Pumpkin Spice Gooey Cake
A cozy fall dessert with a buttery cake crust and a creamy pumpkin-spiced filling. This gooey cake is rich, sweet, and full of warm autumn flavors, perfect for sharing at gatherings.
Equipment
- Mixing Bowls
- Electric Mixer
- 9x13-inch Baking Dish
Ingredients
Crust
- 1/2 box yellow cake mix (15.25 oz) half of the package
- 1/2 cup unsalted butter melted
- 1 large egg
Pumpkin Filling
- 8 oz cream cheese softened
- 15 oz pumpkin puree 1 can
- 2 large eggs
- 1 tsp vanilla extract
- 1 tsp pumpkin pie spice
- 1 tsp cinnamon
- 3 1/2 cups powdered sugar
Instructions
- Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish.
- In a bowl, combine half of the cake mix, melted butter, and 1 egg. Mix until a soft dough forms. Press evenly into the bottom of the dish.
- In another bowl, beat cream cheese until smooth. Add pumpkin puree, 2 eggs, vanilla, pumpkin pie spice, cinnamon, and powdered sugar. Mix until creamy and well blended.
- Pour the pumpkin mixture over the crust, spreading evenly.
- Bake for 40–45 minutes, until the edges are set but the center is slightly gooey.
- Cool for at least 30 minutes before slicing into squares. Serve warm or chilled with whipped cream.
Notes
For an extra treat, sprinkle with powdered sugar or top with caramel drizzle before serving. Keeps well in the fridge for up to 4 days.