Pumpkin Spice Gooey Cake with Cream Cheese Frosting – Moist, Spiced & Perfect for Fall
This Pumpkin Spice Gooey Cake with Cream Cheese Frosting is the ultimate fall dessert! A rich, spiced pumpkin cake with a gooey center is topped with luscious cream cheese frosting and a sprinkle of cinnamon. Perfect for Thanksgiving, cozy gatherings, or anytime you crave a sweet seasonal treat. Easy to make and impossible to resist!
Equipment
- 9×13-inch baking pan
- Mixing bowls
- Electric mixer or whisk
- Measuring Cups and Spoons
- Rubber spatula
- Parchment paper (optional)
- Cooling rack
Ingredients
Cake Base
- 1 box yellow cake mix
- 1 large egg
- ½ cup melted butter
- ½ cup pumpkin puree
- 1 tsp vanilla extract
Gooey Filling
- 8 oz cream cheese, softened
- 2 large eggs
- 1 cup pumpkin puree
- ¼ cup melted butter
- 1 tsp cinnamon
- ½ tsp nutmeg
- ¼ tsp ginger
- 2 cups powdered sugar
Frosting
- 4 oz cream cheese, softened
- ¼ cup butter
- 2 tbsp brown sugar
- 1½ cups powdered sugar
- 1 tsp vanilla extract
Optional Add-ins
- ½ cup chopped pecans or walnuts
- ½ cup white chocolate chips
Substitutions
- Gluten-free yellow cake mix
- Dairy-free cream cheese and butter
Instructions
- Preheat & Prep Preheat oven to 350°F (175°C). Grease or line a 9x13-inch pan with parchment paper.
- Make Cake Base Mix cake mix, egg, butter, pumpkin puree, and vanilla until smooth. Press evenly into the bottom of the pan.
- Prepare Gooey Filling Beat cream cheese until smooth. Add eggs, pumpkin puree, butter, and spices. Mix well. Gradually add powdered sugar and beat until creamy.
- Assemble & Bake Pour filling over cake base. Spread evenly. Bake for 45–50 minutes until edges are set and center jiggles slightly.
- Cool & Chill Let cake cool completely, then chill in the fridge for at least 2 hours.
- Make Frosting Beat cream cheese and butter until fluffy. Add brown sugar, powdered sugar, and vanilla. Mix until smooth.
- Frost & Serve Spread frosting generously over chilled cake. Slice and enjoy.
Notes
- Don’t overbake: The center should remain slightly jiggly for that gooey texture.
- Use room-temp cream cheese: Prevents lumps in frosting.
- Make ahead: Bake and chill the cake a day before, then frost before serving.
- Freeze unfrosted: Wrap tightly and freeze for up to 2 months.
- Serving ideas: Pair with chai, coffee, or vanilla ice cream.