Introduction

Pumpkin Spice Gooey Cake is a delightful treat that combines a moist yellow cake base with a rich, creamy pumpkin spice filling and a luscious brown sugar cream cheese frosting. Perfect for autumn gatherings or whenever you crave cozy flavors, this cake offers a wonderful balance of sweet and spiced goodness.

A close-up of a square dessert with four visible layers on a white plate, placed on a surface with white marbled texture. The bottom layer is a crumbly, light brown crust, crispy in texture. Above it is a thick, smooth off-white creamy layer that looks dense and firm. The third layer is a brown chunky filling, slightly translucent, resembling a fruit or caramel compote. The top layer is a thick, light tan whipped cream or mousse, textured with wave-like swirls and lightly dusted with cocoa powder. The lighting highlights the soft texture and rich layers of the dessert. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the Cake Base:
- 1 box yellow cake mix
- 1 large egg
- 1/2 cup unsalted butter, melted
- 1 cup pumpkin puree
- 1 tsp vanilla extract
For the Pumpkin Spice Gooey 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
For the Brown Sugar Cream Cheese 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

Step 1: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish. In a large mixing bowl, combine the yellow cake mix, egg, melted butter, pumpkin puree, and vanilla extract. Stir until smooth and well combined. Press the mixture evenly into the bottom of the prepared baking dish.
Step 2: In a separate bowl, beat the softened cream cheese until smooth and fluffy. Add eggs, vanilla extract, pumpkin puree, melted butter, cinnamon, nutmeg, and cloves. Mix until creamy. Gradually add powdered sugar, mixing until the filling is smooth without lumps. Pour the filling over the cake base and spread evenly.
Step 3: Bake the cake for 40-45 minutes. The edges should be set while the center remains slightly gooey. Remove from oven and let cool completely in the pan.
Step 4: Beat together softened cream cheese, butter, and brown sugar until light and fluffy. Gradually add powdered sugar and mix until smooth and creamy. Stir in vanilla extract.
Step 5: Once the cake is fully cooled, spread the brown sugar cream cheese frosting generously over the top. Smooth evenly to cover the cake.

Tips & Variations

Use dairy-free butter and cream cheese to make this recipe vegan-friendly.
Substitute a gluten-free cake mix to accommodate gluten-free diets.
Add extra cinnamon or nutmeg to the filling for a more intense spice flavor.
Top the frosted cake with chopped pecans or a light dusting of cinnamon for added texture and flavor.
To keep the cake base moist, avoid overmixing and gently press the dough into the baking dish.
Reduce powdered sugar in the frosting or add a pinch of sea salt if you prefer less sweetness.

Storage

Store the cake covered in the refrigerator for up to 4 days. Bring to room temperature or warm slightly before serving to enjoy the gooey texture. Leftover cake can also be frozen for up to 2 months; thaw overnight in the refrigerator before frosting.

How to Serve

A close-up image of a square dessert with four visible layers on a white plate, placed on a white marbled surface. The bottom layer is a crumbly, golden-brown cookie crust with a rough texture. Above it, there is a thick, smooth and creamy beige layer. The third layer is a glossy, caramel-brown filling with a slightly chunky texture. The top layer is a fluffy, piped cream with soft peaks and light beige color, dusted with a fine cocoa powder evenly spread in a wave pattern. Photo taken with an iphone --ar 4:5 --v 7

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 the most common choice for this cake.

What if I don’t have all the spices for the filling?

You can use just cinnamon if needed, but the combination of cinnamon, nutmeg, and cloves adds the best flavor. Adjust according to what you have on hand.