Go Back
–+ servings
Pumpkin Spice Gooey Cake with Cream Cheese Frosting

Pumpkin Spice Gooey Cake with Cream Cheese Frosting Delights

Pumpkin Spice Gooey Cake with Cream Cheese Frosting is a delightful twist on the classic gooey butter cake.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Cooling Time 30 minutes
Total Time 1 hour 35 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Base
  • 1 box Yellow cake mix Opt for gluten-free mix if needed.
  • 1 large egg Can be replaced with a flax egg for vegan versions.
  • 1/2 cup Unsalted butter, melted Use dairy-free butter as a substitute for vegan.
  • 1.5 cups Pumpkin puree Ensure it's pureed and drained if using fresh.
  • 2 tsp Vanilla extract
For the Cream Cheese Filling
  • 16 oz Cream cheese, softened Use vegan cream cheese for dairy-free options.
  • 1/4 cup Brown sugar, packed Adds depth of flavor.
  • 1 tsp Ground cinnamon Can adjust to preference.
  • 1/2 tsp Ground nutmeg Complements pumpkin flavor.
  • 1/4 tsp Ground cloves Can be omitted for milder taste.
  • 6 cups Powdered sugar Consider reducing for less sweetness.

Equipment

  • 9x13 inch baking dish
  • Mixing bowls
  • Electric mixer

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C). Grease a 9x13-inch baking dish.
  2. In a large bowl, combine yellow cake mix, egg, melted butter, 1 cup pumpkin puree, and 1 tsp vanilla extract. Stir until smooth.
  3. Spread the cake batter evenly across the bottom of the greased baking dish.
  4. In another bowl, beat softened cream cheese until smooth. Incorporate 2 eggs, remaining pumpkin puree, vanilla, melted butter, cinnamon, nutmeg, and cloves. Mix until combined.
  5. Gradually add powdered sugar to the cream cheese mixture, mixing until creamy and well-blended.
  6. Pour the cream cheese filling gently over the cake base, covering it evenly.
  7. Bake the cake for 40 to 45 minutes, until the edges are set and the center remains slightly gooey.
  8. Let the cake cool completely in the pan for about 30 minutes to an hour.
  9. For the frosting, beat together softened cream cheese, butter, and brown sugar until fluffy.
  10. Once cooled, frost the cake with cream cheese frosting and serve with whipped cream.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 45gProtein: 3gFat: 15gSaturated Fat: 8gCholesterol: 50mgSodium: 250mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 2000IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Avoid overmixing the cake base to prevent a dense texture. Bake until the cake is slightly jiggly in the center for ideal gooeyness. Always cool completely before frosting.

Tried this recipe?

Let us know how it was!