling and opt for a sugar substitute.
• Lower Fat: Use reduced-fat cream cheese and half the butter in the filling.
• Whole-Wheat Base: Substitute part of the cake mix with whole-wheat flour.

Closing for Pumpkin Ooey Gooey Cake

And there you have it—Pumpkin Ooey Gooey Cake, a show-stopping dessert that’s perfect for the fall season. With its creamy pumpkin layer and buttery cake base, this recipe is a delicious way to celebrate autumn flavors. Serve it up and enjoy the compliments, and don’t forget to explore more of our fall-inspired recipes for even more baking inspiration!

Frequently Asked Questions for Pumpkin Ooey Gooey Cake

1. Can I make this cake ahead of time?
   Yes, it’s even better the next day! Store it covered in the refrigerator for up to 3 days.
2. How do I store leftovers?
   Store in an airtight container in the refrigerator for up to 5 days.
3. Can I freeze this cake?
   Absolutely! Wrap it tightly and freeze for up to 3 months. Thaw in the refrigerator overnight before serving.
4. What’s the best way to serve this cake?
   Serve it slightly warm with whipped cream, ice cream, or a drizzle of caramel sauce.
5. Can I use homemade pumpkin puree?
   Yes, just make sure it’s well-drained to avoid excess moisture.
6. What if I don’t have yellow cake mix?
   Substitute with white cake mix or spice cake mix for a different flavor profile.
7. Can I add nuts?
   Yes, chopped pecans or walnuts make a great addition to the filling or as a topping.
8. Can I make this dairy-free?
   Use a dairy-free cream cheese substitute and plant-based butter for a dairy-free version.
9. How do I know when the cake is done?
   The edges should be set, but the center should still jiggle slightly when you shake the pan.
10. What’s the best way to cut this cake?
    Use a sharp knife and clean it between slices for neat portions.
11. Can I add chocolate chips?
    Absolutely! Fold in white or semi-sweet chocolate chips to the filling for added indulgence.
12. What toppings go well with this cake?
    Whipped cream, caramel sauce, powdered sugar, or even a sprinkle of cinnamon!