Pumpkin Spice Gooey Cake Recipe

Introduction

Pumpkin Spice Gooey Cake is a delightful treat that combines the warm flavors of fall with a rich, creamy texture. This easy-to-make dessert is perfect for cozy gatherings or a special sweet indulgence any time of year.

Ingredients

• 1 box yellow cake mix
• 1 large egg
• 1/2 cup unsalted butter, melted
• 1 cup pumpkin puree
• 1 tsp vanilla extract
• 8 oz cream cheese, softened (for filling)
• 2 large eggs
• 1 tsp vanilla extract (for filling)
• 1/2 cup pumpkin puree (for filling)
• 1/2 cup unsalted butter, melted (for filling)
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 4 cups powdered sugar (for filling)
• 8 oz cream cheese, softened (for frosting)
• 1/4 cup unsalted butter, softened (for frosting)
• 1/4 cup brown sugar, packed
• 2 cups powdered sugar (for frosting)
• 1 tsp vanilla extract (for frosting)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C). Grease a baking pan to prevent sticking.
2. Step 2: In a large bowl, combine the yellow cake mix, 1 large egg, 1/2 cup melted butter, 1 cup pumpkin puree, and 1 tsp vanilla extract. Mix until smooth, then press this batter evenly into the greased pan to form the base.
3. Step 3: For the filling, beat together 8 oz softened cream cheese, 2 eggs, 1 tsp vanilla extract, 1/2 cup pumpkin puree, 1/2 cup melted butter, ground cinnamon, ground nutmeg, ground cloves, and 4 cups powdered sugar until smooth and creamy.
4. Step 4: Pour the filling mixture evenly over the cake base in the pan.
5. Step 5: Bake in the preheated oven for 40 to 45 minutes, or until the center is set but still slightly gooey.
6. Step 6: While the cake bakes, prepare the frosting by mixing 8 oz softened cream cheese, 1/4 cup softened butter, 1/4 cup packed brown sugar, 2 cups powdered sugar, and 1 tsp vanilla extract until creamy and smooth.
7. Step 7: After removing the cake from the oven, allow it to cool completely before spreading the frosting evenly over the top.

Tips & Variations

• For extra moisture, add a splash of milk to the cake mix if the batter feels too thick.
• Substitute pumpkin pie spice for the cinnamon, nutmeg, and cloves to simplify the spice mix.
• Use a hand mixer to beat the filling and frosting for a smoother texture.
• Try adding chopped pecans or walnuts for a crunchy topping before frosting.

Storage

Store the pumpkin spice gooey cake covered in the refrigerator for up to 4 days. The frosting and cream cheese filling keep well chilled. To serve, allow the cake to come to room temperature or warm slightly in the microwave for about 10 seconds.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use canned pumpkin puree for this recipe?

Yes, canned pumpkin puree works perfectly and is the most convenient option for making this cake.

How do I know when the cake is done?

The cake should be set around the edges, and the center may still look a bit soft or gooey—that’s what gives it its signature texture.

Pumpkin Spice Gooey Cake Recipe

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4.8 from 139 reviews

This Pumpkin Spice Gooey Cake is a delightful autumn dessert featuring a moist yellow cake base infused with pumpkin puree and warm spices, layered with a rich, creamy pumpkin-cream cheese filling, and topped with a luscious vanilla cream cheese frosting. Perfectly spiced and irresistibly gooey, this cake brings the flavors of fall into every bite.

• Author: Dylan
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake Base

• 1 box yellow cake mix
• 1 large egg
• 1/2 cup unsalted butter, melted
• 1 cup pumpkin puree
• 1 tsp vanilla extract

Filling

• 8 oz cream cheese, softened
• 2 large eggs
• 1 tsp vanilla extract
• 1/2 cup pumpkin puree
• 1/2 cup unsalted butter, melted
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 4 cups powdered sugar

Frosting

• 8 oz cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1/4 cup brown sugar, packed
• 2 cups powdered sugar
• 1 tsp vanilla extract

Instructions

1. Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cake layers.
2. Prepare Cake Base: In a large bowl, combine the yellow cake mix, 1 large egg, 1/2 cup melted unsalted butter, 1 cup pumpkin puree, and 1 tsp vanilla extract. Mix until thoroughly blended. Press the batter evenly into a greased baking pan to form the cake base.
3. Make Filling: In another bowl, beat together 8 oz of softened cream cheese, 2 large eggs, 1 tsp vanilla extract, 1/2 cup pumpkin puree, 1/2 cup melted unsalted butter, ground cinnamon, nutmeg, cloves, and 4 cups powdered sugar until the mixture is smooth and creamy. Pour this filling evenly over the cake base layer in the pan.
4. Bake: Place the pan in the preheated oven and bake for 40 to 45 minutes, or until the filling is set and the edges are lightly golden. Remove from oven and allow the cake to cool completely in the pan.
5. Prepare Frosting: While the cake cools, mix 8 oz softened cream cheese, 1/4 cup softened unsalted butter, 1/4 cup packed brown sugar, 2 cups powdered sugar, and 1 tsp vanilla extract in a bowl until the frosting is smooth and creamy.
6. Frost Cake: Once the cake is fully cooled, spread the cream cheese frosting evenly over the top. Slice and serve.

Notes

• You can substitute canned pumpkin puree with fresh pumpkin puree for a fresher taste.
• Ensure cream cheese and butter are softened to room temperature for easier mixing.
• This cake can be stored covered in the refrigerator for up to 4 days.
• For a spicier flavor, you can increase cinnamon and nutmeg slightly.
• Use a non-stick or well-greased pan to avoid sticking.

Keywords: Pumpkin Spice Cake, Pumpkin Cream Cheese Cake, Gooey Cake, Fall Dessert, Autumn Cake, Pumpkin Dessert