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Pumpkin Spice Gooey Cake with Cream Cheese Frosting Recipe

Pumpkin Spice Gooey Cake with Cream Cheese Frosting Recipe
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★★★★★

5.3 from 7 reviews

This Pumpkin Spice Gooey Cake with Cream Cheese Frosting is a comforting autumn dessert that features a moist yellow cake base infused with pumpkin puree, topped with a luscious, spiced pumpkin cream cheese filling, and finished with a rich brown sugar cream cheese frosting. The perfect blend of warm spices and creamy textures makes this cake an irresistible treat for fall gatherings or cozy nights in. With options to adapt for vegan or gluten-free diets, it’s both versatile and delicious.

Ingredients

Scale

For the Cake Base:

  • 1 box yellow cake mix
  • 1 large egg
  • 1/2 cup unsalted butter, melted
  • 1 cup pumpkin puree
  • 1 tsp vanilla extract

For the Pumpkin Spice Gooey 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

For the Brown Sugar Cream Cheese 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

  1. Prepare the Cake Base: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish. In a large mixing bowl, combine the yellow cake mix, 1 large egg, melted butter, pumpkin puree, and vanilla extract. Stir until the mixture is smooth and well combined. Press the cake base mixture evenly into the bottom of your prepared baking dish, ensuring an even layer. Pro Tip: To ensure the base remains moist, avoid overmixing. You can use a spatula or your hands to press the dough into the dish.
  2. Make the Pumpkin Spice Gooey Filling: In a separate bowl, beat the softened cream cheese until smooth and fluffy. Add the eggs, vanilla extract, pumpkin puree, melted butter, cinnamon, nutmeg, and cloves to the bowl. Mix until fully combined and the mixture is creamy. Gradually add the powdered sugar, mixing until the filling is smooth and without lumps. Pour this gooey pumpkin spice filling over the cake base and spread evenly. Pro Tip: For an extra touch of spice, feel free to add a dash more cinnamon or nutmeg to suit your taste preferences. Also, make sure to scrape the sides of the bowl when adding the powdered sugar to avoid clumps.
  3. Bake the Cake: Place the cake in the preheated oven and bake for 40-45 minutes. The edges should be set while the center remains slightly gooey—this is key to achieving the perfect texture. Once baked, remove the cake from the oven and let it cool completely in the pan. Pro Tip: Avoid overbaking! The center should jiggle slightly when removed from the oven, ensuring a gooey interior. If you prefer a firmer cake, leave it in for an additional 5 minutes.
  4. Make the Brown Sugar Cream Cheese Frosting: In a large bowl, beat together the softened cream cheese, butter, and brown sugar until light and fluffy. Gradually add the powdered sugar, mixing until smooth and creamy. Stir in the vanilla extract for added flavor. Pro Tip: If you prefer a less sweet frosting, you can reduce the amount of powdered sugar or add a pinch of sea salt to balance the sweetness.
  5. Frost the Cake: Once the cake is completely cool, spread the brown sugar cream cheese frosting generously over the top. Smooth it out evenly, making sure to cover the entire surface of the cake. Pro Tip: For an extra indulgent finish, sprinkle chopped pecans or a dusting of cinnamon over the frosting.

Notes

  • Use room temperature ingredients: Allow your butter, cream cheese, and eggs to come to room temperature for a smoother batter and frosting.
  • Don’t rush the cooling process: Let the cake cool fully before frosting, as this prevents the frosting from melting and becoming runny.
  • Enhance the spice: If you’re a fan of extra spiced desserts, feel free to adjust the cinnamon, nutmeg, or clove levels to suit your preferences.
  • Make ahead: You can prepare the cake base and gooey filling the day before, refrigerating the cake before frosting it the next day for easy preparation.
  • For vegan adaptation: Substitute dairy-free butter and cream cheese, and use a vegan yellow cake mix.
  • For gluten-free adaptation: Use a gluten-free yellow cake mix.

Nutrition

Keywords: pumpkin spice cake, gooey pumpkin cake, cream cheese frosting, fall dessert, pumpkin recipe, spiced cake, easy pumpkin dessert, autumn cake

Find it online: https://hannahdelgado.com/pumpkin-spice-gooey-cake-with-cream-cheese-frosting-recipe/