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Pumpkin Spice Gooey Cake

Celebrate fall with this incredibly easy, fast, and irresistible Pumpkin Spice Gooey Cake. Featuring a moist cake base and a melt-in-your-mouth pumpkin cream cheese filling, it's a sweet, spicy, and gooey treat perfect for any autumn occasion.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Course: Baking, Dessert
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Cake Base
  • 15.25 oz yellow cake mix 1 box, any brand
  • 1 large egg
  • 1/2 cup unsalted butter melted
For the Pumpkin Filling
  • 1 package cream cheese 8 oz / 225 g, softened
  • 1 can pumpkin puree 15 oz / 425 g, NOT pumpkin pie filling
  • 3 large eggs
  • 1/2 cup unsalted butter melted
  • 1 tsp vanilla extract
  • 1 tsp ground cinnamon
  • 1/2 tsp ground nutmeg
  • 1/2 tsp ground ginger
  • 1/2 tsp ground cloves Or, for ultimate ease, just use 1 tbsp pumpkin pie spice in place of cinnamon, nutmeg, ginger, and cloves
  • 16 oz powdered sugar
Optional Garnish Goodies
  • Whipped cream for serving
  • Extra powdered sugar for dusting
  • Caramel drizzle for serving
  • Toasted pecans for serving

Equipment

  • 9x13-inch baking pan
  • medium bowl
  • Large Mixing Bowl
  • Spatula
  • Wire rack
  • Electric Mixer (or Whisk)

Method
 

  1. Step 1: Prepare the Cake Base: Preheat your oven to 350°F (175°C). Lightly grease a 9x13-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.
  2. 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.
  3. 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.
  4. 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.

Notes

Substitutions & Additions: Use 1 tbsp pumpkin pie spice instead of individual spices. Fold in ½ cup chopped pecans or walnuts into the pumpkin filling for crunch. Stir ½ cup mini chocolate chips into either the base or filling for a pumpkin chocolate chip twist. For a cream cheese frosting twist, spread a simple cream cheese frosting on top once the cake is cool. 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: Ensure cream cheese is softened for a smooth filling (take it out an hour before or microwave briefly). Don't overmix the base to avoid a tougher crust. Avoid overbaking; the center should still be a bit soft when you pull it out for that signature "gooey" magic. Cool completely before cutting for proper setting and clean slices. Always use plain pumpkin puree, not pumpkin pie filling.
Storage: Store covered tightly at room temperature for up to 2 days. For longer storage, refrigerate in an airtight container for up to 5 days; bring to room temperature for about 15-20 minutes before serving for the best texture. Individual slices can be frozen for 1-2 months wrapped tightly; thaw in the refrigerator overnight or at room temperature.