Pumpkin Spice Gooey Cake (Print Version)
Soft pumpkin cake layered with creamy spiced filling, finished with sweet garnishes for a cozy autumn treat.
# 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 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, for dusting
16 -
Caramel sauce
17 -
Toasted pecans
# Steps:
01 -
Preheat oven to 350°F. Lightly grease a 9×13-inch baking pan. In a medium bowl, mix yellow cake mix, melted butter, and one egg until a thick dough forms. Press the dough evenly into the bottom of the prepared pan.
02 -
In a large bowl, beat softened cream cheese until smooth. Add pumpkin puree, eggs, melted butter, and vanilla extract, then mix until fully combined. Blend in cinnamon, nutmeg, ginger, and cloves. Gradually mix in powdered sugar until the filling is smooth and slightly fluffy.
03 -
Spread the pumpkin filling evenly over the cake base. Bake for 45–50 minutes, or until the edges are set but the center remains slightly gooey. Remove from the oven and allow to cool completely in the pan.
04 -
Dust with powdered sugar, cut into squares, and top with whipped cream, caramel drizzle, or toasted pecans as desired.
# Notes:
01 -
Ensure cream cheese is fully softened for a smooth, lump-free filling.
02 -
The cake is designed to remain gooey in the center, so do not overbake.
03 -
Allow the cake to cool entirely for the cleanest slices.