Pumpkin Spice Gooey Cake with Cream Cheese Frosting Recipe
A delightful Pumpkin Spice Gooey Cake featuring a moist yellow cake base infused with pumpkin puree and warm spices, layered with a rich, creamy pumpkin spice gooey filling, and topped with a luscious brown sugar cream cheese frosting. Perfect for autumn gatherings, this cake balances spiced sweetness and creamy textures for a comforting dessert.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
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
- Prepare the Cake Base: Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish. In a mixing bowl, combine yellow cake mix, egg, melted butter, pumpkin puree, and vanilla extract. Stir until smooth and press evenly into the prepared dish without overmixing to keep it moist.
- Make the Pumpkin Spice Gooey Filling: Beat softened cream cheese until fluffy. Add eggs, vanilla extract, pumpkin puree, melted butter, cinnamon, nutmeg, and cloves; mix until creamy. Gradually add powdered sugar and blend until smooth. Pour over cake base and spread evenly.
- Bake the Cake: Bake for 40-45 minutes until edges are set and center is slightly gooey. Remove and cool completely in pan. The center should jiggle slightly to maintain gooey texture. For firmer cake, bake 5 minutes longer.
- Make the Brown Sugar Cream Cheese Frosting: Beat cream cheese, butter, and brown sugar until light and fluffy. Gradually add powdered sugar and mix until smooth. Stir in vanilla extract to finish.
- Frost the Cake: Spread frosting generously over cooled cake. Smooth evenly to cover the surface. Optionally, sprinkle chopped pecans or cinnamon on top for extra indulgence.
Notes
- For a vegan version, substitute dairy-free butter and cream cheese.
- Use a gluten-free cake mix to make this recipe gluten-free.
- Avoid overbaking to keep the center gooey and moist.
- Adjust spices according to personal preference for enhanced flavor.
- Store cake refrigerated and bring to room temperature before serving for best texture.
Nutrition
- Serving Size: 1 slice (1/12 of cake)
- Calories: 420 kcal
- Sugar: 38 g
- Sodium: 280 mg
- Fat: 20 g
- Saturated Fat: 12 g
- Unsaturated Fat: 6 g
- Trans Fat: 0.5 g
- Carbohydrates: 55 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 75 mg
Keywords: pumpkin spice cake, gooey cake, cream cheese frosting, fall dessert, autumn cake, pumpkin puree, spiced cake
