Pumpkin Spice Gooey Cake with Cream Cheese Frosting Recipe
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.
- 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
