Pumpkin Spice Gooey Cake Recipe

Introduction

This Pumpkin Spice Gooey Cake is a delightful fall treat combining the warm flavors of pumpkin and spices with a rich, creamy filling and fluffy cake base. It’s perfect for cozy gatherings or a special dessert to celebrate the season.

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 (for frosting)
• 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, mix the cake base ingredients: yellow cake mix, 1 egg, 1/2 cup melted butter, 1 cup pumpkin puree, and 1 tsp vanilla extract. Press this mixture evenly into the prepared pan.
3. Step 3: Beat together the filling ingredients until smooth: 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. Pour this filling over the pressed cake base.
4. Step 4: Bake for 40-45 minutes or until the edges are set but the center remains slightly gooey. Allow the cake to cool completely in the pan.
5. Step 5: For the frosting, mix 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. Spread the frosting evenly over the cooled cake before serving.

Tips & Variations

• For a deeper spice flavor, add a pinch of ground ginger or allspice to the filling mix.
• You can substitute canned pumpkin puree with homemade pumpkin puree for fresher taste.
• If you prefer a less sweet frosting, reduce the powdered sugar by half and add a splash of lemon juice to balance the flavor.
• Use a springform pan for easier removal and cleaner slices.

Storage

Store the cake covered in the refrigerator for up to 5 days. The frosting is cream cheese-based and should be kept chilled. Before serving, bring slices to room temperature for best texture. You can also freeze the cake (without frosting) wrapped tightly for up to 2 months; thaw overnight in the refrigerator.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cake mix?

Yes, a yellow or vanilla cake mix works best for this recipe, but you can experiment with white cake mix if you prefer a lighter taste.

Can this cake be made gluten-free?

To make this cake gluten-free, use a gluten-free yellow cake mix and ensure all other ingredients are gluten-free certified.

Pumpkin Spice Gooey Cake Recipe

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★★★★★

4.7 from 92 reviews

This Pumpkin Spice Gooey Cake is a decadent dessert that combines the moistness of a yellow cake base with a luscious pumpkin cream cheese filling and a sweet, creamy frosting. Infused with warm pumpkin pie spices, this cake is perfect for autumn celebrations or any time you crave a cozy, flavorful treat.

• Author: Mila
• Prep Time: 20 minutes
• Cook Time: 40 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
• 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 packed brown sugar
• 2 cups powdered sugar
• 1 tsp vanilla extract

Instructions

1. Preheat Oven: Set your oven to 350°F (175°C) to ensure it reaches the right baking temperature by the time your batter is ready.
2. Prepare Cake Base: In a mixing bowl, combine the yellow cake mix, 1 large egg, 1/2 cup melted unsalted butter, 1 cup pumpkin puree, and 1 teaspoon vanilla extract. Mix until just combined and then press this batter evenly into a greased baking pan to form the base layer.
3. Mix Filling: Using a separate bowl, beat together the softened cream cheese, 2 large eggs, 1 teaspoon 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 assembled cake in the preheated oven and bake for 40 to 45 minutes. The filling should be set but still slightly gooey in texture. Remove from oven and allow to cool to room temperature.
5. Prepare Frosting: For the frosting, beat together softened cream cheese, softened butter, brown sugar, powdered sugar, and vanilla extract until the mixture is smooth and creamy.
6. Frost the Cake: Once the cake has cooled completely, spread the frosting evenly across the top to finish. Chill if desired before serving to let flavors meld.

Notes

• For best results, use real pumpkin puree, not pumpkin pie filling.
• Make sure the cream cheese and butter are softened to room temperature before mixing for a smoother filling and frosting.
• Adjust spices to taste if you prefer a stronger or milder pumpkin spice flavor.
• Allow the cake to cool thoroughly before applying frosting to prevent melting.
• Store any leftovers in the refrigerator, covered, for up to 4 days.

Keywords: Pumpkin spice cake, Gooey cake, Pumpkin dessert, Cream cheese filling, Autumn recipes