Description
This Pumpkin Spice Gooey Cake with Brown Sugar Cream Cheese Frosting is a moist, flavorful dessert perfect for fall. Featuring a pumpkin-infused yellow cake base and a rich, gooey cream cheese filling spiced with cinnamon, nutmeg, and cloves, it’s topped off with a creamy brown sugar cream cheese frosting for an irresistibly sweet finish. Ideal for holiday gatherings or cozy nights in, this cake serves 12 and promises a delightful combination of warm spices and creamy textures.
Ingredients
Scale
Cake Base
- 1 box yellow cake mix
- 1 large egg
- ½ cup unsalted butter, melted
- 1 cup pumpkin puree
- 1 tsp vanilla extract
Filling
- 8 oz cream cheese, softened
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup pumpkin puree
- ½ cup unsalted butter, melted
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- 4 cups powdered sugar
Brown Sugar Cream Cheese Frosting
- 8 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- ¼ cup brown sugar, packed
- 2 cups powdered sugar
Instructions
- Prepare the Cake Base: Preheat the oven to 350°F (175°C). Grease or line a 9×13-inch baking dish to prevent sticking. In a large mixing bowl, combine the yellow cake mix, 1 egg, melted butter, 1 cup pumpkin puree, and 1 teaspoon vanilla extract. Mix thoroughly until the batter is smooth and evenly blended. Pour and spread the batter evenly into the prepared baking dish.
- Make the Filling: In a separate bowl, beat 8 ounces of softened cream cheese until fluffy. Add 2 eggs, 1 teaspoon vanilla extract, ½ cup pumpkin puree, ½ cup melted butter, 1 teaspoon ground cinnamon, ½ teaspoon ground nutmeg, and ¼ teaspoon ground cloves. Mix until smooth. Gradually incorporate 4 cups of powdered sugar until fully combined and the mixture has a creamy, thick consistency. Pour this filling evenly over the cake base in the baking dish.
- Bake the Cake: Place the baking dish in the preheated oven and bake for 40 to 50 minutes. The edges should be set while the center remains slightly gooey for the perfect gooey texture. Once done, remove the cake from the oven and allow it to cool completely in the dish to ensure the filling sets properly.
- Prepare the Frosting: Using a mixer, beat 8 ounces of softened cream cheese, ¼ cup softened butter, and ¼ cup packed brown sugar together until creamy and smooth. Gradually add 2 cups powdered sugar and continue mixing until the frosting has a smooth and spreadable consistency.
- Frost and Serve: Once the cake has completely cooled, spread the brown sugar cream cheese frosting evenly over the top. Slice the cake into 12 servings and enjoy the rich, gooey layers with spiced cream cheese and luscious frosting.
Notes
- Ensure the cake is completely cooled before frosting to prevent the frosting from melting.
- For an extra pumpkin flavor, sprinkle a little extra cinnamon or nutmeg on top after frosting.
- This cake keeps well in the refrigerator for up to 4 days; bring to room temperature before serving.
- You can substitute pumpkin pie spice for the combination of cinnamon, nutmeg, and cloves if preferred.
- To soften cream cheese quickly, leave it at room temperature for about 30 minutes or microwave in short bursts.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
