Ooey Gooey Pumpkin Cake Recipe
This pumpkin butter cake is more like a gooey, very rich pumpkin pie bar or piece of pumpkin pie with a spice cake crust. It’s a Paula Deen recipe that I spotted with over 2000 5-star reviews. Anytime 2000 people can agree and deem something excellent, I just have to try it. In typical Paula form, there are two sticks of butter, four eggs, and four cups of confectioners’ sugar. Is the cake sweet? You bet, but it’s manageable. I was originally going to use 3 cups of sugar but when I was mixing up the batter, it seemed very thin with just 3 cups and I worried about the cake setting up. So I dumped in that final cup of sugar. Hey, it’s a once a year thing. I gave the cake to my daughter’s teachers as well as some neighbors. No one mentioned it was too sweet. They just said how incredible it was.
What’s in Pumpkin Gooey Butter Cake?
To make this ooey gooey pumpkin cake recipe, you’ll need:
Spice cake mix Eggs Unsalted butter Cream cheese Pumpkin puree Vanilla extract Confectioners’ sugar Pumpkin pie spice Salt
How to Make Pumpkin Gooey Butter Bars
Mix together the spice cake base, then press into the bottom of a 9×13-inch baking dish. To make the gooey filling, beat together the wet ingredients followed by the sugar and pumpkin pie spice. Turn the filling into the baking dish, then bake until the edges have set and the center is still a bit gooey and jiggly. See my notes below on bake times.
Can I Use Pumpkin Pie Filling?
No, you need to use pumpkin puree in this pumpkin butter cake recipe. Pumpkin pie filling has spices and sweeteners in it, which would make this dessert far too sweet.
Tips for Making Gooey Pumpkin Cake
I used a spice cake rather than yellow cake base because spice cake and pumpkin go hand-in-hand. If you only have yellow cake mix on hand, feel free to use it instead. I had a hard time judging when the cake was done because you want the edges set but the middle still a little gooey. I pulled my cake out at 55 minutes (longer than recommended), but all ovens, moisture content in pumpkin puree, pans, etc. vary. Maybe I could have pulled it out earlier but I am notorious for taking banana bread out of the oven too early, only to slice into the middle and it still be raw. Wasn’t in the mood for that, so I baked a little extra. I stored the cake in the fridge because I like pumpkin pie and similar desserts chilled.
More Pumpkin Dessert Recipes:
My FAVORITE PUMPKIN RECIPES on my blog! Tried this recipe? Leave a review! Consider leaving a 5 star rating if you’ve made and loved one of my recipes!
Pumpkin Lush — Easy layered dessert with a graham cracker crust, cream cheese, pudding, pumpkin, whipped topping, chocolate chips, and toffee bits! A little bit of crunch with lots of fluffy creaminess!
Cream Cheese-Filled Pumpkin Bread — Pumpkin bread that’s like having cheesecake baked in! Soft, fluffy, easy and tastes ahhhh-mazing!
Salted Caramel Swirled-Pumpkin Cheesecake Bars — If you like pumpkin cheesecake, you’ll love these rich bars! So much faster and easier than making cheesecake!
Pumpkin Caramel Poke Cake — Easy and the BEST pumpkin cake ever! Two kinds of caramel sauce, toffee bits, chocolate chips, whipped topping and more!
The Best Pumpkin Chocolate Chip Cake with Chocolate Ganache — One of my all-time favorite cakes, EVER! This is a must-make that everyone loves!
The Best Pumpkin Chocolate Chip Bread – Super soft, moist, rich pumpkin flavor, and loaded with chocolate chips! Easy, no mixer recipe that’s the BEST!
Soft and Chewy Pumpkin Oatmeal Chocolate Chip Cookies — A thick, hearty oatmeal cookie and a soft, chewy pumpkin cookie all in one! Lots of chocolate, not at all cakey, easy, and your new favorite pumpkin cookie recipe!
Soft and Chewy Pumpkin Chocolate Chip Cookies – No cakey cookies here! Soft, chewy, thick, loaded with chocolate and bold pumpkin flavor! Your new favorite pumpkin cookies!
Soft Pumpkin Chocolate Chip Bars — Super soft and are like biting into a piece of rich pumpkin fudge! Loaded with chocolate and crazy good!
