Pumpkin Spice Gooey Cake Recipe
This Pumpkin Spice Gooey Cake combines a moist yellow cake base with a creamy pumpkin cream cheese filling, all topped with a smooth spiced frosting. Perfectly spiced with cinnamon, nutmeg, and cloves, this dessert is a delightful treat for autumnal celebrations and 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
- Diet: Vegetarian
Ingredients
Scale
Cake Base
- 1 box yellow cake mix
- 1 large egg
- 1/2 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
- 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
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
- Preheat the Oven: Set your oven to 350°F (175°C) to prepare for baking the cake, ensuring it reaches the perfect temperature before placing the batter inside.
- Prepare the Cake Base: Combine the yellow cake mix, one large egg, 1/2 cup melted unsalted butter, 1 cup pumpkin puree, and 1 teaspoon vanilla extract in a mixing bowl. Stir well until fully incorporated. Press this mixture evenly into a greased baking pan to form the base layer of your cake.
- Make the Filling: In a separate bowl, beat together 8 ounces of softened cream cheese, 2 large eggs, 1 teaspoon vanilla extract, 1/2 cup pumpkin puree, 1/2 cup melted unsalted butter, ground cinnamon, nutmeg, cloves, and 4 cups powdered sugar. Mix until the filling is smooth and creamy without any lumps. Pour this mixture carefully over the cake base layer in the pan.
- Bake the Cake: Place the pan in the preheated oven and bake for 40 to 45 minutes. The cake should be set but still gooey inside; a toothpick inserted near the center should come out with moist crumbs but not wet batter. Remove from the oven and allow to cool completely.
- Prepare the Frosting: While the cake cools, prepare the frosting by mixing 8 ounces softened cream cheese, 1/4 cup softened unsalted butter, 1/4 cup packed brown sugar, 2 cups powdered sugar, and 1 teaspoon vanilla extract until creamy and smooth.
- Frost the Cake: Once the cake has cooled to room temperature, spread the cream cheese frosting evenly over the top. Slice and serve this rich, gooey pumpkin spice delight.
Notes
- For best results, use room temperature cream cheese and butter for the filling and frosting to ensure smooth mixing.
- You can adjust the baking time slightly depending on your oven; check early to avoid overbaking.
- Make sure to cool the cake completely before frosting to prevent the frosting from melting.
- Optional: Sprinkle a pinch of cinnamon or nutmeg on top of the frosting for extra spice and presentation.
- Store leftovers covered in the refrigerator for up to 5 days.
Keywords: pumpkin spice cake, gooey cake, pumpkin dessert, cream cheese filling, fall dessert, holiday cake
Find it online: https://cookwithruby.com/pumpkin-spice-gooey-cake-recipe/
