Pumpkin Ooey Gooey Cake
Buttery cake on the bottom, ultra-creamy pumpkin cheesecake-like filling on top—this crowd-pleasing bar is fall comfort in every bite.
Print
Pin
Servings: 16 servings
Equipment
- 9x13-inch baking pan
- Parchment paper or nonstick spray
- Mixing bowls
- Hand mixer or stand mixer
- Spatula
- Measuring cups and spoons
- Oven
Ingredients
Crust
- 1 box yellow cake mix about 15.25 ounces
- 1 large egg
- 1/2 cup unsalted butter, melted
Pumpkin Filling
- 8 ounces cream cheese, softened
- 15 ounces pumpkin puree
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup unsalted butter, melted
- 16 ounces confectioners' sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
Instructions
- Preheat the oven to 350°F. Line a 9x13-inch pan with parchment or lightly coat with nonstick spray.
- Make the crust: In a bowl, combine the cake mix, 1 large egg, and 1/2 cup melted butter. Stir until a soft, thick dough forms. Press evenly into the bottom of the prepared pan.
- Make the filling: Beat the softened cream cheese and pumpkin puree together until completely smooth. Add the 3 eggs, vanilla, and remaining 1/2 cup melted butter; mix until blended. Add the confectioners' sugar, cinnamon, and nutmeg, and beat just until smooth and no dry pockets remain.
- Pour the pumpkin filling over the crust and spread into an even layer.
- Bake 40–50 minutes, until the edges are set and the center is puffed but still slightly wobbly. Do not overbake if you want a gooey texture.
- Cool completely in the pan on a rack. For the cleanest slices, chill until set, then cut into squares and serve at room temperature or slightly chilled.
Notes
For spicier flavor, replace the cinnamon and nutmeg with 2 teaspoons pumpkin pie spice. Use pumpkin puree, not pumpkin pie filling. Store covered in the refrigerator for up to 4 days; the texture firms as it chills. Freeze slices well-wrapped for up to 2 months and thaw in the fridge.
Tried this recipe?Mention @ThatOvenFeelin or tag #ThatOvenFeelin!