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Ooey Gooey Pumpkin Cake

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Oh, Paula Deen. You have my number.

Last week, I was craving something pumpkin-y.
Something buttery.
Something ooey and gooey and downright decadent.

This, friends, is a recipe that is all that and then some. Make this today. You won’t regret it. 🙂


Ooey Gooey Pumpkin Cake
(adapted from Paula Deen)

For the cake:
1 (18 1/4-ounce) package yellow cake mix (I recommend Duncan Hines)
1 egg
8 tablespoons butter, melted

For the filling:
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg
A generous pinch of salt (optional, but it really does make the flavors pop)

Preheat oven to 350.

To make the cake “crust”: Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 x 9-inch baking pan.

To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter; beat together. Next, add the powdered sugar, cinnamon, nutmeg and salt; mix well. Spread pumpkin mixture over cake batter and bake for approximately 50 minutes. 

Do not be tempted to overbake: the cake should still jiggle slightly on the top when it’s done. 

It isn’t called Ooey and Gooey for nothin’. 🙂

Enjoy!
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Linking to…
Tatertots and Jello
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  8. Katie says

    This looks amazing! I’m your newest follower. Please try to stop by and link up this recipe and other’s at KatiesCucina.blogspot.com