Description
This Pumpkin Spice Gooey Cake is a delightful fall dessert that features a rich, spiced pumpkin cream cheese filling layered over a buttery yellow cake crust. Baked until the edges are set and the center remains irresistibly gooey, it’s perfect for seasonal gatherings and cozy treats. Topped with optional whipped cream, caramel sauce, or toasted pecans, this cake captures the essence of pumpkin spice in every bite.
Ingredients
Scale
Crust
- 1 box yellow cake mix (15.25 oz)
- 1 large egg
- 1/2 cup unsalted butter, melted
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) and lightly grease a 9×13-inch baking pan to ensure the cake doesn’t stick.
- Make the Crust. In a medium bowl, combine the yellow cake mix, melted butter, and one egg. Stir until a thick dough forms, then press this dough evenly into the bottom of the prepared pan to create the crust base.
- Prepare the Filling. In a large bowl, beat the softened cream cheese until smooth. Add pumpkin puree, the remaining three eggs, melted butter, and vanilla extract, mixing until the mixture is fully combined.
- Add Spices and Sweetener. Stir in the ground cinnamon, nutmeg, ginger, and cloves. Gradually incorporate the powdered sugar, mixing until the filling is smooth and slightly fluffy.
- Assemble the Cake. Spread the pumpkin filling evenly over the prepared cake crust in the baking pan.
- Bake. Place the pan in the preheated oven and bake for 45 to 50 minutes, or until the edges are set but the center remains slightly gooey for that perfect texture.
- Cool. Remove the cake from the oven and allow it to cool completely in the pan to help it set properly before cutting.
- Serve. Dust the cooled cake with powdered sugar and cut into squares. Optionally, top with whipped cream, a drizzle of caramel sauce, or toasted pecans to add extra flavor and texture.
Notes
- For best results, use full-fat cream cheese and butter to achieve a rich and creamy texture.
- Make sure the cream cheese is softened to avoid lumps in the filling.
- Adjust the spices to your preference for a milder or stronger pumpkin spice flavor.
- Let the cake cool completely to ensure clean slices and proper setting of the filling.
- Store leftovers covered in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
