piece of cake on a spatula over ooey gooey butter cake

Pumpkin Pie Ooey Gooey Butter Cake

What happens when you combine pumpkin pie with ooey gooey butter cake? The best Thanksgiving ever! 
Course Dessert
Cuisine American
Keyword butter cake, ooey gooey, pumpkin pie
Prep Time 30 minutes
Cook Time 1 hour 30 minutes
Total Time 2 hours
Servings 12
Calories 621 kcal
Author Christie Vanover


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


  1. Preheat the smoker, grill or oven to 350F degrees. Grease a 13 x 9 pan.

  2. In a bowl, mix together the cake mix, melted butter and 1 egg. Press the batter into the greased pan.

  3. In a bowl, mix together the pumpkin, sugars, spices and 2 eggs, until smooth. Stir in the eggnog. Spread over the cake layer.

  4. In a bowl, mix together the cream cheese and 2 eggs, until smooth. Slowly stir in the powdered sugar. Pour over the pumpkin layer.

  5. Sprinkle pecans over the top.
  6. 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.

  7. Rest 30 minutes. Cut into squares and serve.


Store leftovers in the refrigerator for up to one week.

Nutrition Facts
Pumpkin Pie Ooey Gooey Butter Cake
Amount Per Serving
Calories 621 Calories from Fat 252
% Daily Value*
Total Fat 28g 43%
Saturated Fat 11g 55%
Cholesterol 121mg 40%
Sodium 426mg 18%
Potassium 341mg 10%
Total Carbohydrates 86g 29%
Dietary Fiber 2g 8%
Sugars 72g
Protein 7g 14%
Vitamin A 123%
Vitamin C 2.4%
Calcium 12%
Iron 17.4%
* Percent Daily Values are based on a 2000 calorie diet.