Pumpkin Spice Gooey Cake Recipe

Introduction

Warm, spiced, and irresistibly gooey, this Pumpkin Spice Gooey Cake is a perfect fall treat. With a tender pumpkin-infused base, creamy filling, and sweet frosting, it’s a cozy dessert that’s easy to make and sure to impress.

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
• 2 large eggs
• 1/2 cup unsalted butter, melted
• 1 tsp ground cinnamon
• 1/2 tsp ground nutmeg
• 1/4 tsp ground cloves
• 4 cups powdered sugar
• 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. Grease a baking pan to prepare for the cake base.
2. Step 2: In a large bowl, combine the cake mix, 1 egg, 1/2 cup melted butter, 1 cup pumpkin puree, and 1 tsp vanilla extract. Mix well, then press the batter evenly into the prepared pan.
3. Step 3: In another bowl, beat together 8 oz softened cream cheese, 2 eggs, 1/2 cup melted butter, 1/2 cup pumpkin puree, 1 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp cloves, and 4 cups powdered sugar until smooth. Pour this filling over the cake base.
4. Step 4: Bake for 40 to 45 minutes, or until the edges are set but the center is still slightly gooey. Remove from oven and allow to cool completely.
5. Step 5: To make the frosting, beat together 8 oz softened cream cheese, 1/4 cup softened butter, 1/4 cup brown sugar, 2 cups powdered sugar, and 1 tsp vanilla extract until creamy. Spread the frosting over the cooled cake before serving.

Tips & Variations

• For a richer flavor, add a pinch of ground ginger or allspice to the filling mixture.
• You can substitute canned pumpkin with homemade pumpkin puree for a fresher taste.
• If you prefer a less sweet cake, reduce the powdered sugar in the filling by half.
• Use a 9×13-inch pan for best results and even baking.

Storage

Store the cake covered in the refrigerator for up to 4 days. Before serving, let it come to room temperature for the best texture. Leftover cake can also be frozen for up to 2 months; thaw overnight in the fridge before frosting.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cake mix instead of yellow?

Yes, white or spice cake mixes work well too, but yellow cake mix provides the perfect balance of sweetness and color for this recipe.

Is it necessary to use cream cheese in both the filling and frosting?

The cream cheese adds that signature gooey texture and creamy flavor. While you can use alternatives, it may change the traditional taste and texture of the cake.

Pumpkin Spice Gooey Cake Recipe

Print Recipe

★★★★★

4.6 from 74 reviews

This Pumpkin Spice Gooey Cake is a moist and flavorful dessert perfect for fall. Featuring a rich pumpkin-flavored cake base with a creamy cinnamon-spiced filling and topped with a smooth cream cheese frosting, this treat combines warm spices and gooey textures for a comforting indulgence.

• Author: Toney
• Prep Time: 20 minutes
• Cook Time: 40-45 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 ensure it’s at the right temperature when you’re ready to bake the cake.
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 well until smooth. Press this batter evenly into a greased baking pan to form the cake base.
3. Make the Filling: In a separate bowl, beat together 8 oz 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 smooth and creamy. Pour this filling evenly over the cake base in the pan.
4. Bake the Cake: Place the pan in the preheated oven and bake for 40 to 45 minutes, or until the edges are set and a toothpick inserted near the center comes out mostly clean with a few moist crumbs.
5. Prepare Frosting: While the cake cools, beat together 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 until smooth and creamy.
6. Frost the Cake: Once the cake is completely cooled, spread the cream cheese frosting evenly over the top. Chill if desired before serving.

Notes

• Ensure the cream cheese and butter are softened for smooth mixing and a creamy texture in the filling and frosting.
• Use fresh pumpkin puree for the best flavor; canned pumpkin puree works well too, but avoid pumpkin pie filling.
• Baking time may vary depending on your oven and pan type; begin checking at 40 minutes.
• For extra flavor, sprinkle a pinch of cinnamon on top of the frosting before chilling.
• This cake stores well in the refrigerator for up to 3 days when covered.

Keywords: pumpkin spice cake, gooey cake, cream cheese filling, fall dessert, pumpkin dessert, cinnamon nutmeg cake