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Pumpkin Spice Gooey Cake Recipe: A Fall Favorite


  • Author: Sarah White
  • 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

Scale
  • 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

  1. Preheat oven to 350°F (175°C) and grease a 9×13-inch baking pan. 
  2. In a bowl, mix cake mix, melted butter, and 1 egg until dough forms. Press evenly into the pan to make the base. 
  3. In another bowl, beat cream cheese until smooth. Add pumpkin purée, 3 eggs, vanilla, spices, and mix well. 
  4. Gradually add powdered sugar and blend until creamy. 
  5. Pour filling over the cake base, spreading evenly. 
  6. Bake for 40–45 minutes, until edges are set but center is slightly jiggly. 
  7. 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