Pumpkin Spice Gooey Cake Recipe
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.
- 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
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
- Preheat Oven: Preheat your oven to 350°F (175°C) to prepare for baking the cake layers.
- 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.
- 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.
- 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.
- 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.
- 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
Find it online: https://dinewithdylan.com/pumpkin-spice-gooey-cake-recipe/
