Pumpkin Spice Gooey Cake Recipe
Introduction
This Pumpkin Spice Gooey Cake is a delightful treat that combines a buttery cake base with a rich, spiced pumpkin filling. Perfect for fall gatherings or anytime you crave a cozy dessert, it’s easy to make and sure to impress with its gooey texture and warm flavors.
Ingredients
- 1 box (15.25 oz) yellow cake mix
- 1 large egg
- 1/2 cup unsalted butter, melted
- 8 oz cream cheese, softened
- 15 oz can pumpkin puree (not pie filling)
- 3 large eggs
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves (or 1 tablespoon pumpkin pie spice)
- 16 oz powdered sugar
- Optional garnish: whipped cream, extra powdered sugar, caramel drizzle, toasted pecans
Instructions
- Step 1: Preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking pan.
- Step 2: In a medium bowl, combine the cake mix, melted butter, and 1 egg. Mix until a thick dough forms. Press this dough evenly into the bottom of the prepared pan.
- Step 3: In a large mixing bowl, beat the softened cream cheese until smooth.
- Step 4: Add the pumpkin puree, eggs, melted butter, and vanilla extract to the cream cheese. Mix until well combined and creamy.
- Step 5: Stir in the ground cinnamon, nutmeg, ginger, and cloves (or pumpkin pie spice).
- Step 6: Gradually beat in the powdered sugar until the filling is smooth and slightly fluffy.
- Step 7: Pour the pumpkin filling evenly over the cake base and spread with a spatula.
- Step 8: Bake for 45-50 minutes. The center should remain a bit gooey while the edges are set.
- Step 9: Remove from the oven and let cool completely before dusting with powdered sugar and slicing into squares. Serve with optional garnishes if desired.
Tips & Variations
- For extra nuttiness, sprinkle chopped toasted pecans over the top before baking.
- Use pumpkin pie spice for a simplified spice mix or adjust spices to your preference.
- Make sure the cream cheese is softened to avoid lumps in the filling.
- Serve with a drizzle of caramel or a dollop of whipped cream for added indulgence.
Storage
Store the cake in an airtight container in the refrigerator for up to 4 days. Reheat individual slices gently in the microwave if desired, or serve chilled for a firmer texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use homemade pumpkin puree for this recipe?
Yes, homemade pumpkin puree works well and can add a fresh flavor. Just ensure it is smooth and not too watery to maintain the right filling consistency.
Is it possible to make this cake gluten-free?
To make a gluten-free version, substitute the yellow cake mix with a gluten-free cake mix of similar quantity. Verify all other ingredients are gluten-free as well.
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Pumpkin Spice Gooey Cake Recipe
- Total Time: 1 hour 5 minutes
- Yield: 12 servings 1x
Description
This Pumpkin Spice Gooey Cake combines a soft, buttery cake base with a luscious, spiced pumpkin cream cheese filling for a cozy dessert perfect for fall. The cake bakes to have a slightly gooey center, offering a moist texture that melts in your mouth, topped optionally with whipped cream, caramel drizzle, or toasted pecans for added indulgence.
Ingredients
For the Cake Base:
- 1 box (15.25 oz) yellow cake mix
- 1 large egg
- 1/2 cup unsalted butter, melted
For the Pumpkin Gooey Filling:
- 8 oz cream cheese, softened
- 15 oz can pumpkin puree (not pie filling)
- 3 large eggs
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves (or 1 tablespoon pumpkin pie spice)
- 16 oz powdered sugar
For Garnish (Optional):
- Whipped cream
- Extra powdered sugar
- Caramel drizzle
- Toasted pecans
Instructions
- 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 yellow cake mix, melted butter, and one large egg. Mix thoroughly until a thick dough forms. Press this dough evenly across the bottom of the prepared baking pan to create the base layer.
- Make the Pumpkin Filling: In a large mixing bowl, beat the softened cream cheese until smooth and creamy. Add the pumpkin puree, three eggs, melted butter, and vanilla extract, mixing well until fully combined. Incorporate the ground cinnamon, nutmeg, ginger, and cloves (or pumpkin pie spice) to infuse warm, spiced flavors. Gradually beat in the powdered sugar until the mixture is smooth and slightly fluffy.
- Assemble and Bake: Pour the pumpkin filling evenly over the cake base in the baking pan. Use a spatula to spread it smoothly. Bake in the preheated oven for 45 to 50 minutes. The cake is done when the edges are set, but the center remains a bit gooey.
- Cool and Serve: Remove the baked cake from the oven and allow it to cool completely in the pan. Once cooled, dust the top with extra powdered sugar, cut into squares, and serve with optional toppings such as whipped cream, caramel drizzle, or toasted pecans to enhance the flavor and presentation.
Notes
- Use pumpkin puree, not pumpkin pie filling, to control the sweetness and spice levels.
- Do not overbake the cake; the center should remain slightly gooey for the signature texture.
- Let the cake cool completely before slicing to prevent it from falling apart.
- Optional garnishes like whipped cream, caramel drizzle, or toasted pecans add texture and flavor contrast.
- This cake can be made a day ahead and stored in the refrigerator for convenience.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: Pumpkin spice cake, gooey pumpkin cake, cream cheese pumpkin dessert, fall dessert, autumn cake
