Introduction

This Pumpkin Spice Gooey Cake with Cream Cheese Frosting is a delightful treat that combines moist pumpkin-flavored cake with a rich, gooey spiced filling and a luscious frosting. Perfect for cozy autumn gatherings or anytime you crave a comforting dessert with warm seasonal flavors.

A close-up image of a square slice of layered dessert on a white plate, sitting on a white marbled surface. The dessert has four distinct layers: at the bottom, a crumbly golden-brown crust; above that, a smooth, light creamy layer; the third layer is a thick, chunky caramel-colored filling; and on top, a generous thick layer of light beige whipped cream with textured swirls, sprinkled with cocoa powder. The background is softly blurred to keep focus on the dessert. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 box yellow cake mix
1 large egg
1/2 cup unsalted butter, melted
1 cup pumpkin puree
1 tsp vanilla extract
8 oz cream cheese, softened (for filling)
2 large eggs (for filling)
1/2 cup pumpkin puree (for filling)
1/2 cup unsalted butter, melted (for filling)
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
4 cups powdered sugar (for filling)
8 oz cream cheese, softened (for frosting)
1/4 cup unsalted butter, softened (for frosting)
1/4 cup brown sugar, packed
2 cups powdered sugar (for frosting)
1 tsp vanilla extract (for frosting)

Instructions

Step 1: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish and set aside.
Step 2: In a large bowl, combine the yellow cake mix, 1 large egg, melted butter, 1 cup pumpkin puree, and 1 tsp vanilla extract. Stir until well blended.
Step 3: Spread the cake batter evenly into the prepared baking dish.
Step 4: For the pumpkin spice gooey filling, beat together the softened cream cheese and eggs until smooth. Add 1 tsp vanilla extract, 1/2 cup pumpkin puree, melted butter, ground cinnamon, nutmeg, and cloves. Mix well.
Step 5: Gradually add powdered sugar to the cream cheese mixture, stirring until fully incorporated and smooth.
Step 6: Pour the filling evenly over the cake batter in the baking dish, spreading gently to cover.
Step 7: Bake in the preheated oven for 45-50 minutes, or until the top is set and lightly golden. Remove from oven and let cool completely.
Step 8: To make the brown sugar cream cheese frosting, beat together the softened cream cheese, softened butter, and brown sugar until creamy. Gradually add powdered sugar and vanilla extract, mixing until smooth and spreadable.
Step 9: Spread the frosting evenly over the cooled cake. Slice and serve.

Tips & Variations

Use dairy-free butter and cream cheese to make the frosting vegan-friendly.
Substitute a gluten-free cake mix if you need a gluten-free version.
For added texture, sprinkle chopped pecans or walnuts on top after frosting.
If you prefer a less sweet filling, reduce the powdered sugar slightly.

Storage

Store the cake covered in the refrigerator for up to 4 days. Bring to room temperature before serving for best flavor. Leftovers can be wrapped tightly and frozen for up to 2 months; thaw overnight in the refrigerator and add fresh frosting if desired.

How to Serve

The image shows a square slice of cake with four layers on a white plate, placed on a white marbled surface. The bottom layer is a coarse, golden-brown crumb crust. Above it is a thick creamy light beige layer with a smooth texture. The next layer is a chunky, caramel-colored filling. The top layer is a fluffy, whipped cream-like topping with swirled ridges, dusted evenly with a light sprinkling of cocoa powder. The cake is well-lit with a warm, soft background blur. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, you can prepare the cake and frosting in advance. Bake and frost the cake, then store it in the refrigerator until ready to serve. This makes it a convenient option for parties or holidays.

What type of pumpkin puree should I use?

Use plain canned pumpkin puree, not pumpkin pie filling, to control the sweetness and spices in the cake. If using fresh pumpkin, cook and puree it until smooth before measuring.

Pumpkin Spice Gooey Cake with Cream Cheese Frosting Recipe

Print Recipe

★★★★★

4.7 from 64 reviews

This Pumpkin Spice Gooey Cake with Cream Cheese Frosting is a decadent dessert combining a moist yellow cake base with a rich, spiced pumpkin and cream cheese filling, topped with a luscious brown sugar cream cheese frosting. The gooey pumpkin filling infused with warm spices pairs perfectly with the fluffy cake and creamy frosting, making it an irresistible treat for fall or holiday gatherings.

Author: Stella
Prep Time: 20 minutes
Cook Time: 45 minutes
Total Time: 1 hour 5 minutes
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

For the Cake Base:

1 box yellow cake mix
1 large egg
1/2 cup unsalted butter, melted
1 cup pumpkin puree
1 tsp vanilla extract

For the Pumpkin Spice Gooey Filling:

8 oz cream cheese, softened
2 large eggs
1 tsp vanilla extract
1/2 cup pumpkin puree
1/2 cup unsalted butter, melted
1 tsp ground cinnamon
1/2 tsp ground nutmeg
1/4 tsp ground cloves
4 cups powdered sugar

For the Brown Sugar Cream Cheese Frosting:

8 oz cream cheese, softened
1/4 cup unsalted butter, softened
1/4 cup brown sugar, packed
2 cups powdered sugar
1 tsp vanilla extract

Instructions

Prepare the Cake Base: Preheat your oven according to the cake mix instructions. In a large bowl, combine the yellow cake mix, 1 egg, melted butter, pumpkin puree, and vanilla extract. Mix thoroughly until the batter is smooth and uniform.
Make the Pumpkin Spice Gooey Filling: In a separate bowl, beat together the softened cream cheese and melted butter until creamy. Add eggs, vanilla extract, pumpkin puree, ground cinnamon, nutmeg, and cloves, mixing well to combine. Gradually add powdered sugar and beat until the filling is smooth and thick.
Assemble and Bake: Pour half of the cake batter into a greased baking pan, spreading evenly. Spoon the pumpkin spice gooey filling over the batter layer, then carefully spread the remaining cake batter on top. Bake in the preheated oven for about 40-45 minutes or until a toothpick inserted into the cake layer (not the filling) comes out clean. Allow the cake to cool completely.
Prepare the Frosting: In a bowl, beat softened cream cheese and unsalted butter until creamy and smooth. Add brown sugar and continue beating until combined. Gradually add powdered sugar and vanilla extract, mixing until fluffy and spreadable.
Frost the Cake: Once the cake has cooled completely, spread the brown sugar cream cheese frosting evenly over the top. Slice and serve.

Notes

For a vegan version, substitute dairy-free butter and cream cheese alternatives in both the filling and frosting.
Use a gluten-free yellow cake mix to make this recipe gluten-free.
Ensure the cream cheese and butter are softened for smooth mixing.
The cake should be cooled completely before frosting to prevent melting.
Store leftovers in the refrigerator covered; best consumed within 3-4 days.

Keywords: Pumpkin Spice Cake, Cream Cheese Frosting, Gooey Cake, Fall Dessert, Pumpkin Dessert, Spiced Cake