Pumpkin Spice Gooey Cake
Pumpkin Spice Gooey Cake is a warm, spiced dessert with a buttery cake base topped by a creamy pumpkin filling that stays slightly soft in the center. It’s rich yet comforting, perfect for cozy nights or casual get-togethers.
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 use 1 tbsp pumpkin pie spice instead
- 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 lightly grease a 9×13-inch baking pan. In a medium bowl, mix together the yellow cake mix, melted butter, and one egg until a thick, smooth dough forms.
- Press it evenly into the bottom of the pan, dusting your fingers with powdered sugar if the dough feels sticky.
- In a large bowl, beat the softened cream cheese until smooth. Add the pumpkin puree, eggs, melted butter, and vanilla, mixing until creamy and well-blended.
- Stir in the spices, then gradually beat in the powdered sugar until smooth, fluffy, and rich.
- Pour the pumpkin mixture over the cake base, spreading it evenly to the edges. Bake for 45–50 minutes until the edges are set but the center still has a slight jiggle for that gooey texture. Let the cake cool completely before slicing.
- Dust the top with powdered sugar, slice into squares, and serve with whipped cream, caramel drizzle, or toasted pecans.