Description
This Pumpkin Spice Gooey Cake features a moist yellow cake base infused with pumpkin puree and warm fall spices, layered with a rich cream cheese filling, and topped with a luscious brown sugar cream cheese frosting. Perfect for autumn gatherings, this dessert is delightfully gooey in the center and offers a harmonious blend of pumpkin and traditional spice flavors.
Ingredients
Scale
Cake Base
- 1 box yellow cake mix
- 1 large egg
- ½ cup unsalted butter, melted
- 1 cup pumpkin puree
- 1 tsp vanilla extract
Filling
- 8 oz cream cheese, softened
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup pumpkin puree
- ½ cup unsalted butter, melted
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- 4 cups powdered sugar
Brown Sugar Cream Cheese Frosting
- 8 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- ¼ cup brown sugar, packed
- 2 cups powdered sugar
Instructions
- Prepare the Cake Base: Preheat your oven to 350°F (175°C) and grease or line a 9×13-inch baking dish. In a mixing bowl, combine the yellow cake mix, 1 egg, melted butter, pumpkin puree, and vanilla extract. Mix thoroughly until the batter is smooth. Spread this evenly into the prepared baking dish.
- Make the Filling: In another bowl, beat the softened cream cheese until fluffy. Add in 2 eggs, vanilla extract, pumpkin puree, melted butter, ground cinnamon, ground nutmeg, and ground cloves. Mix until smooth. Gradually add 4 cups powdered sugar, mixing well to fully incorporate. Pour this creamy filling evenly over the cake base layer.
- Bake the Cake: Place the baking dish in the preheated oven and bake for 40 to 50 minutes. The edges should be firm and set, while the center remains slightly gooey to maintain the cake’s signature texture. Once baked, remove from oven and allow the cake to cool completely at room temperature.
- Prepare the Frosting: While the cake cools, prepare the frosting by beating together the softened cream cheese, softened butter, and packed brown sugar until creamy and smooth. Gradually add the 2 cups of powdered sugar, mixing continuously until the frosting reaches a smooth and spreadable consistency.
- Frost and Serve: Once the cake is completely cool, spread the brown sugar cream cheese frosting evenly over the top. Slice the cake into 12 servings and enjoy the delicious gooey texture with every bite.
Notes
- Ensure the cake is fully cool before frosting to prevent melting.
- For an extra festive touch, garnish with a sprinkle of cinnamon or finely chopped pecans.
- Store leftovers in an airtight container in the refrigerator for up to 4 days.
- You can use canned pumpkin puree for convenience.
- To make the cake gluten-free, substitute the yellow cake mix with a gluten-free cake mix of equivalent quantity.
