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Pumpkin Spice Gooey Cake with Cream Cheese Frosting

A delightful dessert that combines pumpkin with warm spices, topped with creamy frosting, perfect for fall celebrations.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 12 slices
Course: Dessert, Snack
Cuisine: American, Fall
Calories: 350
Ingredients Method Notes

Ingredients
  

For the cake base
  • 1 box yellow cake mix Use any brand you prefer.
  • 1 large egg For moisture and binding.
  • 1/2 cup unsalted butter, melted Ensure it is melted before mixing.
For the pumpkin spice filling
  • 1 cup pumpkin puree Canned or fresh, well-cooked.
  • 2 large eggs For richness.
  • 1 tsp vanilla extract For added flavor.
  • 8 oz cream cheese, softened Make sure it is softened for easy mixing.
  • 1/2 tsp ground nutmeg Spice for the filling.
  • 1/4 tsp ground cloves Adds warmth to the flavor.
  • 1 tsp ground cinnamon Essential spice for pumpkin flavor.
For the cream cheese frosting
  • 8 oz cream cheese, softened Make sure it's soft for easy blending.
  • 1/4 cup unsalted butter, softened Should be at room temperature.
  • 1/4 cup brown sugar, packed Adds caramel flavor.
  • 2 cups powdered sugar Adjust for sweetness.
  • 1 tsp vanilla extract To flavor the frosting.

Method
 

Prepare the Cake Base
  1. In a bowl, mix together the yellow cake mix, 1 large egg, and 1/2 cup melted butter until well combined. Spread this mixture evenly into a greased 9x13 inch baking pan.
Make the Pumpkin Spice Gooey Filling
  1. In another bowl, combine 1 cup of pumpkin puree, 2 large eggs, 1 tsp vanilla extract, and softened cream cheese. Mix until smooth. Add the cinnamon, nutmeg, and cloves, stirring well.
Bake the Cake
  1. Pour the pumpkin spice filling over the cake base. Bake at 350°F (175°C) for about 40-45 minutes, or until the edges are set, but the center remains slightly jiggly.
Make the Brown Sugar Cream Cheese Frosting
  1. In a bowl, beat together 8 oz cream cheese, 1/4 cup softened unsalted butter, and 1/4 cup brown sugar. Gradually mix in 2 cups powdered sugar and 1 tsp vanilla extract until creamy.
Frost the Cake
  1. Allow the cake to cool completely before spreading the frosting on top. Serve on a festive platter.

Notes

Store in an airtight container in the refrigerator for up to one week, or freeze for later use. For added flavor, toast the spices briefly before adding them to the filling. For a thicker frosting, add more powdered sugar as desired.