Ooey Gooey Butter Cake


Prep Time: 15 minutes

Cook Time: 40–50 minutes
Total Time: 55 minutes–1 hour 5 minutes
Servings: 12–16
Category: Dessert

Notes After Making


Classic Ooey Gooey Butter Cake

Cake Layer

Ingredients

1 (18.25 oz / 517 g) package yellow cake mix, or flavor of choice
1 large egg
8 Tbsp (113 g) unsalted butter, melted

Instructions

  1. Preheat oven to 350°F. Lightly grease a 9×13-inch baking pan.
  2. Combine the cake mix, egg and melted butter. Beat with an electric mixer until well combined.
  3. Press the mixture evenly into the bottom of the prepared pan.

Cream Cheese Layer

Ingredients

1 (8 oz / 226 g) package cream cheese, softened
2 large eggs
1 tsp (5 g) vanilla extract
8 Tbsp (113 g) unsalted butter, melted
1 (16 oz / 454 g) box confectioners’ sugar

Instructions

  1. Beat the softened cream cheese until smooth.
  2. Add the eggs, vanilla and melted butter. Beat until smooth and well combined.
  3. Add the confectioners’ sugar and mix until fully incorporated and smooth.
  4. Spread the cream cheese mixture evenly over the cake layer.

Bake

Instructions

  1. Bake for 40–50 minutes, until the edges are golden and set but the center remains slightly gooey.
  2. Do not overbake. The center should still have a soft, slightly jiggly texture.
  3. Allow to cool before slicing.

Pumpkin Ooey Gooey Butter Cake

Pumpkin Cake Layer

Ingredients

1 (18.25 oz / 517 g) package spice cake or yellow cake mix
1 large egg
8 Tbsp (113 g) unsalted butter, melted
1 (15 oz / 425 g) can pumpkin puree

Instructions

  1. Preheat oven to 350°F. Lightly grease a 9×13-inch baking pan.
  2. Combine the cake mix, egg, melted butter and pumpkin puree. Beat with an electric mixer until well combined.
  3. Press the mixture evenly into the bottom of the prepared pan.

Pumpkin Cream Cheese Layer

Ingredients

1 (8 oz / 226 g) package cream cheese, softened
3 large eggs
1 tsp (5 g) vanilla extract
8 Tbsp (113 g) unsalted butter, melted
1 (16 oz / 454 g) box confectioners’ sugar
1 tsp cinnamon
1 tsp nutmeg

Instructions

  1. Beat the softened cream cheese until smooth.
  2. Add the eggs, vanilla, melted butter, cinnamon and nutmeg. Beat until smooth and well combined.
  3. Add the confectioners’ sugar and mix until fully incorporated and smooth.
  4. Spread evenly over the pumpkin cake layer.

Bake

Instructions

  1. Bake for 40–50 minutes, until the edges are set and lightly golden but the center remains slightly gooey.
  2. Do not overbake—the center should still have a soft, slightly jiggly texture.
  3. Allow to cool before slicing.
  4. For the cleanest slices, refrigerate for 1–2 hours before serving.

Jessica’s Notes

Best served with:

  • Serve the classic version at room temperature or slightly warm.
  • Serve the pumpkin version chilled or slightly cool.
  • Both are delicious with vanilla ice cream or lightly sweetened whipped cream.
  • Dust with confectioners’ sugar before serving.
  • The pumpkin version is especially good topped with chopped toasted pecans and a light sprinkle of cinnamon or nutmeg.

Wine Pairing:

  • Moscato d’Asti — Lightly sweet with gentle bubbles and fruity notes that balance the richness of both cakes.
  • Late-Harvest Riesling — Honeyed sweetness and bright acidity complement the buttery cream cheese layer.
  • Tawny Port — Caramel and nutty flavors pair especially well with the buttery classic version and the warm spices in the pumpkin cake.

Prep Ahead:

  • Both cakes can be assembled several hours ahead and refrigerated, covered, until ready to bake.
  • Allow a refrigerated cake to sit at room temperature for about 20–30 minutes before baking.

Storage:

  • Store covered at room temperature for up to 2 days or refrigerate for up to 5 days.
  • The pumpkin version is best refrigerated because of the pumpkin and cream cheese.
  • Bring refrigerated slices to room temperature before serving for the best texture.

Freezer-friendly:

  • Cool completely, then wrap individual pieces tightly in plastic wrap and place in a freezer-safe container or bag.
  • Freeze for up to 3 months.
  • Thaw overnight in the refrigerator or at room temperature.

Variations:

  • Classic: Use chocolate, lemon, strawberry or spice cake mix instead of yellow cake mix.
  • Classic: Add ½ cup chopped pecans or walnuts to the cake layer.
  • Pumpkin: Use either spice cake mix or yellow cake mix.
  • Pumpkin: Add ½ cup chopped pecans or walnuts over the cream cheese layer before baking.
  • Pumpkin: Add a drizzle of caramel sauce just before serving.

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