I assume by now, everyone knows about ooey gooey butter cake and how it is one of the best cakes ever! I’m not a big fan of cake but I love a good brownie or cookie bar and this “cake” is more along the line of a brownie.

Another great thing about ooey, gooey cake is that you can make it in a variety of flavors. Golden butter is my favorite but this Pumpkin Ooey Gooey Butter Cake is a close second.

Whey isn’t this recipe one of my favorites? Well, I almost hate to admit that I’m not a huge fan of chocolate. It doesn’t seem normal but I have never really like it that much. If you do, then this may be your favorite flavor. You can make it with or without nuts.


2 sticks butter, melted and divided, plus more for greasing pa

1 (18.25 oz) package chocolate cake mix

3 eggs, divided

1 (8-oz) package cream cheese, softened

3 tablespoons cocoa powder (up to 4)

1 (16-oz) box powdered sugar

1 teaspoon vanilla extract

1 cup nuts, chopped (optional)


Preheat oven to 350º. Lightly butter a 13 by 9-inch baking pan.

In a large bowl, combine the cake mix, 1 egg and 8 tablespoons (1 stick) melted butter, and stir until well blended. Pat mixture into prepared pan and set aside. In a stand mixer, or with a hand mixer, beat the cream cheese until smooth. Add the remaining 2 eggs and the cocoa powder. Lower the speed of the mixer, and add the powdered sugar. Continue beating until ingredients are well mixed. Slowly add the remaining 8 tablespoons (1 stick) of melted butter, and the vanilla, continuing to beat the mixture until smooth. Stir in nuts with a rubber spatula. Spread filling over cake mixture in pan.

Bake for 40 to 50 minutes. Be careful not to overcook the cake; the center should still be a little gooey when finished baking. Let cake partially cool on a wire rack before cutting into pieces.

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