Pumpkin Spice Gooey Cake (Print Version)
Layers of pumpkin, spices, and gooey texture create a soft, flavorful dessert topped with whipped cream or caramel.
# Ingredients:
→ Cake Base
01 -
1 box yellow cake mix (15.25 oz)
02 -
1 large egg
03 -
1/2 cup unsalted butter, melted
→ Pumpkin Gooey Filling
04 -
8 oz cream cheese, softened
05 -
15 oz canned pumpkin puree
06 -
3 large eggs
07 -
1/2 cup unsalted butter, melted
08 -
1 teaspoon vanilla extract
09 -
1 teaspoon ground cinnamon
10 -
1/2 teaspoon ground nutmeg
11 -
1/2 teaspoon ground ginger
12 -
1/2 teaspoon ground cloves
13 -
16 oz powdered sugar
→ Optional Garnish
14 -
Whipped cream
15 -
Powdered sugar
16 -
Caramel drizzle
17 -
Toasted pecans
# Steps:
01 -
Set oven to 350°F. Lightly grease a 9×13-inch baking pan to ensure easy removal.
02 -
In a medium mixing bowl, blend together yellow cake mix, melted butter, and 1 egg until a cohesive dough forms. Press mixture evenly into the prepared pan.
03 -
In a separate large bowl, beat softened cream cheese until smooth. Add pumpkin puree, 3 eggs, melted butter, and vanilla extract; mix until creamy. Fold in cinnamon, nutmeg, ginger, and cloves. Gradually add powdered sugar, beating until mixture is smooth and fluffy.
04 -
Spread pumpkin filling evenly over the cake base. Transfer pan to oven and bake for 45 to 50 minutes, or until edges are set but center remains slightly gooey.
05 -
Remove pan from oven and allow to cool completely. Dust surface with powdered sugar. Slice into squares and garnish with whipped cream, caramel drizzle, or toasted pecans as desired.
# Notes:
01 -
Allow the cake to cool fully before slicing to ensure clean squares and a gooey center.