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Tuesday, October 4, 2016

Pumpkin Ooey Gooey Cake #PumpkinWeek


      Are ooey gooey cakes a thing where you live?  We are just a couple hours outside of St. Louis and if St. Louis is known for anything (outside of baseball and the arch of course) it is ooey gooey cake.  For the un-ooeyed of you out there, ooey gooey butter cake is part buttery, cakey crust and part ooey gooey cheesecakey topping.  You usually dust it in powdered sugar and go to town.  It's just how it's done.




     Of course over the years, people have taken it from it's original form and created all sorts of fun flavors.  I made one laden with sprinkles for a fun birthday version.  But if we aren't going to have the original recipe, this pumpkin recipe is one that is a family favorite.  It is a little bit like pumpkin cheesecake, but of course it is ooey and gooeyer!  Yep, I said it. ;-)



     I'd be perfectly happy with this instead of pumpkin pie on Thanksgiving to tell you the truth.  Of course that would be semi-blasphemous so maybe we'll just have both instead!



Pumpkin Ooey Gooey Cake

Ingredients:

1 box yellow cake mix
1 egg
1/2 cup butter, melted

1/2 cup butter, softened
8 oz cream cheese, softened
1 15 oz can pumpkin
3 eggs
1 tsp vanilla
3 cups powdered sugar
1 tsp cinnamon
1/4 tsp nutmeg


  1. Preheat oven to 350 F and spray a 9x13" pan.
  2. Mix together the cake mix, egg and melted butter.  Press into the bottom of the prepared pan.  I like to press mine up the edges just a bit to form a crust all the way around.
  3. Cream together the butter and cream cheese until smooth.  Add the pumpkin, eggs and vanilla, mixing until incorporated. Don't over mix as you don't want to aerate the mixture too much.  Stir in the powdered sugar and spices then pour into the prepared crust.
  4. Bake for about 45 minutes.  The edges should be golden and the center should have a bit of wobble left, but not be too liquidy.  (You want that cake to be ooey and gooey!)
  5. Cool completely and then refrigerate until ready to serve.  Dust with additional powdered sugar or top with whipped cream and serve!

Ginger Pumpkin Leek Soup from A Day in the Life on the Farm.

Gluten Free Pumpkin Bread from Gluten Free Crumbley.

Lula Na Morango from Culinary Adventures with Camilla.

Old Fashioned Soft Pumpkin Cookies from Family Around The Table.

Pumpkin Cinnamon Rolls from The Redhead Baker.

Pumpkin Doughnut Holes from The Freshman Cook.

Pumpkin Fudge from Palatable Pastime.

Pumpkin Grilled Cheese with Apples and Cheddar from Making Miracles.

Pumpkin Ooey Gooey Cake from Cooking With Carlee.

Pumpkin Sage Cloverleaf Rolls from The Crumby Cupcake








8 comments:

  1. Did someone say ooey gooey and pumpkin in the same sentence? You know I'M IN!!!!!

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  2. Looks ooey gooey and scrumptious.

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  3. I need these! Sounds like I would be a fan of ooey gooey cake!

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    1. It is soooooooo good! The original version is amazing, but this pumpkin version is a fun way to change it up for fall.

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  4. I have never tried an Ooey Gooey cake, and I hate to admit that I've never heard of it either! Where have I been? What really excites me? I can use a GF cake mix and whip one up to try! Yeah. This looks so delish! Thanks for sharing, this is right up my alley!

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    1. I would have thought you'd know about ooey gooey butter cake for sure! I know you are a whole state over, but I thought maybe they traveled that far ;-) You definitely need to give one a try! Thanks, Nikki!

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