Pumpkin Spice Gooey Cake with Cream Cheese Frosting Recipe
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.
- 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.
Notes
- Use dairy-free butter and cream cheese for a vegan version.
- Substitute gluten-free cake mix to make it gluten-free.
- Do not overmix cake batter to ensure moist texture.
- Avoid overbaking to keep the gooey center perfect.
- Adjust spices to taste when making the filling.
- Cool cake completely before frosting to prevent melting.
Keywords: pumpkin spice cake, gooey cake, cream cheese frosting, fall dessert, pumpkin dessert
