Go Back
Deliciously gooey Pumpkin Spice Cake topped with cream and spices.

Pumpkin Spice Gooey Cake

A warm and comforting dessert that perfectly embodies the flavors of fall with its gooey texture and rich pumpkin spice aroma.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 12 slices
Course: Baking, Dessert
Cuisine: American, Fall
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Cake Base
  • 1 box yellow cake mix any high-quality brand
  • 1/2 cup unsalted butter, melted substitute with margarine if needed
  • 1 large egg
  • 1 cup canned pumpkin puree ensure it’s pure puree, not pie filling
For the Gooey Layer
  • 1 package cream cheese, softened can substitute with vegan cream cheese
  • 2 large eggs
  • 1 teaspoon vanilla extract for depth of flavor
  • 2 cups powdered sugar sifted for a smoother texture
  • 1 teaspoon pumpkin pie spice or a blend of cinnamon, nutmeg, and ginger

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with nonstick spray or butter for easy removal.
  2. In a large bowl, combine the yellow cake mix, melted butter, and one egg. Mix until all ingredients are just combined and form a thick batter.
  3. Stir in the 1 cup of pumpkin puree until well incorporated. The batter will be thick and slightly sticky.
  4. Press the cake batter evenly into the bottom of the greased baking dish.
Gooey Layer Preparation
  1. In another bowl, beat the softened cream cheese until smooth. Gradually add the remaining 2 eggs and 1 teaspoon vanilla extract, mixing well.
  2. Gradually add the powdered sugar and pumpkin pie spice, mixing until creamy and well combined.
  3. Pour the cream cheese mixture over the cake base, spreading it evenly.
Baking
  1. Bake in the preheated oven for about 30-35 minutes, or until the top is set but still slightly jiggly in the center.
  2. Allow the cake to cool in the dish for at least 15 minutes before slicing into squares.
  3. Serve warm or at room temperature.

Notes

For an extra touch, serve with whipped cream or a scoop of vanilla ice cream. Store leftovers in an airtight container in the fridge for up to 5 days.