Last updated November 23, 2018
What happens when you combine pumpkin pie with ooey gooey butter cake? The best Thanksgiving ever!
Butter cake is a decadent, moist cake that’s unlike any traditional cake.
It starts with boxed cake mix, and instead of adding oil and water, it calls for a stick of melted butter.
We’re off to a good start.
For this festive version of ooey gooey butter cake, use spice cake mix. It’s basically like yellow cake mix with all of the spices of pumpkin pie blended in.
After adding the butter to the cake mix, stir in an egg. The batter will be dense. Almost like cookie dough. Press it into the bottom of a greased 13 x 9 pan with a spatula or your hands.
Pumpkin Pie Filling
Next comes the pumpkin pie layer. It’s literally all the ingredients you use to make pumpkin pie filling.
Start with a can of pumpkin, sugar and eggs, and blend in pumpkin pie spice.
Homemade Pumpkin Pie Spice: Combine 1 teaspoon cinnamon, 1/2 teaspoon ground ginger, 1/4 teaspoon ground cloves and 1/4 teaspoon ground nutmeg.
Instead of evaporated milk, my mom taught me to use eggnog. It makes the pie so luxurious.
Spoon the pumpkin pie filling over the cake layer.
Cream Cheese Layer
This cake gets a different kind of frosting – a frosting that’s baked right on top for extra ooey gooeyness.
Combine cream cheese, eggs and powdered sugar. It’s best to have the cream cheese at room temp to reduce lumps.
For a final touch, sprinkle with chopped pecans.
At Girls Can Grill, I bake my desserts on the grill. It’s super easy to do on a pellet grill. Just set the temp like an oven to 350F degrees.
You can use a regular grill, too, if you cook it over an indirect heat zone.
Or you can always stay indoors and use the oven.
No matter how you bake it, you want the top to become golden brown. And when you wiggle the pan, the center shouldn’t jiggle.
Allow it to cool for 30 minutes or so before slicing, and then dig in.
It’s delicious hot or cold.
Pumpkin Pie Ooey Gooey Butter Cake
Butter Cake Crust
- 16.5 oz box spice cake mix
- 1 stick butter melted
- 1 egg
Pumpkin Pie Layer
- 15 oz can pumpkin puree
- 1/2 cup brown sugar
- 1/4 cup white sugar
- 2 tsp pumpkin pie spice
- 2 eggs
- 1 cup eggnog
Cream Cheese Layer
- 8 oz cream cheese
- 2 eggs
- 16 oz box powdered sugar
- 1 cup chopped pecans
Preheat the smoker, grill or oven to 350F degrees. Grease a 13 x 9 pan.
In a bowl, mix together the cake mix, melted butter and 1 egg. Press the batter into the greased pan.
In a bowl, mix together the pumpkin, sugars, spices and 2 eggs, until smooth. Stir in the eggnog. Spread over the cake layer.
In a bowl, mix together the cream cheese and 2 eggs, until smooth. Slowly stir in the powdered sugar. Pour over the pumpkin layer.
- Sprinkle pecans over the top.
Bake in the smoker or grill over indirect heat for 1 1/2 hours. If baking in the oven, the time may vary. It's done when the top becomes golden brown and the center sets.
Rest 30 minutes. Cut into squares and serve.
Store leftovers in the refrigerator for up to one week.