Woo Hoo, it’s pumpkin season– 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!
This Ooey Gooey Pumpkin Cake recipe was actually inspired by a bottle of McCormick Pumpkin Pie Spice Extract I found. This little bottle is pure Ooey Gooey cake magic! I found it at my local small-town grocery store, and a friend said she found some at a big chain store she shops at. Glad it can be found in so many places! Paired with McCormick Pure Vanilla Extract, the cake sings the flavors of fall.
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 McCormick Pumpkin Pie Spice.
4 Rules for Ooey Gooey Cake Success
Make sure you prepare your pan correctly. I use GOOP {Homemade Baker’s Spray} and think it’s far superior to any product you can buy at the store. If you don’t want to make GOOP, grease your pan then line with parchment paper.
Use room temperature ingredients. Set your butter and cream cheese out a couple 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 McCormick 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!
Did you know the “magic” 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!
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!
INGREDIENTS
CAKE LAYER
- 1 package (15.25 ounces) yellow cake mix
- 1 large egg, room temperature
- ½ cup (1 stick or 113g) unsalted butter, melted
FILLING
- 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
INSTRUCTIONS
CAKE LAYER
- 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 13×9-inch baking pan. Try to make it an even layer.
FILLING
- 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.
