Pumpkin Spice Gooey Cake Recipe

Introduction

Enjoy the warm, comforting flavors of fall with this Pumpkin Spice Gooey Cake. A moist yellow cake base combines with a rich pumpkin cream cheese filling and a luscious spiced frosting for a dessert that’s irresistibly gooey and full of seasonal spice.

Ingredients

• 1 box yellow cake mix
• 1 large egg
• ½ cup unsalted butter, melted
• 1 cup pumpkin puree
• 1 tsp vanilla extract
• 8 oz cream cheese, softened (for filling)
• 2 large eggs (for filling)
• ½ cup pumpkin puree (for filling)
• ½ cup unsalted butter, melted (for filling)
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground cloves
• 4 cups powdered sugar
• 8 oz cream cheese, softened (for frosting)
• ¼ cup unsalted butter, softened (for frosting)
• ¼ 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 egg, ½ cup melted butter, 1 cup pumpkin puree, and 1 tsp vanilla extract. Mix until smooth, then press evenly into the prepared pan to form the cake base.
3. Step 3: In a separate bowl, beat together 8 oz softened cream cheese, 2 eggs, ½ cup pumpkin puree, and ½ cup melted butter until smooth. Stir in cinnamon, nutmeg, and cloves. Pour this filling evenly over the cake base.
4. Step 4: Bake for 40 to 45 minutes, or until the filling is set and the edges are lightly browned.
5. Step 5: While the cake cools, prepare the frosting by mixing 8 oz softened cream cheese, ¼ cup softened butter, ¼ cup packed brown sugar, 2 cups powdered sugar, and 1 tsp vanilla extract until creamy and smooth.
6. Step 6: Once the cake has cooled completely, spread the frosting evenly over the top.

Tips & Variations

• Use room temperature cream cheese for a smoother filling and frosting.
• For extra gooeyness, do not overbake; the center should be just set.
• Add chopped nuts like pecans or walnuts into the filling for added texture.
• Swap pumpkin pie spice for the cinnamon, nutmeg, and cloves for a simpler spice mix.
• If you prefer, make this cake in two smaller pans for quicker baking and a thicker layer.

Storage

Store the Pumpkin Spice Gooey Cake in an airtight container in the refrigerator for up to 4 days. Before serving, let it sit at room temperature for about 20 minutes to soften the frosting. This cake can also be frozen (without frosting) for up to 2 months; thaw overnight in the refrigerator before frosting and serving.

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 actually the most common choice for ease and consistency.

What type of pan is best for baking this cake?

A 9×13-inch rectangular baking pan is ideal, but you can also use a similar-sized square pan. Make sure to grease it well to prevent sticking.

Pumpkin Spice Gooey Cake Recipe

Print Recipe

★★★★★

4.7 from 80 reviews

This Pumpkin Spice Gooey Cake combines the warm flavors of pumpkin and traditional fall spices with a rich cream cheese filling and a smooth cream cheese frosting. A moist and indulgent dessert perfect for autumn celebrations or cozy gatherings.

• Author: Dana
• Prep Time: 15 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour
• Yield: 12 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

Scale 1x2x3x

Cake Base

• 1 box yellow cake mix
• 1 large egg
• ½ 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
• ½ cup pumpkin puree
• ½ cup unsalted butter, melted
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground cloves
• 4 cups powdered sugar

Frosting

• 8 oz cream cheese, softened
• ¼ cup unsalted butter, softened
• ¼ 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 for baking the cake evenly.
2. Prepare Cake Base: In a mixing bowl, combine the yellow cake mix, 1 large egg, ½ cup melted unsalted butter, 1 cup pumpkin puree, and 1 tsp vanilla extract. Mix until smooth. Press this batter evenly into a greased baking pan to form the cake base.
3. Make the Filling: Beat together 8 oz softened cream cheese, 2 large eggs, 1 tsp vanilla extract, ½ cup pumpkin puree, ½ cup melted unsalted butter, 1 tsp ground cinnamon, ½ tsp ground nutmeg, ¼ tsp ground cloves, and 4 cups powdered sugar until the mixture is smooth and creamy.
4. Assemble and Bake: Pour the cream cheese filling evenly over the cake base in the pan. Place in the preheated oven and bake for 40-45 minutes, or until the top is set and lightly golden. A toothpick inserted should come out mostly clean with a few moist crumbs.
5. Prepare the Frosting: While the cake bakes, mix together 8 oz softened cream cheese, ¼ cup softened unsalted butter, ¼ cup packed brown sugar, 2 cups powdered sugar, and 1 tsp vanilla extract until creamy and smooth.
6. Cool and Frost: Allow the baked cake to cool completely in the pan. Once cooled, spread the cream cheese frosting evenly over the top of the cake.

Notes

• Use room temperature cream cheese for smoother mixing and a creamier texture in both filling and frosting.
• Ensure the cake is completely cooled before applying the frosting to prevent it from melting.
• You can substitute pumpkin pie spice for the combination of cinnamon, nutmeg, and cloves if preferred.
• For easier slicing, refrigerate the frosted cake for at least an hour before serving.

Keywords: pumpkin spice cake, gooey cake, cream cheese frosting, fall dessert, pumpkin dessert