• Prep Time: 20 minutes
  • Cooking Time: 50 minutes
  • Serves: 8

Ooey Gooey Pumpkin Cake

  • Recipe Submitted by on

 Ingredients List

  • 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.

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