Pumpkin Spice Gooey Cake Recipe
A rich and decadent Pumpkin Spice Gooey Cake featuring a moist yellow cake base infused with pumpkin puree and warm spices, topped with a creamy cream cheese filling and smooth spiced frosting. Perfect for fall gatherings and dessert lovers craving a gooey, flavorful treat.
- Prep Time: 20 minutes
- Cook Time: 40-45 minutes
- Total Time: 60-65 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 ensure it reaches the correct temperature for baking the cake evenly.
- 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 tsp vanilla extract. Mix thoroughly until smooth. Press this batter evenly into a greased baking pan to form the cake base.
- Make 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, ground nutmeg, ground cloves, and 4 cups powdered sugar until the mixture is smooth and creamy. Pour the filling evenly over the pressed cake base in the pan.
- Bake the Cake: Place the pan in the preheated oven and bake for 40-45 minutes, or until the filling is set and the cake is cooked through but still gooey in texture. Check doneness by gently shaking the pan; the filling should jiggle slightly but not be liquid.
- Prepare Frosting: While the cake is baking or cooling, make the frosting by beating 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 creamy and smooth.
- Frost and Serve: Allow the cake to cool completely after baking to ensure the frosting sets well. Spread the prepared cream cheese frosting evenly over the cooled cake. Slice and serve your gooey pumpkin spice cake!
Notes
- Use full-fat cream cheese and unsalted butter for best richness and flavor.
- If pumpkin puree is too watery, drain excess liquid to prevent a soggy cake.
- Grease the baking pan well or line with parchment paper to prevent sticking.
- Make sure the cake is completely cooled before frosting to avoid melting the cream cheese frosting.
- Store leftovers covered in the refrigerator for up to 4 days.
- This cake can be made a day ahead; frosting the day before allows flavors to meld beautifully.
Keywords: Pumpkin Spice Cake, Gooey Cake, Cream Cheese Filling, Fall Dessert, Pumpkin Recipe, Festive Cake
Find it online: https://yumwithmia.com/pumpkin-spice-gooey-cake-recipe/
