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Tuesday, October 27, 2020

Pumpkin Ooey Gooey Butter Cake

Pumpkin gooey butter cake is simple to make and tastes like fall. It is part cake bar, part pumpkin cheesecake and all delicious!  
fork going in for a bite of pumpkin gooey butter cake


    Starting with a cake mix make whipping up these fabulous pumpkin bars a cinch.  You can have them in the oven in no time at all. Then you can enjoy the simple crust and rich gooey pumpkin filling. They are a fabulous make ahead fall dessert. 

   Are ooey gooey butter 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 gooey butter 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.

mixing bowl with pumpkin mixture in front of pan with crust mixture
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     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 gooey butter cake

    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!

sifting powdered sugar over chilled pumpkin gooey butter cake


Tips for making gooey butter cake 


      Luckily putting this yummy treat together is super easy.  Just mix together a yellow cake mix, melted butter and an egg.

     Press that mixture into a greased 9x13" pan to form the crust. I lined my pan with aluminum foil in the video so I could lift it out and cut pretty pieces. 

lifting slice of pumpkin gooey butter cake off of tray




      I don't normally do that if I am just baking them up for my family.  You are welcome to bake and serve them right from the pan, but feel free to follow suit if you are willing to go the extra mile to impress someone! 

       The biggest tip for making the filling is to make sure you get the butter and cream cheese beaten smooth before adding anything else.  That will ensure the finished product is lump free.

      Just make sure both are fully softened and scrape the sides of the bowl a few times. It really is that easy.

        Mix in the remaining ingredients and pour it over the crust. Bake until the edges are golden and the center has just a little wobble. 

     You don't want it to be soupy, but you do want to avoid letting it set completely. That wobble is what gives you that gooey finish!

piece of gooey butter cake served on plate with remaining batch in background



       The hardest part of the whole thing is letting it cool and chill. Waiting to dive in is no fun!

       Though if you aren't going for picture perfect pieces, you can dig in whenever you would like. My youngest sister warms her gooey butter cake up in the microwave, so there's no reason you couldn't eat it warm. 

      It will just be really soft and super gooey. Even gooeyer than normal! It will taste delicious but likely look like a hot mess.

      Gooey butter cake is almost always finished with a sprinkle of powdered sugar. I usually just sift some on.

piece of pumpkin cake bar with maple whipped cream on top




       But the pumpkin made me want whipped cream, so I added a dollop of maple whipped cream on top. We all give the combination two thumbs up and highly recommend you do the same!

See how easy it is to make on YouTube 




easy pumpkin dessert, pumpkin gooey butter cake, pumpkin gooey butter bars, pumpkin gooey butter cake recipe, Thanksgiving desserts
dessert
American
Pumpkin Gooey Butter Cakehttps://youtu.be/BQ5eZhXxdIwPumpkin gooey butter cake is such a tasty fall treat. The crust is super simple to throw together with the help of a cake mix and the filling has all of the cream cheese goodness you'd expect but with the addition of pumpkin, cinnamon and nutmeg too. It is super tasty and oh so ooey gooey. You'll want to make it all of the time!https://1.bp.blogspot.com/-5kuuqyqo-XA/X5i8bj7vD0I/AAAAAAABCko/foRD1oBr18MCCCaRzRFDMsSOzT972-ltgCNcBGAsYHQ/s320/pumpkin%2Bgooey%2Bbutter%2Bcake%2Bthumb.jpg2020-10-27
Yield: 16 servings
Author: Cooking With Carlee
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Pumpkin Ooey Gooey Butter Cake

Pumpkin Ooey Gooey Butter Cake

Starting with a cake mix make whipping up these fabulous pumpkin bars a cinch. You can have them in the oven in no time at all. Then you can enjoy the simple crust and rich gooey pumpkin filling. They are a fabulous make ahead fall dessert.
Prep time: 15 MinCook time: 45 Mininactive time: 2 HourTotal time: 3 Hour

Ingredients

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

Instructions

  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!

Calories

378.53

Fat (grams)

18.75

Sat. Fat (grams)

11.07

Carbs (grams)

49.77

Fiber (grams)

0.78

Net carbs

48.99

Sugar (grams)

35.53

Protein (grams)

3.97

Sodium (milligrams)

392.63

Cholesterol (grams)

91.32
https://www.cookingwithcarlee.com/2016/10/pumpkin-ooey-gooey-cake-pumpkinweek.html
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Pumpkin gooey butter cake is simple to make and tastes like fall. It is part cake bar, part pumpkin cheesecake and all delicious!



14 comments:

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

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

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    Replies
    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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  3. 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!

    ReplyDelete
    Replies
    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!

      Delete
  4. What a delicious fall treat! Sounds, and looks, amazing.

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  5. I made this and I remember it was sooooo good! Just love the consistency of it!

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  6. We do love pumpkin at our house, and I love that this is made with a cake mix. Simple is always good!

    ReplyDelete

Thank you so much for taking the time to read and comment. I love reading your ideas!