It was one of those first chilly evenings when the air smelled faintly of fallen leaves and chimney smoke. The kind that makes you crave something warm and sweet after dinner. My husband had just finished raking the yard, the kids were doing homework at the table, and I was in the kitchen, hands dusted with flour, feeling that familiar autumn comfort.

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I’d picked up a can of pumpkin puree from the store earlier, no plan in mind, just a hunch that it would end up in something good. That’s when I remembered an old recipe card tucked in my drawer — a gooey butter cake I used to make years ago. So, I decided to give it a fall makeover.

By the time it came out of the oven, the whole house smelled like spiced heaven — cinnamon, nutmeg, and butter melting together in the air. We sliced it warm, and that first bite was pure joy: soft, creamy, and perfectly spiced. The kids called it “pumpkin pie meets cake,” and honestly, that’s the best description I’ve heard.

Short Description

A rich, buttery cake base topped with a creamy pumpkin-spiced layer that’s just the right balance of gooey and golden — this Pumpkin Spice Gooey Cake is an easy fall dessert that tastes like home.

Key Ingredients

For the Cake Base

1 box yellow cake mix (15.25 oz / 432 g)
1 large egg
½ cup (115 g) unsalted butter, melted

For the Pumpkin Gooey Filling

1 (8 oz / 225 g) package cream cheese, softened
1 (15 oz / 425 g) can pumpkin puree (not pumpkin pie filling)
3 large eggs
½ cup (115 g) unsalted butter, melted
1 tsp vanilla extract
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground ginger
½ tsp ground cloves (or 1 tbsp pumpkin pie spice)
16 oz (450 g) powdered sugar

Garnish (Optional)

Whipped cream
Extra powdered sugar
Caramel drizzle
Toasted pecans

Tools Needed

9×13-inch baking pan
Mixing bowls
Hand or stand mixer
Spatula
Whisk

Cooking Instructions

Step 1: Prepare the Cake Base

Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan. In a medium bowl, combine cake mix, melted butter, and egg. Mix until a thick dough forms. Press evenly into the bottom of the pan.

Step 2: Make the Pumpkin Filling

In a large mixing bowl, beat softened cream cheese until smooth. Add pumpkin puree, eggs, melted butter, and vanilla extract. Mix until creamy. Add spices and gradually beat in powdered sugar until fully combined and slightly fluffy.

Step 3: Assemble and Bake

Pour pumpkin mixture over the cake base and spread evenly. Bake for 45–50 minutes until the edges are set and the center is slightly gooey. The top should have a golden sheen. Let it cool completely before slicing.

Step 4: Serve

Dust with powdered sugar and top with whipped cream, caramel drizzle, or toasted pecans for extra flavor. Serve slightly warm or at room temperature.

Why You’ll Love This Recipe

Creamy Meets Cake: Buttery base and silky pumpkin filling make every bite irresistible.

Simple to Make: Uses pantry staples and comes together with minimal prep.

Crowd-Pleaser: Great for potlucks, holidays, or cozy family dinners.

Perfectly Spiced: Balanced flavors of cinnamon, nutmeg, and ginger for that true fall warmth.

Customizable: Easy to adapt with toppings like caramel or chopped nuts.

Mistakes to Avoid & Solutions

Overbaking: The cake should stay a little gooey in the center. If baked too long, it loses that soft texture. Check around 45 minutes and use the jiggle test.

Using Pumpkin Pie Filling: Always use pure pumpkin puree to control sweetness and flavor.

Not Softening Cream Cheese: Cold cream cheese creates lumps; let it sit at room temperature first.

Uneven Layers: Spread the pumpkin filling evenly so it bakes consistently.

Cutting Too Soon: Let it cool fully to set before slicing; otherwise, it may fall apart.

Serving and Pairing Suggestions

Serve with vanilla ice cream or a dollop of whipped cream.

Pair with a warm chai latte, pumpkin spice coffee, or caramel milkshake.

For holiday gatherings, add a drizzle of maple syrup and a sprinkle of crushed pecans.

Slice into small squares for dessert platters or bake it in muffin tins for individual portions.

Storage and Reheating Tips

Store leftovers covered in the refrigerator for up to 4 days.

Reheat individual slices in the microwave for 15–20 seconds for that fresh-from-the-oven warmth.

To freeze, wrap slices tightly in plastic wrap and foil; thaw overnight in the fridge before serving.

FAQs

1. Can I make this ahead of time?
Yes, it tastes even better the next day once the flavors meld. Just refrigerate and serve chilled or warmed.

2. Can I use spice cake mix instead of yellow?
Absolutely! It’ll add even more fall flavor, but reduce the added spices slightly to avoid overpowering it.

3. How do I make it less sweet?
Use only 12 oz of powdered sugar instead of 16 oz and skip the caramel topping.

4. Can I make this gluten-free?
Yes, substitute a gluten-free yellow cake mix. The texture will still be rich and gooey.

5. Why is my cake too soft in the center?
It’s meant to be a little gooey! If it’s too runny, bake for an additional 5–10 minutes or check your oven temperature accuracy.

Tips & Tricks

Use room-temperature ingredients for a smoother filling.

Sprinkle a pinch of sea salt over the caramel topping for balance.

For extra spice, add a touch more cinnamon or ginger.

Line the pan with parchment for easier removal and cleaner slices.

Let the cake rest for 15 minutes before slicing for perfect squares.

Recipe Variations

Maple Pecan Gooey Cake: Replace vanilla with maple extract and top with chopped toasted pecans.

Chocolate Swirl Version: Drizzle melted chocolate over the filling before baking and swirl lightly with a knife.

Cheesecake Twist: Add ¼ cup sour cream to the filling for extra tang and creaminess.

Apple Spice Gooey Cake: Swap pumpkin puree for applesauce and use apple pie spice.

Mini Gooey Cups: Press dough and filling into muffin tins and bake for 25 minutes for bite-sized treats.

Final Thoughts

When that first cool breeze of autumn sweeps through town, this cake becomes my comfort ritual. The scent of butter and spice lingers in the air long after dinner’s done, and it somehow makes even the busiest weeknight feel special. My kids love sneaking extra bites straight from the pan, and I can’t say I blame them.

It’s that perfect mix of soft, sweet, and slightly spiced — a cozy reminder that small, simple desserts can bring so much joy. Baking this Pumpkin Spice Gooey Cake feels like wrapping your home in a blanket of warmth and laughter, one golden slice at a time.

Pumpkin Spice Gooey Cake

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Ingredients

For the Cake Base

1 box yellow cake mix 15.25 oz / 432 g
1 large egg
½ cup 115 g unsalted butter, melted

For the Pumpkin Gooey Filling

1 8 oz / 225 g package cream cheese, softened
1 15 oz / 425 g can pumpkin puree (not pumpkin pie filling)
3 large eggs
½ cup 115 g unsalted butter, melted
1 tsp vanilla extract
1 tsp ground cinnamon
½ tsp ground nutmeg
½ tsp ground ginger
½ tsp ground cloves or 1 tbsp pumpkin pie spice
16 oz 450 g powdered sugar

Garnish (Optional)

Whipped cream
Extra powdered sugar
Caramel drizzle
Toasted pecans

Instructions

Preheat the oven to 350°F (175°C) and grease a 9×13-inch pan. Mix cake mix, melted butter, and an egg until a thick dough forms, then press it evenly into the pan.
Beat softened cream cheese until smooth, then add pumpkin puree, eggs, melted butter, and vanilla. Mix until creamy, stir in spices, and gradually blend in powdered sugar until fluffy.
Pour the pumpkin mixture over the base, spread evenly, and bake for 45–50 minutes until edges are set and the center stays slightly gooey. Let it cool before slicing.
Dust with powdered sugar and finish with whipped cream, caramel drizzle, or toasted pecans before serving.