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Pumpkin Ooey Gooey Spice Cake

Course Dessert
Cuisine American
Keyword Cake, Pumpkin, Snack

Equipment

  • Baking Pan (9 x 13 or 8 x8 + loaf pan or a cheesecake pan)
  • Mixer (Standing or hand held)
  • Measuring Cups and spoons
  • Mixing bowls

Ingredients

Base

  • 1 box Spice cake mix
  • 1 Egg
  • 8 tbsp Butter, melted

Ooey Gooey Filling

  • 1 can Pumpkin puree
  • 8 oz Cream cheese full fat preferred
  • 8 tbsp Butter, melted
  • 1/2 tbsp Vanilla
  • 3 Eggs
  • 1/2 tbsp Cinnamon
  • 1/2 tbsp Nutmeg
  • generous pinch Cloves
  • 16 oz Powdered sugar

Instructions

Preparations:

  • Melt the first stick of butter, cool a bit
  • Preheat the oven to 350
    Lightly grease pans or line with parchment paper

Cake Base:

  • Combine cake mix, one egg and the melted stick of butter
    MIx thoroughly.
    Spread in prepared baking pans

Ooey Gooey Filling:

  • Melt second stick of butter, cool a bit
    In a large bowl cream the creamed cheese
    Add the pumpkin and mix thoroughly
    Add the eggs, vanilla and the cooled butter
    Mix thoroughly
    In a large bowl, mix the powdered sugar and spices
    Working in thirds, add dry ingredients into the pumpkin mixture, blending after each addition.
    Spread on top of the spice cake batter base.

Bake

  • 40 - 50 minutes for a 9 x 13. Adjust accordingly based on your pan size(s).
    IMPORTANT: Do not overbake! It's called ooey gooey for a reason. It's done when the top no longer looks like a liquid but the center is still jiggly.
    It will thicken up a bit as it cools.

Serve

  • Delicious with whipped cream topping or ice cream, dusted with just a bit of cinnamon and nutmeg.