Introduction

Discover the cozy flavors of fall with this Pumpkin Spice Gooey Cake topped with rich Cream Cheese Frosting. This dessert combines a moist cake base with a luscious, spiced pumpkin filling and a smooth, sweet frosting that’s perfect for any autumn gathering.

A square piece of dessert with four distinct layers is shown on a white plate, all set on a white marbled surface. The bottom layer is a thick, crumbly golden-brown crust. Above this is a creamy off-white layer, smooth in texture and evenly spread. The third layer is a thick, chunky caramel brown filling that looks dense and sticky. The top layer is a light beige whipped cream with soft swirls and sprinkled with a fine dusting of brown powder, creating a textured pattern on the surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

For the Cake Base:

1 box yellow cake mix
1 large egg
1/2 cup unsalted butter, melted
1 cup pumpkin puree
1 tsp vanilla extract

For the Pumpkin Spice Gooey Filling:

8 oz cream cheese, softened
2 large eggs
1 tsp vanilla extract
1/2 cup pumpkin puree
1/2 cup unsalted butter, melted
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
4 cups powdered sugar

For the Brown Sugar Cream Cheese Frosting:

8 oz cream cheese, softened
1/4 cup unsalted butter, softened
1/4 cup brown sugar, packed
2 cups powdered sugar
1 tsp vanilla extract

Instructions

Step 1: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish. In a large bowl, combine the yellow cake mix, egg, melted butter, pumpkin puree, and vanilla extract. Stir gently until smooth and press evenly into the baking dish.
Step 2: In another bowl, beat the cream cheese until fluffy. Add eggs, vanilla, pumpkin puree, melted butter, cinnamon, nutmeg, and cloves, mixing until creamy. Gradually add powdered sugar, beating until smooth. Pour this filling over the cake base and spread evenly.
Step 3: Bake for 40-45 minutes, until the edges are set but the center is slightly gooey. Remove from oven and cool completely in the pan.
Step 4: To make the frosting, beat cream cheese, softened butter, and brown sugar until light. Gradually add powdered sugar and mix until smooth. Stir in vanilla extract.
Step 5: Spread the frosting evenly over the cooled cake and smooth the surface before serving.

Tips & Variations

Use dairy-free butter and cream cheese for a vegan-friendly version.
Try a gluten-free cake mix if you need a gluten-free dessert.
Add extra cinnamon or nutmeg in the filling for a spicier kick.
If you prefer less sweet frosting, reduce powdered sugar or add a pinch of sea salt.

Storage

Store the cake covered in the refrigerator for up to 4 days. Let it come to room temperature before serving for the best texture. Leftovers can be reheated gently in the microwave for about 15-20 seconds to soften the frosting slightly.

How to Serve

A square slice of dessert with four clear layers sits on a white plate, placed on a white marbled surface. The bottom layer is a thick and crunchy golden-brown crumb base, followed by a smooth, light beige cream layer. Above that is a thick, rich, brown filling with a slightly chunky texture. The top layer is a thick, whipped cream colored light tan with swirled peaks dusted with fine cocoa powder. The lighting is warm and soft, highlighting the textures and colors of the dessert. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, this cake can be assembled and refrigerated overnight, which also allows the flavors to meld beautifully. Add the frosting just before serving for the freshest texture.

What’s the best way to prevent the cake from drying out?

Be careful not to overbake the cake; the center should remain slightly gooey. Also, storing it covered in the fridge helps maintain moisture.

Pumpkin Spice Gooey Cake with Cream Cheese Frosting Recipe

Print Recipe

★★★★★

4.4 from 96 reviews

This Pumpkin Spice Gooey Cake with Cream Cheese Frosting combines a moist yellow cake base infused with pumpkin puree and warm fall spices with a rich, gooey pumpkin spice cream cheese filling. Topped with a luscious brown sugar cream cheese frosting, this dessert is the perfect cozy treat for chilly days and festive occasions.

Author: Lila
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

For the Cake Base:

1 box yellow cake mix
1 large egg
1/2 cup unsalted butter, melted
1 cup pumpkin puree
1 tsp vanilla extract

For the Pumpkin Spice Gooey Filling:

8 oz cream cheese, softened
2 large eggs
1 tsp vanilla extract
1/2 cup pumpkin puree
1/2 cup unsalted butter, melted
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
4 cups powdered sugar

For the Brown Sugar Cream Cheese Frosting:

8 oz cream cheese, softened
1/4 cup unsalted butter, softened
1/4 cup brown sugar, packed
2 cups powdered sugar
1 tsp vanilla extract

Instructions

Prepare the Cake Base: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish. In a large mixing bowl, combine the yellow cake mix, 1 large egg, melted butter, pumpkin puree, and vanilla extract. Stir until the mixture is smooth and well combined. Press the cake base mixture evenly into the bottom of your prepared baking dish, ensuring an even layer. To keep the base moist, avoid overmixing; use a spatula or your hands to press the dough into the dish.
Make the Pumpkin Spice Gooey Filling: In a separate bowl, beat the softened cream cheese until smooth and fluffy. Add the eggs, vanilla extract, pumpkin puree, melted butter, cinnamon, nutmeg, and cloves. Mix until fully combined and creamy. Gradually add powdered sugar, mixing until smooth and lump-free. Pour this filling evenly over the cake base. For extra spice, add a bit more cinnamon or nutmeg if desired.
Bake the Cake: Place the baking dish in the preheated oven and bake for 40-45 minutes. The edges should be set while the center remains slightly gooey for the perfect texture. Once baked, remove from the oven and let cool completely in the pan. Avoid overbaking; the center should jiggle slightly. For a firmer cake, bake 5 minutes longer.
Make the Brown Sugar Cream Cheese Frosting: In a large bowl, beat together softened cream cheese, butter, and brown sugar until light and fluffy. Gradually add powdered sugar, mixing to a smooth, creamy consistency. Stir in vanilla extract. Optionally, reduce powdered sugar or add a pinch of sea salt to cut sweetness.
Frost the Cake: Once the cake is fully cooled, spread the brown sugar cream cheese frosting evenly over the top, covering the entire surface smoothly and generously.