There’s just something magical about autumn, isn’t there? The crisp air, the vibrant leaves, and that unmistakable scent of pumpkin spice filling the kitchen. For me, that smell instantly takes me back to cozy afternoons, warm blankets, and sharing delicious treats with loved ones. And if you’re anything like me, you’re always on the hunt for that next perfect fall dessert that tastes like a warm hug and is surprisingly easy to whip up. Well, my friend, you’ve found it! This Pumpkin Spice Gooey Cake isn’t just a dessert; it’s a celebration of all things fall, packed with incredible flavor and that melt-in-your-mouth texture that makes everyone ask for seconds. Seriously, this cake is so easy, so quick, and so utterly memorable, it’s going to become a staple in your autumn baking routine.
Why You’ll Love Pumpkin Spice Gooey Cake
- Fast: Get that delightful fall flavor in a snap!
- Easy: No complicated steps or fancy techniques here.
- Giftable: Perfect for sharing with neighbors, friends, or bringing to a potluck.
- Crowd-pleasing: Everyone from kids to adults will adore this sweet, spicy, and gooey treat.
Ingredients
Gathering your ingredients for this Pumpkin Spice Gooey Cake is part of the fun! Here’s what you’ll need to create this fall masterpiece:
- 1 box yellow cake mix (15.25 oz / 432 g): This is our secret shortcut to a perfectly moist and sturdy base. Any brand will do!
- 1 large egg (for the base): Just one egg helps bind that cake mix into a lovely dough.
- ½ cup (115 g) unsalted butter, melted (for the base): Butter makes everything better, right? It adds richness to our cake base.
- 1 (8 oz / 225 g) package cream cheese, softened: Make sure it’s nice and soft, otherwise, you’ll have lumps! If you’re feeling extra ambitious, you could even try making your own easy homemade cream cheese.
- 1 (15 oz / 425 g) can pumpkin puree (not pumpkin pie filling): This is key! We want pure pumpkin, not the pre-spiced stuff, so we can control our flavors.
- 3 large eggs (for the filling): These help set our gooey pumpkin layer just right.
- ½ cup (115 g) unsalted butter, melted (for the filling): More butter, more goodness!
- 1 tsp vanilla extract: A dash of vanilla enhances all those wonderful pumpkin spice notes.
- 1 tsp ground cinnamon: The star of the pumpkin spice show!
- ½ tsp ground nutmeg: Adds a warm, woody depth.
- ½ tsp ground ginger: A little zing to brighten things up.
- ½ tsp ground cloves: Provides that classic, intense spice aroma. (Or, for ultimate ease, just use 1 tbsp pumpkin pie spice in place of the cinnamon, nutmeg, ginger, and cloves!)
- 16 oz (450 g) powdered sugar: This is what gives our gooey layer its incredible, smooth sweetness and signature texture.
Optional Garnish Goodies:
- Whipped cream
- Extra powdered sugar
- Caramel drizzle
- Toasted pecans
How to Make Pumpkin Spice Gooey Cake
Let’s get baking! You’ll be surprised how quickly this comes together, leaving you more time to enjoy that delicious autumn aroma.
1. Prepare the Cake Base:
First things first, preheat your oven to 350°F (175°C). While that’s warming up, grab a 9×13-inch baking pan and give it a light grease. You want to make sure your delicious cake doesn’t stick! In a medium bowl, you’ll combine your yellow cake mix, that half-cup of melted butter, and one large egg. Mix it all together until it forms a thick, lovely dough. Don’t worry if it seems a bit stiff; that’s exactly what we’re going for! Now, press that dough evenly into the bottom of your prepared baking pan. This forms the perfect foundation for our gooey filling.
2. Make the Pumpkin Filling:
Time for the star of the show! In a large mixing bowl, take your softened cream cheese and beat it until it’s wonderfully smooth. No one likes lumpy filling! Next, add in your pumpkin puree, the three remaining eggs, the other half-cup of melted butter, and the vanilla extract. Mix it until everything is well combined and beautifully creamy. Now for the spice! Add your cinnamon, nutmeg, ginger, and cloves (or if you took my advice for ultimate ease, your single tablespoon of pumpkin pie spice). Give it another good mix. Finally, gradually beat in the powdered sugar until your filling is smooth and just slightly fluffy. It’s going to smell absolutely heavenly at this point!
3. Assemble and Bake:
Now for the grand assembly! Carefully pour your glorious pumpkin mixture over the prepared cake base in the baking pan. Use a spatula to spread it out evenly from edge to edge. Pop it into your preheated oven and bake for about 45-50 minutes. The key here is for the edges to be set, but the center should still have a little jiggle – that’s the “gooey” magic we’re after! Every oven is a little different, so keep an eye on it. Once it’s ready, pull it out and let it cool completely on a wire rack. Trust me, waiting is the hardest part, but it allows the cake to set up perfectly.
4. Serve:
Once your Pumpkin Spice Gooey Cake is fully cooled, it’s time to enjoy! I love to dust mine with a generous sprinkle of powdered sugar for that classic bakery look. Slice it into squares, and serve it up. For an extra special touch, you can add a dollop of whipped cream, a drizzle of warm caramel, or even a sprinkle of toasted pecans. It’s truly a delight! If you love baking perfect bar cookies and other easy treats, this one will fit right into your repertoire.
Substitutions & Additions
This recipe is super forgiving, so feel free to get creative and make it your own!
- Spice It Up: If you don’t have all the individual spices, a single tablespoon of good quality pumpkin pie spice is a perfect stand-in.
- Crunch Factor: Fold in ½ cup of chopped pecans or walnuts into the pumpkin filling for a delightful textural contrast.
- Chocolate Lover’s Dream: Stir ½ cup of mini chocolate chips into either the cake base or the pumpkin filling for a pumpkin chocolate chip twist.
- Cream Cheese Frosting Twist: Instead of just powdered sugar, whip up a simple cream cheese frosting and spread it on top once the cake is cool.
- Less Sweet? You can slightly reduce the powdered sugar in the filling if you prefer a less sweet dessert, but remember, that sugar is key to the “gooey” texture!
Tips for Success
Even though this cake is incredibly easy, a few little pointers can make it absolutely perfect every time!
- Soften That Cream Cheese: This is crucial for a smooth filling! Take your cream cheese out of the fridge at least an hour before you start baking. If you’re short on time, you can microwave it in 10-15 second intervals, stirring in between, until soft.
- Don’t Overmix the Base: Once the cake mix, butter, and egg are combined, stop mixing. Overmixing can lead to a tougher crust.
- Avoid Overbaking: Remember, “gooey” is in the name! The center should still be a bit soft when you pull it out of the oven. It will firm up as it cools. Overbaking will make it less gooey and more cake-like.
- Cool Completely: Resist the urge to cut into it warm! Letting it cool entirely allows the gooey layer to set properly, giving you clean slices and that perfect texture.
- Pumpkin Pie Filling vs. Puree: Always use pumpkin puree, not pumpkin pie filling. The latter already contains spices and sugar, which will throw off the flavor balance of this recipe.
How to Store Pumpkin Spice Gooey Cake
This cake keeps beautifully, though I doubt it will last long!
- Countertop: While many desserts with cream cheese are best refrigerated, this gooey cake holds up well at room temperature for up to 2 days, especially if covered tightly.
- Refrigerator: For longer storage, or if your kitchen is particularly warm, store any leftovers in an airtight container in the refrigerator for up to 5 days. Just bring slices to room temperature for about 15-20 minutes before serving for the best texture.
- Freezer: You can even freeze individual slices! Wrap them tightly in plastic wrap, then place them in a freezer-safe bag or container for up to 1-2 months. Thaw in the refrigerator overnight or at room temperature.
FAQs
Here are some common questions you might have about this delightful cake:
Q: Can I use a different flavor cake mix for the base?
A: Absolutely! While yellow cake mix provides a classic, neutral base, a spice cake mix or even a white cake mix would work wonderfully. A chocolate cake mix would also be an interesting twist!
Q: My cake cracked on top, what happened?
A: A slight crack is totally normal with gooey cakes! It usually happens as the top sets and cools. It doesn’t affect the taste or texture at all, and a dusting of powdered sugar will hide it perfectly.
Q: Can I make this ahead of time for a party?
A: Yes! This Pumpkin Spice Gooey Cake is an excellent make-ahead dessert. Bake it a day or two in advance and store it covered in the refrigerator. It often tastes even better the next day as the flavors meld!
Q: What’s the difference between pumpkin puree and pumpkin pie filling?
A: Pumpkin puree is just cooked and mashed pumpkin. Pumpkin pie filling, on the other hand, already has sugar and spices added to it. For this recipe, you want plain pumpkin puree so you can control the spices and sweetness yourself. You can find more pumpkin spice treats on the blog!
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Pumpkin Spice Gooey Cake
Ingredients
Equipment
Method
- Step 1: Prepare the Cake Base: Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking pan. In a medium bowl, combine the yellow cake mix, ½ cup melted butter, and one large egg. Mix until a thick dough forms. Press the dough evenly into the bottom of the prepared baking pan.
- Step 2: Make the Pumpkin Filling: In a large mixing bowl, beat the softened cream cheese until smooth. Add the pumpkin puree, three large eggs, the other ½ cup melted butter, and vanilla extract; mix until well combined and creamy. Stir in the cinnamon, nutmeg, ginger, and cloves (or 1 tbsp pumpkin pie spice). Gradually beat in the powdered sugar until the filling is smooth and slightly fluffy.
- Step 3: Assemble and Bake: Carefully pour the pumpkin mixture over the cake base in the baking pan, spreading it evenly. Bake for about 45-50 minutes, or until the edges are set but the center still has a slight jiggle. Remove from oven and let cool completely on a wire rack.
- Step 4: Serve: Once completely cooled, dust with a generous sprinkle of powdered sugar. Slice into squares and serve. For an extra special touch, garnish with whipped cream, caramel drizzle, or toasted pecans.