Pumpkin Spice Gooey Cake
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.
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.