Pumpkin Pie Ooey Gooey Butter Cake

By Christie Vanover | Published October 14, 2018 | Last Updated February 16, 2023

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.