One breezy October morning, I wandered into my kitchen with a cup of coffee and the scent of autumn already lingering in the air. The maple tree in our backyard was ablaze with orange and gold leaves, and I couldn’t resist opening the window just to hear them rustle.
My youngest granddaughter, Ellie, had spent the weekend with us and was busy sketching pumpkins at the table while I flipped through an old recipe binder. Tucked between yellowed pages and handwritten notes was a dessert card I hadn’t touched in years: a gooey pumpkin cake recipe my sister Martha brought to a church bake sale decades ago. I remember the crowd practically lining up for seconds.
Ellie looked up at me with her curious eyes and asked if we could “make something that tastes like autumn.” That was all the encouragement I needed. I set my coffee down and tied on an apron. As we stirred the bright orange pumpkin puree with spices that smelled of warmth—cinnamon, nutmeg, and a whisper of cloves—Ellie kept sneaking little tastes of the batter, giggling every time. The house filled with the scent of butter and spice, and I was reminded how baking isn’t just about the food but the moments it creates.
This Pumpkin Spice Gooey Cake has that perfect balance: rich and soft at the base, luscious and slightly gooey on top, with just enough spice to feel like a hug in every bite. It’s the kind of dessert that makes even an ordinary day feel like a special occasion.
Short Description
Pumpkin Spice Gooey Cake is a warm, spiced dessert with a buttery cake base topped with a creamy pumpkin layer that stays deliciously soft in the center. Perfect for fall gatherings, it’s easy to make and irresistibly cozy.
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 use 1 tbsp pumpkin pie spice instead)
- 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 (medium and large)
- Hand or stand mixer
- Rubber spatula
- Measuring cups and spoons
- Cooling rack
Cooking Instructions
Step 1: Prepare the Cake Base
Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking pan. In a medium bowl, combine the cake mix, melted butter, and egg, stirring until a thick dough forms.
If the dough feels too crumbly, add 1–2 teaspoons of water to help it come together. Press the dough evenly into the bottom of the prepared pan, creating a smooth and uniform layer that will hold the gooey filling.
Step 2: Make the Pumpkin Filling
In a large mixing bowl, beat the softened cream cheese until it’s smooth and free of lumps. Add the pumpkin puree, eggs, melted butter, and vanilla extract, then mix until creamy and well combined. Stir in the cinnamon, nutmeg, ginger, and cloves—or pumpkin pie spice if using.
Gradually beat in the powdered sugar until the mixture is smooth and slightly fluffy, scraping down the sides of the bowl to ensure there are no clumps of sugar left.
Step 3: Assemble and Bake
Pour the pumpkin filling over the cake base and spread it out evenly with a spatula so it covers the base completely. Bake the cake for 45–50 minutes.
The edges should be firm and set, while the center remains soft and gooey—that gooey texture is what makes the cake special, so avoid overbaking. Once done, remove the pan from the oven and let the cake cool completely on a wire rack before slicing.
Step 4: Serve
When the cake has cooled, dust the top with powdered sugar and slice it into squares. Add a swirl of whipped cream or a drizzle of caramel for a richer finish, and sprinkle with toasted pecans if you’d like a bit of crunch and a festive touch.
Why You’ll Love This Recipe
Cozy Autumn Flavor: The spices and pumpkin bring all the best fall aromas straight to your kitchen.
Rich and Gooey Texture: A buttery cake base topped with a creamy pumpkin layer that melts in your mouth.
Easy to Make: Minimal ingredients and straightforward steps—perfect for busy weeknights or holiday prep.
Crowd-Pleaser: Great for potlucks, family dinners, and seasonal parties.
Make-Ahead Friendly: Tastes even better the next day after the flavors have settled.
Mistakes to Avoid & Solutions
Overbaking: Baking too long will dry out the center. Stick to 45–50 minutes; the center should still jiggle slightly when you take it out.
Using Pumpkin Pie Filling Instead of Puree: Pumpkin pie filling has added sugar and spices, which will throw off the recipe’s balance. Always use pure pumpkin puree.
Not Softening Cream Cheese: Cold cream cheese leads to lumpy filling. Let it sit at room temperature for at least 30 minutes before mixing.
Uneven Cake Base: If you don’t press the dough evenly, you’ll end up with thin or thick spots. Use the back of a spoon or a flat spatula to smooth it out.
Cutting While Warm: The cake needs to cool completely before slicing to maintain clean squares and the gooey center.
Serving and Pairing Suggestions
Serve warm or at room temperature for best flavor.
Pair with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.
Add a drizzle of caramel sauce for a café-style dessert.
Sprinkle with crushed pecans or walnuts for crunch.
Enjoy alongside a spiced chai latte, black coffee, or hot apple cider.
Storage and Reheating Tips
Refrigeration: Store leftovers in an airtight container in the fridge for up to 4 days.
Freezing: Wrap individual slices tightly in plastic wrap, then place in a freezer-safe container. Freeze for up to 2 months.
Reheating: Warm slices in the microwave for 15–20 seconds or in a 300°F oven for 5 minutes to restore their soft texture.
FAQs
1. Can I use homemade pumpkin puree instead of canned?
Yes, just make sure it’s well-drained and smooth to match the consistency of canned puree.
2. Do I have to use a yellow cake mix?
Yellow cake mix gives the best flavor and texture, but you can try spice cake mix for an extra boost of flavor.
3. Why is my cake not gooey in the center?
It may have been overbaked. Remove it from the oven while the center is still slightly jiggly.
4. Can I prepare this cake ahead of time?
Absolutely. Bake a day in advance, cover, and refrigerate. Bring to room temperature before serving.
5. What’s the best way to get clean slices?
Allow the cake to cool completely and use a sharp knife wiped clean between each cut.
Tips & Tricks
Line your baking pan with parchment paper for easy removal and cleaner slices.
For a lighter spice flavor, reduce cinnamon to ½ tsp and skip the cloves.
Add a pinch of salt to the filling to enhance the sweetness.
Chill the cake overnight for neater slices and richer flavor.
Recipe Variations
Chocolate Pumpkin Gooey Cake: Substitute chocolate cake mix for yellow cake mix to add a cocoa twist.
Nutty Crunch Variation: Stir ½ cup chopped pecans or walnuts into the cake base before pressing it into the pan.
Maple Glaze Drizzle: Mix ½ cup powdered sugar with 2 tbsp maple syrup and drizzle over cooled cake for extra autumn charm.
Gluten-Free Version: Use a gluten-free yellow cake mix, everything else remains the same.
Spice Lovers’ Delight: Add a pinch of allspice and increase cinnamon to 1½ tsp for a bolder flavor profile.
Final Thoughts
When the first slice of this Pumpkin Spice Gooey Cake was served, Ellie declared it “tastes like a cozy sweater!” That made me laugh, but she wasn’t wrong, the cake’s warmth and spice feel like comfort on a plate. Baking it together reminded me how recipes become part of family memories, not just meals.
The rich pumpkin filling against the buttery cake brings a satisfying bite every time, and the gooey center is what makes it stand out. I love that it’s fuss-free yet feels festive enough for holidays or even a simple Sunday supper dessert.
For me, baking isn’t only about feeding my family; it’s about creating those little pockets of joy—like hearing Ellie’s laughter in the kitchen or watching the leaves dance outside the window. I hope this cake becomes a reason for you to slow down, savor the season, and share sweet moments with the people who mean the most.
Pumpkin Spice Gooey Cake
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 oven to 350°F (175°C) and lightly grease a 9×13-inch pan. In a medium bowl, mix the cake mix, melted butter, and egg until a thick dough forms; add 1–2 teaspoons of water if it’s too crumbly. Press evenly into the pan to form a smooth base.
- In a large bowl, beat the softened cream cheese until smooth, then mix in the pumpkin puree, eggs, melted butter, and vanilla until creamy.
- Stir in the spices and gradually beat in the powdered sugar until smooth and fluffy, scraping the bowl to remove any clumps.
- Pour the pumpkin filling over the base and spread evenly. Bake for 45–50 minutes until the edges are set and the center stays soft and gooey. Cool completely on a wire rack.
- Dust with powdered sugar, slice into squares, and top with whipped cream, caramel drizzle, or toasted pecans for a festive finish.
