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

Scale

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