Description
Pumpkin Spice Gooey Cake with Cream Cheese Frosting. Indulge in this decadent dessert with a gooey pumpkin spice cake and creamy cream cheese frosting.
Ingredients
Scale
- 1 box (15.25 oz/432g) yellow cake mix
- 1/2 cup (113g) unsalted butter, melted
- 1 large egg, room temperature
- 1 can (15 oz/425g) pumpkin puree (not pumpkin pie filling)
- 1 cup (200g) granulated sugar
- 1/4 cup (60ml) milk
- 2 large eggs, room temperature
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 8 oz (225g) cream cheese, softened
- 1/4 cup (57g) unsalted butter, softened
- 2 cups (240g) powdered sugar
- 1 teaspoon vanilla extract
- 1/4 teaspoon ground cinnamon
Instructions
- Step 1: Prepare Your Baking Dish Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish with butter or cooking spray, ensuring all corners are well-coated. This prevents the gooey texture of your Pumpkin Spice Gooey Cake from sticking to the pan during baking.
- Step 2: Create the Base Layer In a medium bowl, combine the cake mix, melted butter, and 1 egg. Mix until fully incorporated—the mixture will be thick and somewhat dough-like. Press this mixture evenly into the bottom of your prepared baking dish, creating a uniform base layer. Take your time with this step as an even base ensures consistent baking throughout.
- Step 3: Prepare the Gooey Pumpkin Layer In a large bowl, beat together the pumpkin puree, granulated sugar, milk, 2 eggs, pumpkin pie spice, vanilla extract, and salt until smooth and well combined. The mixture should be thick but pourable, with a vibrant orange color. Pour this mixture evenly over the cake mix layer, gently spreading it to reach all edges.
- Step 4: Bake to Perfection Bake in the preheated oven for 40-45 minutes, or until the edges are set but the center still has a slight jiggle when the pan is gently shaken. Remember, the key to a truly gooey pumpkin spice cake is to avoid overbaking—the cake will continue to set as it cools. The top should appear slightly crackled with a deep golden hue.
- Step 5: Cool the Cake Allow the cake to cool completely in the pan on a wire rack. This cooling period is essential for the gooey texture to develop properly. For best results, after cooling to room temperature, refrigerate the cake for at least 1 hour before frosting.
- Step 6: Prepare the Cream Cheese Frosting In a large bowl, beat the softened cream cheese and butter until light and fluffy, about 2-3 minutes. Gradually add the powdered sugar, vanilla extract, and cinnamon, continuing to beat until smooth and creamy. The frosting should hold soft peaks and spread easily.
- Step 7: Frost and Serve Spread the cream cheese frosting evenly over the cooled Pumpkin Spice Gooey Cake. For an extra touch, sprinkle a little additional cinnamon or pumpkin pie spice on top. Slice into squares and serve at room temperature for the perfect gooey consistency.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 1 slice
- Calories: 380
- Sugar: 42g
- Sodium: 320mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 53g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 70mg