Ultimate Pumpkin Spice Gooey Cake with Cream Cheese Frosting

<p><strong>Pumpkin Spice Gooey Cake With Cream Cheese Frosting</strong> is more than just a dessert; it’s an irresistible invitation to experience the very best of autumn. Imagine sinking your fork into a remarkably moist, exquisitely spiced pumpkin cake, where every bite is a symphony of warm cinnamon, nutmeg, and ginger. But here’s the magic: beneath that golden crumb lies a wonderfully gooey, almost pudding-like layer that elevates this creation far beyond your average bundt or sheet cake.</p>

<h4>Why This Cake is a Seasonal Sensation</h4>
<p>It’s this captivating texture, combined with the timeless appeal of pumpkin spice, that has made autumn flavors a beloved culinary cornerstone. Historically, spices were used to preserve and enhance the taste of seasonal produce like pumpkins, and today, that tradition evolves into delightful treats that evoke comfort and nostalgia. I am absolutely thrilled to present my definitive recipe for this extraordinary <strong>Pumpkin Spice Gooey Cake With Cream Cheese Frosting</strong>, a dessert that promises to be the star of your holiday table or a cherished treat on any cozy evening. The vibrant flavors and luxurious cream cheese frosting perfectly complement the cake’s unique structure, ensuring a truly unforgettable experience for you and your loved ones.</p>

Ingredients:

• For the Pumpkin Spice Cake Layer:

  • 2 ½ cups (300g) all-purpose flour, spooned and leveled, to ensure a light and airy texture in our cake.
  • 2 teaspoons baking powder, for that perfect lift.
  • 1 teaspoon baking soda, which will react with the pumpkin and brown sugar to give our cake its beautiful texture.
  • 1 teaspoon ground cinnamon, for a foundational warmth.
  • ½ teaspoon ground ginger, adding a delightful zest.
  • ¼ teaspoon ground nutmeg, for a classic fall aroma.
  • ⅛ teaspoon ground cloves, a tiny touch for deep spice notes (or use 1 ½ teaspoons pumpkin pie spice if preferred).
  • ½ teaspoon salt, to balance and enhance all the sweet flavors.
  • 1 ½ cups (300g) granulated sugar, for sweetness.
  • ½ cup (100g) packed light brown sugar, contributing to the cake’s moistness and depth of flavor.
  • 2 large eggs, at room temperature, for better emulsion and a smoother batter.
  • ¾ cup (180ml) vegetable oil, or another neutral oil like canola, ensuring a super moist cake without the heaviness of butter.
  • 1 (15-ounce / 425g) can pumpkin puree, NOT pumpkin pie filling, to infuse our cake with authentic pumpkin flavor and moisture.
  • 1 teaspoon pure vanilla extract, for a hint of aromatic sweetness.

• For the Gooey Filling Layer:

  • 1 cup (226g) unsalted butter, melted, as the base for our decadent gooey layer.
  • 4 cups (450g) confectioners’ sugar (powdered sugar), sifted, to ensure a smooth, lump-free filling.
  • 1 (5-ounce / 147ml) can evaporated milk, contributing to the signature gooey texture and richness.
  • 2 large eggs, at room temperature, to help set the filling perfectly.
  • 1 teaspoon pure vanilla extract, enhancing the overall sweetness.
  • ½ teaspoon pumpkin pie spice (optional, but highly recommended for an extra layer of flavor).

• For the Cream Cheese Frosting:

  • 8 ounces (226g) full-fat cream cheese, softened to room temperature, crucial for a smooth, creamy frosting.
  • ½ cup (113g) unsalted butter, softened to room temperature, matching the cream cheese for an ideal consistency.
  • 4-5 cups (450-560g) confectioners’ sugar (powdered sugar), sifted, depending on your desired sweetness and thickness.
  • 1 ½ teaspoons pure vanilla extract, for that classic cream cheese frosting aroma.
  • Pinch of salt, to cut through the sweetness and highlight the cream cheese tang.

Preparing the Pumpkin Spice Cake Layer:

Oh, this is where the magic truly begins! Get ready to fill your kitchen with the most enchanting pumpkin spice aroma. I always find that a little planning and patience make all the difference, especially when baking.

1. Preheat and Prepare: First things first, let’s get our oven ready. Preheat your oven to a cozy 350°F (175°C). Grab a 9×13-inch baking dish – a standard size that works perfectly for this recipe. You’ll want to either grease and flour it meticulously or line it with parchment paper, leaving an overhang on the longer sides. This little trick makes lifting the cooled cake out much, much easier later on. I personally love using parchment because it guarantees no sticking whatsoever, which is a lifesaver when you’ve put so much love into your baking!
2. Whisk the Dry Ingredients: In a large mixing bowl, let’s combine all our dry cake ingredients. This includes the 2 ½ cups of all-purpose flour, 2 teaspoons of baking powder, 1 teaspoon of baking soda, 1 teaspoon of ground cinnamon, ½ teaspoon of ground ginger, ¼ teaspoon of ground nutmeg, ⅛ teaspoon of ground cloves (or your pumpkin pie spice blend), and ½ teaspoon of salt. Give them a good whisk together until they are thoroughly combined. This step is important because it evenly distributes the leavening agents and spices, ensuring every bite of our cake is perfectly flavored and rises beautifully. Trust me, you don’t want a bite that’s all baking soda!
3. Combine the Wet Ingredients: In a separate, even larger mixing bowl, it’s time for the wet ingredients. Add your 1 ½ cups of granulated sugar and ½ cup of packed light brown sugar. Pour in the ¾ cup of vegetable oil. Crack in your 2 large eggs, making sure they’re at room temperature – this helps them emulsify better with the oil and sugars, leading to a smoother batter. Finally, add the entire 15-ounce can of pumpkin puree (remember, NOT pie filling!) and the 1 teaspoon of pure vanilla extract.
4. Beat Until Smooth: Now, using an electric mixer (either a stand mixer with the paddle attachment or a handheld mixer), beat these wet ingredients together on medium speed for about 2-3 minutes. You want to see the mixture become smooth, lightened in color, and well-aerated. It’s truly amazing how just a few minutes of beating can transform these simple ingredients into such a luscious base for our cake. Scrape down the sides of the bowl with a spatula periodically to ensure everything is incorporated.
5. Marry Wet and Dry: With your mixer on low speed, gradually add the dry ingredient mixture to the wet ingredients, a third at a time. Mix only until just combined. The key here is to avoid overmixing! Overmixing develops the gluten in the flour too much, which can result in a tough, dense cake. We’re aiming for a tender, moist crumb, so stop mixing as soon as you no longer see streaks of dry flour. A few small lumps are perfectly fine and often preferred over an overmixed batter.
6. Pour and Bake (Initially): Gently pour the beautiful pumpkin spice cake batter into your prepared 9×13-inch baking dish. Use your spatula to spread it evenly across the bottom. Place the dish into your preheated oven and bake for 20-25 minutes. At this point, the cake will be partially set around the edges but still quite soft and perhaps a little jiggly in the center. We’re looking for it to be set enough to support our gooey layer, but not fully baked. This partial bake is crucial for the gooey magic to happen!

Crafting the Gooey Filling:

Now, this is where our “Pumpkin Spice Gooey Cake” truly earns its name! This filling is what takes a delicious pumpkin cake and elevates it to an unforgettable dessert experience. It’s surprisingly simple to make, but the result is pure decadence.

1. Melt the Butter: In a medium-sized, microwave-safe bowl or a small saucepan over low heat, melt your 1 cup (226g) of unsalted butter. You want it fully melted, but not browned or boiling. If using the microwave, do it in 30-second intervals, stirring in between, until completely liquid. This is the rich base for our gooey layer, so don’t skimp on quality butter!
2. Whisk in Sugar and Spice: Once the butter is melted, pour it into a larger mixing bowl. Add the 4 cups (450g) of sifted confectioners’ sugar (sifting is vital here to prevent lumps in our smooth filling!). If you opted for the extra flavor, now is the time to add ½ teaspoon of pumpkin pie spice. Whisk these together with the melted butter until well combined and smooth. It might look a little thick and paste-like at this stage, but don’t worry, we’re about to thin it out beautifully.
3. Introduce Evaporated Milk and Vanilla: Next, pour in the 1 (5-ounce / 147ml) can of evaporated milk and the 1 teaspoon of pure vanilla extract. Continue whisking, or switch to a handheld mixer on low speed, until the mixture is completely smooth and uniform. At this point, it will start to look like a thick, pourable glaze. This evaporated milk is key to that distinctive gooey consistency we’re after – it’s richer than regular milk and contributes significantly to the texture.
4. Add the Eggs: Finally, crack in your 2 large eggs. Whisk them into the mixture until they are fully incorporated and no streaks of egg yolk or white remain. The eggs will help the gooey layer set just enough during the final bake, while still retaining its signature luscious, soft texture. Make sure the mixture is cool enough that the eggs won’t scramble – usually, the addition of the cold evaporated milk and sugar helps bring the temperature down, but if your melted butter was super hot, give it a minute or two to cool before adding the eggs.
5. Achieve Smoothness: Give the entire gooey filling mixture a final good whisk to ensure everything is perfectly combined and gloriously smooth. It should be a thick, pourable consistency, almost like a very thick pancake batter or a thin caramel sauce. This is the secret ingredient that transforms a simple cake into a truly extraordinary dessert!

Assembling the Gooey Cake:

This is the exciting part where we bring the cake layer and the gooey filling together for their final bake. The oven will do the rest, transforming these two elements into one harmonious, unbelievably delicious “Pumpkin Spice Gooey Cake.”

1. Retrieve the Partially Baked Cake: Carefully pull your partially baked pumpkin spice cake from the oven. Remember, it should be set around the edges but still soft in the middle. The aroma wafting from it should already be intoxicating!
2. Pour the Gooey Filling: Immediately and gently pour the entire gooey filling mixture evenly over the warm, partially baked cake. Take your time to spread it right to the edges of the pan. The warmth of the cake will help the gooey mixture settle beautifully. Don’t worry if it seems like a lot of liquid; it will all magically transform in the oven.
3. Return to the Oven: Carefully place the baking dish back into your preheated 350°F (175°C) oven. Now, let the magic happen! Bake for an additional 30-40 minutes.
4. Check for Doneness: The cake is done when the edges of the gooey layer are set and lightly golden, and the center still has a slight jiggle. This “jiggle” is what gives it its characteristic gooey texture – we don’t want it to be firm like a regular cake. A toothpick inserted into the cake layer (not the gooey layer) should come out with moist crumbs, but not wet batter. The gooey layer itself will remain soft and sticky, almost like a firm custard.
5. Cool Completely (and then some!): Once baked to gooey perfection, carefully remove the cake from the oven. This next step requires a good deal of patience, but it’s absolutely crucial for the final texture. Let the cake cool completely in the pan on a wire rack. This could take anywhere from 2-3 hours, or even longer. For the absolute best results and a truly firm, sliceable gooey layer, I highly recommend chilling the cake in the refrigerator for at least 4 hours, or even overnight. The gooey layer needs this time to firm up to that perfect, irresistible consistency. Trying to slice it warm will result in a delicious, but very messy, experience!

Whipping Up the Cream Cheese Frosting:

No pumpkin spice gooey cake would be complete without a generous slathering of tangy, sweet cream cheese frosting. This frosting is the crowning glory, balancing the richness of the cake and the gooey layer with its delightful tang. The key to a perfect frosting is starting with room temperature ingredients, I can’t stress this enough!

1. Cream the Butter and Cream Cheese: In a large mixing bowl, using an electric mixer with the paddle attachment (or a handheld mixer), beat the 8 ounces of softened full-fat cream cheese and the ½ cup of softened unsalted butter together on medium speed. Beat them until the mixture is incredibly light, fluffy, and completely smooth, with no lumps of cream cheese remaining. This usually takes about 2-3 minutes. Make sure to scrape down the sides of the bowl with a spatula a few times to ensure everything is thoroughly combined. This initial step is vital for a smooth frosting – cold cream cheese will leave you with lumps, and nobody wants lumpy frosting!
2. Gradually Add Confectioners’ Sugar: Reduce the mixer speed to low. Gradually add the 4-5 cups of sifted confectioners’ sugar, one cup at a time, beating well after each addition. Start with 4 cups and add more if you prefer a sweeter or thicker frosting. Adding the sugar slowly prevents a sugar cloud from engulfing your kitchen and allows it to incorporate smoothly.
3. Incorporate Vanilla and Salt: Once all the sugar is added and the frosting is smooth, mix in the 1 ½ teaspoons of pure vanilla extract and the pinch of salt. The vanilla adds its wonderful aroma, and the salt is a tiny but mighty ingredient that cuts through the sweetness and enhances the cream cheese’s tangy flavor, truly bringing out the best in the frosting.
4. Beat Until Fluffy: Increase the mixer speed to medium-high and beat the frosting for another 2-3 minutes. This final beating incorporates air, making the frosting wonderfully light, fluffy, and spreadable. You’ll notice it transform into a velvety texture that’s absolutely irresistible. Scrape down the bowl one last time to ensure uniformity.
5. Ready to Frost: Your cream cheese frosting is now ready to spread! If you’re not using it immediately, cover the bowl with plastic wrap and store it in the refrigerator. If chilled, you might need to let it sit at room temperature for 15-20 minutes and give it a quick whip before spreading to restore its creamy consistency.

Frosting and Finishing Touches:

The moment of truth! After all your patience, it’s time to crown your “Pumpkin Spice Gooey Cake” with its luscious cream cheese frosting. This final step transforms a humble bake into a showstopping dessert.

1. Ensure Complete Cooling: Before you even think about touching that frosting, make sure your pumpkin spice gooey cake is completely, absolutely, 100% cooled and chilled. As I mentioned before, this is non-negotiable for a clean frosting job and for the gooey layer to be perfectly set. If you tried to frost a warm cake, the frosting would simply melt into a sugary mess, and the gooey layer would be too soft to handle. Patience, my friend, patience!
2. Frosting the Cake: If you lined your pan with parchment paper, you can carefully lift the cooled cake out of the pan and transfer it to a serving platter. If not, you can frost it directly in the pan. Dollop generous amounts of your prepared cream cheese frosting onto the top of the cake. Using an offset spatula or the back of a spoon, gently spread the frosting evenly across the entire surface of the cake. You can make it as smooth or as artfully swirled as you like – rustic charm is totally in!
3. Optional Garnishes: Now for the fun part – making it look extra special!
   • A dusting of cinnamon or pumpkin pie spice: A light sprinkle over the top of the frosting adds an inviting visual and aromatic touch.
   • Chopped pecans or walnuts: For a delightful textural contrast and nutty flavor. Toast them lightly beforehand for even more flavor!
   • Small, candied pumpkin pieces: If you’re feeling ambitious and want to truly impress, homemade or store-bought candied pumpkin can be a stunning addition.
   • A drizzle of caramel sauce: For an extra layer of decadence, a light swirl of store-bought or homemade caramel sauce before serving would be divine.

   I often just go for a simple sprinkle of cinnamon; it’s elegant and perfectly complements the flavors.

4. Slice and Serve: Once frosted and garnished (if desired), your “Pumpkin Spice Gooey Cake With Cream Cheese Frosting” is ready to be admired, sliced, and devoured! Use a sharp knife for clean slices, wiping the knife between cuts if the frosting or gooey layer is particularly sticky. This cake is rich, so generous slices aren’t always necessary, but I won’t judge if you go big!

Tips for Success:

Creating this “Pumpkin Spice Gooey Cake With Cream Cheese Frosting” is a labor of love, but these little insights will help ensure your efforts result in absolute perfection:

• Room Temperature Ingredients are Key: For both the cake and especially the frosting, make sure your eggs, cream cheese, and butter are at room temperature. This ensures even mixing, prevents lumps, and creates the smoothest, most luxurious textures. For the cream cheese and butter, take them out of the fridge at least an hour before you plan to start baking.
• Measure Flour Correctly: For the cake layer, always spoon your flour into the measuring cup and then level it off with a straight edge. Scooping directly from the bag can compact the flour, leading to too much flour and a dry, dense cake. Precision here makes a difference!
• Don’t Overmix the Cake Batter: Once you add the dry ingredients to the wet, mix only until just combined. Overmixing develops gluten, which results in a tough cake. A few small lumps are perfectly fine and will disappear during baking.
• Partial Bake for the Cake Layer: The initial bake time for the cake (20-25 minutes) is crucial. You want the cake to be set enough to support the gooey layer, but not fully baked. It should still be soft and slightly jiggly in the center when you pour over the gooey mixture.
• Chill the Gooey Cake Thoroughly: I cannot emphasize this enough! After the final bake, the cake needs to cool completely at room temperature and then chill in the refrigerator for at least 4 hours, or ideally overnight. This allows the gooey layer to set up properly, making it firm enough to slice beautifully and giving it that signature, irresistible texture. Rushing this step will result in a delicious but very messy cake.
• Sift Confectioners’ Sugar: For both the gooey layer and the frosting, sifting the confectioners’ sugar is a non-negotiable step. It ensures a silky-smooth texture without any pesky lumps.
• Adjust Frosting Consistency: If your cream cheese frosting is too thick, add a tiny splash (1 teaspoon at a time) of milk or cream. If it’s too thin, add more sifted confectioners’ sugar, a tablespoon at a time, until you reach your desired consistency.
• Clean Slices: When slicing the chilled cake, use a long, sharp knife. For really clean cuts, run your knife under hot water and wipe it clean between each slice. This prevents the gooey layer and frosting from sticking and dragging.
• High-Quality Ingredients: Since this cake celebrates the flavors of pumpkin and spice, using good quality pumpkin puree, fresh spices, and good butter and cream cheese will elevate the taste significantly.

Storage Instructions:

To keep your delightful “Pumpkin Spice Gooey Cake With Cream Cheese Frosting” fresh and delicious, proper storage is essential. Given the cream cheese frosting, refrigeration is a must!

• Initial Cooling: As mentioned, always allow the cake to cool completely at room temperature and then chill thoroughly in the refrigerator before frosting and storing. This helps the gooey layer fully set.
• Refrigeration: Once frosted, your cake should be stored in an airtight container in the refrigerator. This prevents it from drying out, absorbing other odors from the fridge, and keeps the cream cheese frosting fresh.
• Shelf Life: Stored correctly in the refrigerator, the cake will remain fresh and delicious for up to 4-5 days. The flavors often deepen and meld even more wonderfully after a day or two!
• Serving from Fridge: For the best flavor and texture, I recommend taking the cake out of the refrigerator about 30-60 minutes before serving. This allows the cake and frosting to come closer to room temperature, softening the cake crumb and the gooey layer slightly, making it even more enjoyable. The frosting will also become creamier and less firm.
• Freezing Instructions (Unfrosted Cake): If you want to prepare ahead, you can freeze the unfrosted cake. Bake the cake and allow it to cool completely (and chill if desired). Wrap the entire cake (still in the pan or removed, if using parchment) tightly in several layers of plastic wrap, and then an additional layer of aluminum foil. Freeze for up to 2-3 months.
  • To Thaw Unfrosted Cake: Transfer the frozen cake to the refrigerator to thaw overnight. Once thawed, you can then proceed to make and apply the cream cheese frosting.
• Freezing Instructions (Frosted Cake): While possible, freezing a frosted cake with cream cheese frosting can sometimes alter the texture of the frosting (it can become a bit grainy or watery upon thawing). If you must freeze the frosted cake, first freeze it uncovered for about an hour until the frosting is firm. Then wrap it tightly in plastic wrap and foil. Freeze for up to 1 month.
  • To Thaw Frosted Cake: Transfer the frozen frosted cake to the refrigerator overnight. Once thawed, let it sit at room temperature for 30-60 minutes before serving. You may need to gently dab any excess moisture from the frosting with a paper towel.

Conclusion:

Well, my fellow dessert enthusiasts, we’ve reached the sweet finale of our journey, but the real adventure begins in your kitchen! I genuinely hope you’re as excited as I am about trying your hand at this incredible dessert. Because, let me tell you, once you taste the homemade magic of our Pumpkin Spice Gooey Cake With Cream Cheese Frosting, there’s simply no going back to plain old autumn treats. This isn’t just a cake; it’s an experience, a warm hug on a chilly evening, a burst of seasonal joy that brightens any gathering. The tender, moist crumb, infused with that unmistakable blend of warming spices, perfectly complements the incredibly rich and utterly irresistible gooey center. And then, as if it couldn’t get any better, it’s crowned with a luscious, tangy-sweet cream cheese frosting that balances every single flavor beautifully. It’s a symphony of textures and tastes that truly defines indulgence.

Why is this recipe a non-negotiable addition to your baking repertoire, you ask? Beyond the sheer deliciousness, it’s surprisingly straightforward to achieve such a show-stopping result. You don’t need to be a pastry chef to master this; just a little enthusiasm and a love for good food. Every bite delivers that comforting nostalgia of autumn, wrapped up in a sophisticated package that will impress everyone at your table. It’s perfect for holiday potlucks, cozy family dinners, or even just a well-deserved treat after a long week. The delightful aroma that will fill your home while it bakes is a bonus itself, a fragrant invitation to pure autumnal bliss. Trust me, the moment you cut into that gooey center and scoop out a slice, you’ll understand exactly what I mean. It’s the kind of dessert that creates memories, that people ask for year after year, and that truly celebrates the best flavors of the season.

Elevate Your Dessert Experience: Serving Suggestions & Creative Variations

Now, while this cake is absolutely divine on its own, I’ve got a few ideas to make your Pumpkin Spice Gooey Cake With Cream Cheese Frosting even more spectacular. For a simple yet elegant presentation, consider a light dusting of cinnamon or a sprinkle of chopped toasted pecans over the frosting just before serving. A drizzle of warm caramel sauce takes it to an entirely new level of decadence, adding another layer of sweet complexity that is simply out of this world. Imagine serving a warm slice with a scoop of vanilla bean ice cream melting slowly over its gooey interior – pure bliss! It also pairs wonderfully with a hot cup of coffee, a steaming mug of chai tea, or a tall glass of cold milk for a more classic pairing.

Feeling adventurous? Let’s talk variations! If you want to add an extra textural dimension, try folding in a handful of mini chocolate chips or chopped walnuts into the batter for a delightful surprise in every bite. For those with dietary considerations, a good quality gluten-free all-purpose flour blend can often be substituted cup-for-cup for a delicious gluten-free version, though I always recommend checking specific brand instructions. You could also experiment with varying the spice blend – perhaps a pinch more ginger for a spicier kick, or a touch of cardamom for an exotic twist. If you’re hosting a smaller gathering, this recipe can be easily adapted to bake in a smaller pan, or even as individual cupcakes, reducing the baking time accordingly. Imagine mini Pumpkin Spice Gooey Cakes with Cream Cheese Frosting, perfect for portion control (or, let’s be honest, for having two!). This cake is incredibly forgiving and open to your creative whims, so don’t hesitate to make it truly your own.

Your Turn to Bake & Share!

This is your official invitation to dive into your kitchen and experience the magic firsthand. Don’t just read about it; bake it! I promise you won’t regret it. The joy of baking, the incredible aromas, and the ultimate reward of a slice of this heavenly Pumpkin Spice Gooey Cake With Cream Cheese Frosting are all waiting for you. Once you’ve whipped up this masterpiece, I would absolutely love to hear about your experience. Did you add a special twist? What did your family and friends think? Please, share your baking triumphs, your photos, and any tips you discovered in the comments below. Your feedback and creativity inspire me and our entire community of home bakers. Let’s make this autumn the most delicious one yet, one gooey, spicy, cream-cheese-frosted slice at a time. Happy baking, everyone!

Frequently Asked Questions (FAQs)

How do I store the Pumpkin Spice Gooey Cake With Cream Cheese Frosting?

Due to the cream cheese frosting, this cake should always be stored in an airtight container in the refrigerator. It will keep well for up to 3-4 days. For optimal flavor and texture, I recommend letting it come to room temperature for about 30 minutes before serving, as the frosting will soften slightly and the cake’s flavors will be more prominent.

Can I make this cake ahead of time?

Absolutely! This cake is an excellent make-ahead dessert. You can bake the cake layers a day or two in advance and store them, well-wrapped, at room temperature. The cream cheese frosting can also be made a day in advance and stored in the refrigerator. Just bring the frosting to room temperature for about 30 minutes and give it a quick whip before assembling the cake. Once assembled, store the entire cake in the refrigerator.

Can I freeze this Pumpkin Spice Gooey Cake?

Yes, you can! For best results, I recommend freezing the unfrosted cake layers. Wrap each cooled layer tightly in plastic wrap, then again in aluminum foil, and freeze for up to 2-3 months. Thaw them overnight in the refrigerator before frosting. You can also freeze individual slices of the frosted cake by wrapping them tightly in plastic wrap and then foil; just thaw in the refrigerator or at room temperature for a quick treat.

What if I don’t have pumpkin pie spice?

No problem at all! You can easily make your own pumpkin pie spice blend. A common homemade blend consists of:

• 1 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground ginger
• 1/8 teaspoon ground cloves

You can adjust these ratios to suit your personal preference for a stronger or milder spice profile. This blend will give you the perfect warm, autumnal flavor for your Pumpkin Spice Gooey Cake With Cream Cheese Frosting!

Can I use a different type of frosting?

While the cream cheese frosting is an iconic and highly recommended pairing for this particular cake, you certainly can experiment! A classic vanilla buttercream, a brown sugar frosting, or even a simple glaze could work. However, the tangy sweetness of the cream cheese frosting is what truly complements the rich, spiced gooey cake, cutting through its richness beautifully. If you choose a different frosting, ensure it’s not overly sweet to avoid overwhelming the cake’s delicate balance.

Is this a difficult recipe for beginner bakers?

Not at all! Despite its impressive appearance and gourmet taste, this Pumpkin Spice Gooey Cake With Cream Cheese Frosting recipe is quite approachable for bakers of all skill levels. The steps are straightforward, and the “gooey” aspect actually makes it quite forgiving – a slightly underbaked center is exactly what we’re aiming for! Just follow the instructions carefully, measure your ingredients precisely, and don’t be afraid to try. You’ll be amazed at what you can create!

Ultimate Pumpkin Spice Gooey Cake with Cream Cheese Frosting

Pumpkin Spice Gooey Cake With Cream Cheese Frosting is more than just a dessert; it’s an irresistible invitation to experience the very best of autumn. Imagine sinking your fork into a remarkably moist, exquisitely spiced pumpkin cake, where every bite is a symphony of warm cinnamon, nutmeg, and ginger. But here’s the magic: beneath that golden crumb lies a wonderfully gooey, almost pudding-like layer that elevates this creation far beyond your average bundt or sheet cake.

Prep Time
30 Minutes

Cook Time
1 Hours

Total Time
30 Minutes

Servings
12 servings

Ingredients

• 1 box yellow cake mix
• 1 cup (226g) unsalted butter, melted
• 1.5 cups (360g) pumpkin puree
• 3 large eggs
• 2 tsp vanilla extract
• 16 oz (452g) cream cheese, softened
• 1 tsp ground cinnamon
• 0.5 tsp ground nutmeg
• 0.25 tsp ground cloves
• 4 cups (450g) powdered sugar

Instructions

1. Step 1
   Preheat oven to 350°F (175°C). Grease a 9×13-inch pan. In a bowl, combine cake mix, 1 large egg, 0.5 cup melted butter, 1 cup pumpkin puree, and 1 tsp vanilla extract. Mix until just combined.
2. Step 2
   Pour batter into the prepared pan and spread evenly. Bake for 20-25 minutes until edges are set but the center is still soft.
3. Step 3
   In a separate bowl, whisk together 0.5 cup melted butter, 0.5 cup pumpkin puree, 2 large eggs, 1 tsp vanilla extract, 1 tsp cinnamon, 0.5 tsp nutmeg, 0.25 tsp cloves, and 4 cups powdered sugar until smooth.
4. Step 4
   Pour the gooey filling evenly over the partially baked cake. Return to oven and bake for an additional 30-40 minutes, until edges are golden and the center has a slight jiggle.
5. Step 5
   Remove from oven and cool completely on a wire rack for 2-3 hours. For best results, chill in the refrigerator for at least 4 hours, or overnight, until the gooey layer is set.
6. Step 6
   In a mixing bowl, beat 16 oz softened cream cheese until light and fluffy.
7. Step 7
   Spread the cream cheese frosting evenly over the chilled cake. Garnish with a dusting of cinnamon if desired. Slice with a warm, sharp knife and serve.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.