If autumn had a flavor, it would be this Pumpkin Spice Gooey Cake! Rich, creamy, spiced with all the cozy fall flavors, this dessert is a cross between cheesecake and cake. Perfect for Thanksgiving, Halloween gatherings, or anytime you want that warm, pumpkin spice hug in dessert form.
Ingredients
For the Cake Base:
- 1 box yellow cake mix
- 1 large egg
- 1/2 cup (115 g) unsalted butter, melted
For the Pumpkin Spice Filling:
- 1 (8 oz / 225 g) package cream cheese, softened
- 1 (15 oz / 425 g) can pumpkin puree (not pumpkin pie filling)
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1 (16 oz / 450 g) box powdered sugar
Instructions
- Prepare the base: Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish. In a bowl, combine cake mix, egg, and melted butter. Mix until doughy and press evenly into the bottom of the prepared dish.
- Make the filling: In a large mixing bowl, beat softened cream cheese until smooth. Add pumpkin puree, eggs, vanilla, and spices. Mix until fully combined. Slowly add powdered sugar and mix until smooth.
- Assemble: Pour the pumpkin filling mixture over the cake base and spread evenly with a spatula.
- Bake: Bake for 40–45 minutes, until edges are set but the center is still slightly gooey. Do not overbake; the gooey texture is what makes this cake irresistible.
- Cool & serve: Allow to cool for at least 30 minutes before slicing. Dust with powdered sugar or serve with whipped cream.
Baking Tips
- Don’t overbake: The middle should jiggle slightly when you remove it from the oven—it will set as it cools.
- Adjust spices: Love extra spice? Add more cinnamon or even a pinch of pumpkin pie spice mix.
- Chill for clean slices: Refrigerating before cutting helps the cake set for perfect squares.
Serving Ideas
- Top with a dollop of whipped cream and a sprinkle of cinnamon.
- Drizzle with caramel sauce for extra indulgence.
- Pair with hot apple cider or a pumpkin spice latte for the ultimate fall treat.
Storage
- Refrigerate: Store in an airtight container in the fridge for up to 4–5 days.
- Freeze: Wrap slices tightly in plastic wrap and foil; freeze for up to 2 months. Thaw overnight in the fridge before serving.