Introduction
There’s something magical about fall—the crisp air, cozy sweaters, and of course, the irresistible flavors of pumpkin spice. If you’re looking for the ultimate autumn dessert, this Pumpkin Spice Gooey Cake is about to become your new favorite. With a buttery cake base, a rich pumpkin spice cream cheese filling, and just the right balance of sweetness and spice, it’s a showstopper that’s both indulgent and comforting. Whether you’re hosting Thanksgiving dinner, a Halloween party, or simply craving a cozy homemade treat, this gooey cake delivers all the seasonal goodness in one bite.
My recipe story
I first discovered gooey butter cake years ago in St. Louis, where it’s considered a local treasure. After falling in love with its creamy, melt-in-your-mouth texture, I started experimenting with seasonal variations. One autumn, inspired by the abundance of pumpkins and the spice-filled air of the season, I created this pumpkin spice version. It instantly became a family tradition. Each year, as soon as the leaves start to turn, this cake is the first dessert I bake—it signals that fall has truly arrived. Over time, I’ve perfected the recipe, adjusting the spice levels and creaminess until it reached this dreamy balance of flavors. Sharing it with loved ones has made it more than just dessert—it’s a seasonal ritual.
💡 Why You’ll Love This Recipe
- Perfectly balances sweet, creamy, and spiced flavors.
- A crowd-pleaser for holidays, potlucks, and cozy gatherings.
- Simple to make using pantry-friendly ingredients.
- Gooey, custard-like texture that feels luxurious.
- Customizable with different spices, nuts, or toppings.
Ingredient breakdown
The beauty of Pumpkin Spice Gooey Cake lies in the balance of simple ingredients that transform into a decadent dessert. The base begins with a yellow cake mix, which not only saves time but also ensures a perfectly soft and buttery crust. Combined with melted butter and an egg, it forms a sturdy yet tender layer that supports the rich filling.
The filling is where the magic happens. Cream cheese adds luscious creaminess, while pumpkin purée brings moisture, earthiness, and that quintessential fall flavor. Eggs help bind everything together, and powdered sugar provides sweetness without being cloying. A blend of cinnamon, nutmeg, ginger, and cloves infuses warmth and spice into every bite. Together, these ingredients create a gooey center that’s both custard-like and indulgent, with the comforting taste of pumpkin pie in cake form.
Optional garnishes like whipped cream, chopped pecans, or a dusting of powdered sugar elevate the presentation and add extra texture. Each component complements the other, making the cake not only delicious but also visually inviting.
Equipment you’ll need
- 9×13-inch baking pan
- Mixing bowls (large and medium)
- Electric hand mixer or stand mixer
- Measuring cups and spoons
- Rubber spatula
- Cooling rack
Step-by-step directions
Step 1: Prepare the cake base. In a large mixing bowl, combine the yellow cake mix, melted butter, and egg. Mix until well combined and a soft dough forms. Press this mixture evenly into the bottom of a greased 9×13-inch baking pan. This will serve as the sturdy base for your gooey filling, so make sure it’s evenly spread out.
Step 2: Make the pumpkin spice filling. In another mixing bowl, beat the softened cream cheese until smooth. Add pumpkin purée, eggs, and vanilla extract, then mix until creamy. Gradually add the powdered sugar and spices, beating until everything is incorporated. The mixture should be thick yet pourable, with a silky texture.
Step 3: Assemble the cake. Pour the pumpkin spice filling over the prepared cake base. Use a spatula to spread it evenly across the surface, ensuring the filling reaches all corners of the pan. The contrast between the dense crust and creamy filling is what gives this dessert its signature gooeyness.
Step 4: Bake to perfection. Place the pan in a preheated oven at 350°F (175°C) and bake for about 40–45 minutes. The edges should be set and slightly golden, while the center remains soft and slightly jiggly. Remember, this cake is meant to be gooey, so avoid overbaking—it will firm up as it cools.
Step 5: Cool and serve. Allow the cake to cool in the pan for at least 30 minutes before slicing. This resting time helps the filling set while keeping its luscious texture. Dust with powdered sugar, add whipped cream, or sprinkle with nuts before serving.
Variations & substitutions
You can easily adapt this recipe to suit your taste or what you have in your pantry. Swap the yellow cake mix with a spice cake mix for an extra punch of flavor. If you love nuts, fold chopped pecans or walnuts into the filling for added crunch. For a lighter version, use reduced-fat cream cheese, though the texture will be slightly less rich. You can also adjust the spices—add cardamom for a fragrant twist or reduce the nutmeg if you prefer a milder flavor. For a festive holiday version, drizzle caramel sauce over the cooled cake before serving.
💡 Expert Tips & Troubleshooting
- Don’t overbake—slightly jiggly in the center means it will stay gooey.
- Room-temperature cream cheese blends more smoothly into the filling.
- Grease the pan well to prevent sticking and ensure clean slices.
- For cleaner cuts, chill the cake before slicing, then let it come to room temp before serving.
Storage, freezing & make-ahead
This cake stores beautifully, making it ideal for preparing ahead of time. Store leftovers in an airtight container in the refrigerator for up to 5 days. For longer storage, wrap slices individually in plastic wrap and freeze them for up to 2 months. To serve, thaw overnight in the refrigerator and bring to room temperature before enjoying. If making ahead for a party, bake the cake a day in advance and refrigerate—flavors often deepen after resting overnight.
Serving ideas & pairings
This Pumpkin Spice Gooey Cake is a star all on its own, but pairing it with the right accompaniments makes it even more delightful. Serve warm with a dollop of whipped cream or a scoop of vanilla ice cream for a decadent treat. A drizzle of caramel sauce or a sprinkle of cinnamon sugar adds extra flair. For a sophisticated pairing, serve slices with hot apple cider, chai tea, or a bold cup of coffee. It also makes a beautiful addition to a Thanksgiving dessert table alongside pies and cheesecakes, offering guests a unique seasonal option.
FAQ
Can I use homemade pumpkin purée instead of canned?
Yes, homemade pumpkin purée works wonderfully. Just make sure it’s well-drained to avoid excess moisture.
Can I make this recipe without cream cheese?
Cream cheese is essential for the gooey texture, but mascarpone can be substituted for a slightly different flavor profile.
How do I know when the cake is done?
The edges should look set and slightly golden, while the center should remain soft and jiggle slightly when shaken.
Can I double this recipe for a larger crowd?
Yes, simply bake in two 9×13-inch pans. The baking time remains about the same.
Can I make this cake gluten-free?
Yes, substitute a gluten-free yellow cake mix for the base and proceed with the recipe as written.
Final thoughts
This Pumpkin Spice Gooey Cake is more than just dessert—it’s a cozy slice of fall in every bite. With its simple preparation, gooey texture, and spiced pumpkin flavor, it’s sure to impress family and friends. Whether you’re baking it for a festive holiday gathering or just a quiet evening at home, this cake delivers comfort and indulgence in equal measure. Once you try it, you’ll find yourself craving it every autumn season. So preheat that oven, grab your pumpkin purée, and get ready to enjoy a fall favorite that will quickly become a tradition in your kitchen.
Print
Pumpkin Spice Gooey Cake Recipe: A Fall Favorite
- Total Time: 1 hour
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
A rich, fall-inspired dessert with a buttery cake base and creamy pumpkin spice filling. Perfect for holidays or cozy autumn nights.
Ingredients
- 1 box yellow cake mix (15.25 oz / 432 g)
- 1 large egg
- 1/2 cup (115 g) unsalted butter, melted
- 8 oz (225 g) cream cheese, softened
- 1 cup (240 g) pumpkin purée
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 3 1/2 cups (400 g) powdered sugar
Instructions
- Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan.
- In a bowl, mix cake mix, melted butter, and 1 egg until dough forms. Press evenly into the pan to make the base.
- In another bowl, beat cream cheese until smooth. Add pumpkin purée, 3 eggs, vanilla, spices, and mix well.
- Gradually add powdered sugar and blend until creamy.
- Pour filling over the cake base, spreading evenly.
- Bake for 40–45 minutes, until edges are set but center is slightly jiggly.
- Cool for at least 30 minutes before slicing. Serve with whipped cream or powdered sugar dusting.
Notes
Store leftovers in the fridge for up to 5 days. For longer storage, freeze individual slices wrapped tightly. Best served slightly warm with a scoop of vanilla ice cream.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American