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
1 box yellow cake mix
1/2 cup butter, melted
1/2 cup butter, softened
8 oz cream cheese, softened
1 15 oz can pumpkin
1 tsp vanilla
3 cups powdered sugar
1 tsp cinnamon
1/4 tsp nutmeg
- Preheat oven to 350 F and spray a 9x13" pan.
- 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.
- 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.
- 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!)
- Cool completely and then refrigerate until ready to serve. Dust with additional powdered sugar or top with whipped cream and serve!
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