Pumpkin Spice Gooey Cake

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Oh, the smell of pumpkin spice in the air—that’s my signal that fall has truly arrived! Nothing says “cozy season” quite like pulling this Pumpkin Spice Gooey Cake out of the oven. Picture this: a rich, buttery cake base topped with a luscious pumpkin spice filling that’s just barely set, so every forkful oozes with warmth and spice. And let’s not forget that dreamy cream cheese frosting swirled on top—it’s the perfect tangy contrast to all that sweetness.

I first made this cake years ago for my sister’s Halloween party, and now it’s our family’s must-have dessert from September straight through Thanksgiving. My nieces literally hover by the oven, begging for “just one taste” while it cools. Trust me, once you try this cake, you’ll understand why it disappears faster than the autumn leaves!

Why You’ll Love This Pumpkin Spice Gooey Cake

Listen, I know we all claim to have “the best” pumpkin recipes, but this cake? It’s in a league of its own. Here’s why you’ll be obsessed:

• Effortless magic: Boxed cake mix keeps it simple, but the gooey pumpkin layer makes it taste totally homemade (our little secret!)
• Autumn in every bite: That warm cinnamon-nutmeg-clove combo will fill your kitchen with instant fall vibes
• Cream cheese dream: The frosting is so fluffy, you’ll want to eat it by the spoonful (no judgment if you do)
• Party hero: I’ve never brought leftovers home—people literally scrape the pan clean

Seriously, this cake is like wearing your favorite sweater—comforting, cozy, and impossible to resist.

Pumpkin Spice Gooey Cake Ingredients

Gather your ingredients – this is where the magic starts! I like to separate everything into three little stations on my counter: the cake base, the glorious pumpkin filling, and that swoon-worthy frosting. Trust me, it makes the whole process feel like a fun baking adventure rather than a chore.

For the cake base:

• 1 box yellow cake mix (the simplest kind – no pudding in the mix!)
• 1 large egg (room temperature blends so much easier)
• 1/2 cup unsalted butter, melted (and slightly cooled – hot butter cooks the egg!)

For that dreamy pumpkin filling:

• 1 cup pumpkin puree (not pie filling – we want pure pumpkin here)
• 1 teaspoon vanilla extract (the good stuff makes all the difference)
• 8 oz cream cheese, softened (leave it out for at least an hour)
• 2 large eggs (room temp again – I can’t stress this enough)
• 1/2 cup pumpkin puree (yes, more pumpkin! We’re doubling down on flavor)
• 1/2 cup unsalted butter, melted (let it cool a bit before mixing)
• 1 teaspoon ground cinnamon (the heart of pumpkin spice)
• 1/2 teaspoon ground nutmeg (freshly grated if you’re feeling fancy)
• 1/4 teaspoon ground cloves (just enough to whisper “hello” in every bite)
• 4 cups powdered sugar (sift it if you hate lumps as much as I do)

For the cream cheese frosting that’ll make you weak in the knees:

• 8 oz cream cheese, softened (yes, more cream cheese – we’re not messing around)
• 1/4 cup unsalted butter, softened (see a pattern here with the butter?)
• 1/4 cup brown sugar, packed (for that caramel-y depth)
• 2 cups powdered sugar (sifted if you’re a perfectionist like me)
• 1 teaspoon vanilla extract (the real stuff, please and thank you)

Pro tip from my many kitchen experiments: measure everything before you start mixing. There’s nothing worse than realizing mid-recipe that you’re out of vanilla! (Okay, maybe burnt cookies are worse, but you get the idea.)

Equipment You’ll Need

Now, let’s talk tools – nothing fancy here, just the basics that make this pumpkin spice gooey cake come together like a dream. You’ll need:

• A trusty 9×13-inch baking pan (my well-loved metal one works perfectly)
• Mixing bowls (two medium ones and one large – don’t skimp on size!)
• A hand mixer (or stand mixer if you’re feeling extra fancy)
• A sturdy spatula (for scraping every last bit of that delicious batter)
• Measuring cups and spoons (because eyeballing powdered sugar never ends well)

That’s it! No special gadgets – just simple tools that let the flavors shine.

How to Make Pumpkin Spice Gooey Cake

Okay, let’s get baking! This pumpkin spice gooey cake comes together in four simple steps – but oh, the magic that happens when they all come together! Just follow these instructions, and you’ll have everyone thinking you slaved away for hours.

Step 1: Prepare the Cake Base

First things first – preheat that oven to 350°F (175°C). While it’s warming up, grab your baking pan and give it a good greasing – I like to use butter or non-stick spray, making sure to get all the corners.

Now, let’s make that cake base: In a medium bowl, mix together the yellow cake mix, egg, and melted butter until it forms a thick dough. It might seem dry at first, but keep mixing – it’ll come together! Once combined, press this mixture evenly into the bottom of your prepared pan. I find clean, slightly damp fingers work best for getting it perfectly smooth.

Step 2: Make the Pumpkin Spice Filling

Here’s where the real magic happens! In a large bowl, beat the softened cream cheese until it’s smooth and creamy – no lumps allowed! Then add the eggs one at a time, beating well after each addition.

Now pour in both amounts of pumpkin puree (yes, we’re using it twice!), vanilla extract, melted butter, and all those warm spices. Mix until everything is beautifully combined. Finally, gradually add the powdered sugar while mixing on low speed – unless you want a sugar cloud in your kitchen!

Pour this heavenly mixture over your prepared cake base, smoothing it out gently with a spatula. The layers will look gorgeous already!

Step 3: Bake and Cool

Pop your pan into the preheated oven and bake for 40-45 minutes. You’ll know it’s done when the edges are set but the center still has a slight jiggle – that’s your guarantee of that perfect gooey texture!

Resist the temptation to dig in right away! Let the cake cool completely in the pan on a wire rack – about 2 hours should do it. I know, the waiting is torture, but trust me, frosting a warm cake is a messy disaster waiting to happen.

Step 4: Add the Cream Cheese Frosting

While your cake cools, whip up that dreamy frosting. Beat together the softened cream cheese and butter until light and fluffy. Add the brown sugar and vanilla, mixing until fully incorporated. Gradually beat in the powdered sugar until smooth and spreadable.

Once your cake is completely cool, spread the frosting evenly over the top. If you’re feeling fancy, use the back of a spoon to make pretty swirls. And there you have it – pumpkin spice perfection!

Pro tip: For cleaner slices, dip your knife in hot water and wipe it clean between cuts. But let’s be real – this cake disappears so fast, neat slices rarely matter!

Tips for the Perfect Pumpkin Spice Gooey Cake

After making this cake more times than I can count (okay, maybe I can count – it’s a lot!), I’ve learned a few secrets for pumpkin spice perfection:

• Temperature matters: Room temp cream cheese and butter blend smoother than cold – leave them out for at least an hour
• Watch the clock: Pull it out when the center still jiggles slightly – overbaking kills the gooey magic
• Sift smart: Always sift powdered sugar for the frosting unless you enjoy chasing lumps with a fork
• Patience pays: Let it cool completely before frosting – warm cake makes runny frosting (been there, cleaned that mess!)

Follow these, and you’ll have a cake that’ll make your taste buds sing! If you’re looking for more delicious fall treats, check out our chai spice maple pumpkin bread.

Pumpkin Spice Gooey Cake Variations

Listen, I love the original version, but sometimes you gotta mix it up! Here are my favorite twists:

• Gluten-free magic: Swap in a GF yellow cake mix – no one will know the difference!
• Crunch time: Stir 1/2 cup chopped pecans or walnuts into the pumpkin filling
• Chocolate fix: Sprinkle chocolate chips over the cake base before adding the filling
• Spice lover: Add an extra 1/2 tsp cinnamon and a pinch of ginger for extra warmth

The beauty? You can make it new every time while keeping that gooey pumpkin spice goodness!

Serving and Storing Pumpkin Spice Gooey Cake

Here’s the best part – enjoying every last bite of this glorious cake! I love serving it slightly chilled – that cream cheese frosting gets extra dreamy when it’s cool. But room temperature works too if you just can’t wait (who could blame you?). Either way, cut generous squares and watch those happy pumpkin spice faces light up.

Now, about leftovers – if such a thing exists with this cake! It keeps beautifully in the fridge for up to 5 days. Just cover it tightly with plastic wrap or foil. The flavors actually deepen overnight, making day-two slices even more irresistible.

Quick tip: If your kitchen’s warm, I recommend refrigerating it after a couple hours at room temperature. That frosting is too good to risk melting into a puddle! And honestly? Sneaking a cold slice straight from the fridge at midnight might just be my favorite way to enjoy it. Don’t tell anyone I told you that!

Pumpkin Spice Gooey Cake Nutrition

Okay, let’s be real – we’re not eating this cake for its health benefits! But since you asked (or maybe just felt curious while licking frosting off your fingers), here’s the scoop on nutrition. Remember, these numbers are estimates – your actual slice might vary depending on how generous you are with that frosting!

A single serving (about a 3×3 inch square) comes in around 450 calories. It’s got all the good stuff – butter, cream cheese, sugar – basically everything that makes life worth living in the fall. The pumpkin adds some fiber and vitamin A, so we’ll call that a win!

Important note: These nutritional values are estimates and will vary based on the specific ingredients you use and how big you cut your slices (no judgment here!). If you’re watching specific dietary needs, you might want to tweak ingredients or portion sizes.

Now, if you’ll excuse me, I need to go “quality test” another slice… purely for research purposes, of course!

Pumpkin Spice Gooey Cake FAQs

Can I use fresh pumpkin instead of canned?
Oh, I love the enthusiasm! While fresh pumpkin works, canned puree gives more consistent results (and saves hours of roasting). If you do use fresh, make sure it’s super smooth – any stringiness will mess with that perfect gooey texture. Just promise me you’ll drain excess liquid first!

Why did my cake crack?
Don’t panic – those cracks just mean extra love! Usually it’s from overbaking (remember – jiggly center!) or temperature shock. Let it cool gradually in the oven with the door slightly ajar for the first 15 minutes. My first three cakes looked like earthquake zones – they still tasted amazing!

Can I make this ahead?
Absolutely! Bake it the day before, then frost it when you’re ready to serve. The flavors actually improve overnight. Just cover it well – I’ve lost many a slice to midnight snack attacks (not that I’m complaining).

What if my frosting is too runny?
Been there! Chill the frosting for 20 minutes, then beat it again. Still too loose? Add a touch more powdered sugar (1/4 cup at a time) until it’s spreadable but not stiff. Pro tip: If it’s already on the cake, pop the whole thing in the fridge to set faster!

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