Name: Pumpkin Spice Gooey Cake Recipe
Prep time: 20 min
Cook time: PT-489297H49M34S
Total time: 1 h 5 min
Cuisine: American
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; 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; 8 oz cream cheese, softened; ¼ cup unsalted butter, softened; ¼ cup brown sugar, packed; 2 cups powdered sugar; 1 tsp vanilla extract

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Introduction

Pumpkin Spice Gooey Cake combines the warm flavors of pumpkin and autumn spices with a rich, creamy texture. This dessert is perfect for fall gatherings or any time you crave a comforting, indulgent treat.

A thick square slice of layered cake sits on a white plate. It has three layers: the bottom and top layers are a deep brown, moist cake with a slightly crumbly texture. In the middle, there are two layers of creamy white frosting sandwiching a smooth light brown caramel-like filling. The top white frosting layer is thick with soft, swirled peaks and is slightly dusted with a light brown powder. The plate rests on a white marbled surface with a soft focus kitchen background. photo taken with an iphone --ar 4:5 --v 7

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
2 large eggs
½ cup unsalted butter, melted
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground cloves
4 cups powdered sugar
¼ cup unsalted butter, softened
¼ cup brown sugar, packed
2 cups powdered sugar
1 tsp vanilla extract

Instructions

Step 1: Preheat the oven to 350°F (175°C) and grease a baking pan.
Step 2: In a bowl, combine the cake mix, 1 large egg, ½ cup melted butter, 1 cup pumpkin puree, and 1 tsp vanilla extract. Mix well and press the batter evenly into the greased pan to form the cake base.
Step 3: In a separate bowl, beat together 8 oz softened cream cheese, 2 large eggs, ½ cup melted butter, 1 tsp ground cinnamon, ½ tsp ground nutmeg, ¼ tsp ground cloves, and 4 cups powdered sugar until smooth and creamy.
Step 4: Pour the cream cheese filling mixture evenly over the cake base in the pan.
Step 5: Bake for 40-45 minutes, or until the filling is set but still gooey in the center.
Step 6: While the cake is baking, 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.
Step 7: Allow the cake to cool completely, then spread the cream cheese frosting evenly over the top.

Tips & Variations

Use canned pumpkin puree for convenience, or fresh pumpkin puree for a fresher taste.
Add chopped nuts such as pecans or walnuts to the filling for extra texture.
Swap out the yellow cake mix for spice cake mix to deepen the flavor profile.
Make mini versions by baking in a muffin tin for individual servings.

Storage

Store the cake covered in the refrigerator for up to 4 days. To serve, let it sit at room temperature for 20 minutes or warm slightly in the microwave to regain its gooey texture.

How to Serve

A close-up image of a three-layer cake square on a white plate. The bottom and middle layers are moist, spongy, and brown with a rough texture typical of a carrot or spice cake. The middle layer has a spread of smooth, white cream filling that looks thick and rich. The top layer is a thick, creamy white frosting with a slightly wavy texture, dusted with a fine sprinkling of cinnamon or brown spice powder. The cake sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use fresh pumpkin instead of canned pumpkin puree?

Yes, fresh pumpkin puree works well. Roast and puree the pumpkin until smooth before measuring. Ensure it has a similar consistency to canned pumpkin for best results.

Is it possible to make this cake gluten-free?

To make this cake gluten-free, substitute the yellow cake mix with a gluten-free cake mix. Double-check all other ingredients to ensure they don’t contain gluten.