Description
This Pumpkin Spice Gooey Cake is a rich and decadent dessert perfect for fall or any time you crave a comforting treat. Featuring a spiced pumpkin cream cheese filling on top of a buttery yellow cake crust, it’s delightfully gooey in the center with a beautifully set edge. Enhanced with classic autumn spices and optional toppings like whipped cream, caramel sauce, or toasted pecans, this cake is sure to be a crowd-pleaser for gatherings or cozy nights in.
Ingredients
Scale
Cake Base
- 1 box yellow cake mix (15.25 oz)
- 1 large egg
- 1/2 cup unsalted butter, melted
Pumpkin Filling
- 8 oz cream cheese, softened
- 15 oz pumpkin puree
- 3 large eggs
- 1/2 cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cloves
- 16 oz powdered sugar
Optional Toppings
- Whipped cream
- Powdered sugar, for dusting
- Caramel sauce
- Toasted pecans
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan to prevent sticking and ensure easy removal.
- Make the Cake Base: In a medium bowl, combine the yellow cake mix, melted butter, and one large egg. Mix until a thick dough forms. Evenly press this dough into the bottom of the prepared baking pan, creating your cake crust.
- Prepare Pumpkin Filling: In a large bowl, beat the softened cream cheese until smooth and creamy. Add the pumpkin puree, the remaining three eggs, melted butter, and vanilla extract, and mix well until fully combined.
- Add Spices and Sugar: Stir in the ground cinnamon, nutmeg, ginger, and cloves into the pumpkin mixture. Gradually add the powdered sugar, mixing continuously until the filling is smooth and slightly fluffy in texture.
- Assemble the Cake: Spread the pumpkin filling evenly over the prepared cake base in the baking pan, ensuring a uniform layer.
- Bake: Place the pan in the preheated oven and bake for 45 to 50 minutes. The edges should be set while the center remains slightly gooey; use a toothpick to check—the center should have moist crumbs but not be wet.
- Cool: Remove the cake from the oven and allow it to cool completely in the pan so it sets properly before slicing.
- Serve: Once cooled, dust the top with powdered sugar, slice into squares, and optionally garnish with whipped cream, caramel sauce, or toasted pecans as desired. Enjoy this autumn-inspired treat!
Notes
- Make sure the cream cheese is softened to room temperature for easier mixing and a smoother filling.
- Do not overbake; the center should remain slightly gooey for the best texture.
- You can substitute canned pumpkin puree with fresh pumpkin puree if desired.
- For a gluten-free version, use a gluten-free yellow cake mix.
- Store leftovers covered in the refrigerator for up to 4 days.
- Warm slightly before serving for a melt-in-your-mouth experience.
