Pumpkin Spice Gooey Cake
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.
Calories:
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.