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Pumpkin Spice Gooey Cake is pure fall comfort in every bite ultra moist and bursting with cozy spices. With just a box of cake mix and a can of pumpkin this dessert comes together so easily yet feels extra decadent. It is perfect for gatherings or a quiet night in when you crave something sweet and spiced.
When I first made this on a rainy October afternoon the house filled with warm cinnamon and pumpkin aromas and the cake disappeared before it even cooled. Now it is one of my go to treats for everything from office potlucks to Thanksgiving tables.
Ingredients
- Yellow cake mix: This quick base offers reliable flavor and moisture. Look for well known brands for predictable results
- Unsalted butter: Essential for the melt in your mouth texture. Choose a good quality butter for best taste
- Eggs: Hold both the base and filling together while adding richness. I like to use large eggs at room temperature
- Cream cheese: Delivers dreamy tang and helps the filling set—soften it fully for the smoothest texture
- Pumpkin puree: The star of the show. Be sure it is pure pumpkin not pie filling. Look for cans with deep orange color
- Vanilla extract: Rounds out the spices for a warm bakery aroma. Use real vanilla for a richer taste
- Ground cinnamon nutmeg ginger cloves: These bring the autumn flavor—sub a ready mixed pumpkin pie spice if you want to keep it simple
- Powdered sugar: Sweetens and thickens the gooey filling. Sift if you want an extra smooth texture
- Whipped cream powdered sugar caramel pecans: These optional toppings make each slice feel bakery special. Toasted pecans add crunch
Instructions
- Make the Cake Base:
- Preheat your oven to 350 degrees Fahrenheit or 175 degrees Celsius. Lightly grease your 9 by 13 inch pan to help the cake release easily. In a medium bowl stir the yellow cake mix melted butter and one egg until it forms a thick dough. Press and spread the dough evenly to line the bottom of the prepared pan creating a smooth even layer that will hold the filling
- Prepare the Pumpkin Filling:
- In a large mixing bowl beat the softened cream cheese with a hand mixer or sturdy whisk until it is absolutely smooth and lump free. Add pumpkin puree eggs melted butter and vanilla extract. Beat until everything is blended and the mixture looks silky and uniform. Sprinkle in cinnamon nutmeg ginger and cloves or your pumpkin pie spice. Gradually add the powdered sugar in batches beating at a low speed so it does not fly everywhere. Mix until the filling is totally smooth and just a bit fluffy
- Assemble and Bake:
- Pour the pumpkin filling over your cake base taking care to reach all the corners. Use a spatula to level the surface so it bakes evenly. Slide the pan into the oven and bake for about 45 to 50 minutes. You want the edges to look set and starting to brown but the very center should jiggle like custard. This is the classic gooey magic. Remove and cool the pan completely on a rack
- Serve:
- Once cooled dust the top lightly with powdered sugar for a snowy effect. Cut into squares and serve with a swirl of whipped cream or caramel drizzle. Toasted pecans add lovely texture if you love a bit of crunch
The first time I tasted this cake still warm from the oven I knew it would be a staple in my kitchen every autumn. The mix of tangy cream cheese with real pumpkin is my favorite bake shop style combo.
Storage Tips
Store leftovers tightly wrapped in the refrigerator for up to five days. I find the flavors deepen and the texture gets even more luscious on day two. Always cover well to keep the cake from drying out.
Ingredient Substitutions
If you cannot find yellow cake mix try a spice cake or even white cake mix instead for a slightly different flavor twist. For a dairy free version use vegan butter and a dairy free cream cheese alternative. If you are out of individual spices use two tablespoons of pumpkin pie spice as a quick swap
Serving Suggestions
This cake is perfect at room temperature or chilled. Top each slice with homemade whipped cream or store bought for extra indulgence. Add chopped toasted pecans or a drizzle of caramel for true bakery style presentation. Sometimes I like to sprinkle a little extra cinnamon on top for drama
Seasonal Adaptations
Use sweet potato puree instead of pumpkin for a wintery variation. Switch the spices to apple pie spice for a lighter autumn note. Add a handful of mini chocolate chips to the filling if you want a subtle twist
Success Stories
I have served this at Friendsgiving and received more recipe requests than ever before. One friend even made it for her holiday cookie exchange and it totally stole the show. No one can resist the tender crust with the molten pumpkin layer.
Freezer Meal Conversion
Bake the cake as directed then let it cool fully. Cut into portions and freeze with parchment between slices. Thaw overnight in the fridge for the perfect make ahead dessert. The gooey layer remains creamy even after freezing
This indulgent cake brings bakery style comfort to your table with barely any effort. Share a slice while it is fresh and watch it become an instant fall favorite.
Recipe FAQs
- → What makes the cake base extra soft?
The cake base combines a yellow cake mix with melted butter and egg, creating a tender, cohesive base that sets perfectly under the gooey pumpkin layer.
- → Can I substitute pumpkin pie spice for the individual spices?
Yes, you can use about 1 tablespoon of pumpkin pie spice to replace the cinnamon, nutmeg, ginger, and cloves for convenience and classic flavor.
- → How do I know when the cake is done baking?
The edges should be set while the center remains slightly gooey. It will firm up as it cools, so avoid overbaking for the best texture.
- → What are the best toppings for serving?
Dust with powdered sugar, and add whipped cream, caramel drizzle, or toasted pecans for extra flavor and crunch.
- → Can I make this dessert ahead of time?
Yes, make a day in advance and refrigerate. Serve chilled or bring to room temperature before adding your favorite toppings.