Pumpkin Spice Gooey Cake Recipe

This Pumpkin Spice Gooey Cake Recipe features a buttery yellow cake base topped with a creamy pumpkin filling, spiced with cinnamon, nutmeg, and ginger for the ultimate fall dessert.

Prep time: 15 minutes
Cook time: 50 minutes
Total time: 1 hour
Yield: 12–16 squares

Ingredients

1 box yellow cake mix (15.25 oz / 432 g) 1 large egg ½ cup (115 g) unsalted butter, melted 1 (8 oz / 225 g) cream cheese, softened 1 (15 oz / 425 g) can pumpkin puree (not pumpkin pie filling) 3 large eggs ½ cup (115 g) unsalted butter, melted 1 tsp vanilla extract 1 tsp ground cinnamon ½ tsp ground nutmeg ½ tsp ground ginger ½ tsp ground cloves (or 1 tbsp pumpkin pie spice) 16 oz (450 g) powdered sugar Whipped cream Extra powdered sugar Caramel drizzle Toasted pecans

Instructions

Step 1: Prepare Cake Base: Preheat oven to 350°F (175°C) and grease a 9×13-inch pan. Mix cake mix, melted butter, and one egg until dough forms. Press evenly into pan.
Step 2: Make Pumpkin Filling: Beat softened cream cheese until smooth. Add pumpkin puree, eggs, melted butter, vanilla, and spices. Gradually mix in powdered sugar until creamy.
Step 3: Assemble and Bake: Pour pumpkin mixture over cake base and spread evenly. Bake for 45–50 minutes, until edges are set but center jiggles slightly.
Step 4: Cool and Serve: Let cool completely before slicing. Top with whipped cream, caramel drizzle, and pecans.

Notes

Use pumpkin puree, not pie filling. For perfect gooey texture, remove from oven while center still jiggles. Chill before cutting for clean slices. Store covered in fridge up to 5 days or freeze up to 2 months.

Nutrition

Calories: 395 kcal
Fat: 18 g
Saturated fat: 10 g
Sugar: 40 g
Sodium: 290 mg
Protein: 4 g
Carbohydrates: 54 g
Fiber: 2 g