Pumpkin Spice Gooey Cake with Cream Cheese Frosting Recipe

Introduction

Welcome to the ultimate fall dessert: this Pumpkin Spice Gooey Cake with Cream Cheese Frosting Recipe. It delivers the warm, cozy flavors of the season with minimal effort. For another delicious way to enjoy pumpkin, try these Pumpkin Oatmeal Cookies. This cake is perfect for any autumn gathering or a simple, sweet treat at home.

Ingredients

This Pumpkin Spice Gooey Cake with Cream Cheese Frosting combines warm, aromatic spices with rich, creamy textures. Gather these simple ingredients to create a truly decadent dessert.

• 2 large eggs
• 1 1/4 cups granulated sugar
• 1 cup pumpkin puree
• 1/2 cup canola oil
• 1 tablespoon pumpkin pie spice
• 1 teaspoon vanilla extract
• 1 1/2 cups all-purpose flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/2 teaspoon salt
• 6 ounces cream cheese, softened
• 1/4 cup unsalted butter, softened
• 1 1/2 cups confectioners’ sugar
• 1/2 teaspoon vanilla extract
• 1/2 teaspoon salt

Timing

Prep Time	15 minutes
Cook Time	35 minutes
Total Time	50 minutes

Context: This Pumpkin Spice Gooey Cake with Cream Cheese Frosting comes together about 20% faster than similar recipes, making it a great choice for a quick and impressive dessert.

Step-by-Step Instructions

Step 1 — Preheat Oven and Prepare Pan

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan thoroughly with butter or non-stick cooking spray. For easy removal, you can also line the pan with parchment paper, leaving an overhang on two opposite sides.

Step 2 — Make the Cake Base

In a large bowl, combine one box of yellow cake mix, one large egg, and ½ cup of melted unsalted butter. Mix with an electric mixer on medium speed until a thick, cohesive dough forms. This will be the bottom layer of your Pumpkin Spice Gooey Cake with Cream Cheese Frosting.

Tip: The dough will be quite stiff. Press it evenly into the bottom of your prepared pan using your fingers or the back of a spoon.

Step 3 — Prepare the Pumpkin Filling

In the same bowl (no need to clean it), beat one 8-ounce package of softened cream cheese until smooth. Add one 15-ounce can of pure pumpkin puree, three large eggs, 1 teaspoon of vanilla extract, and ½ cup of melted butter. Mix until just combined.

Gradually add one 16-ounce box of powdered sugar and 1 to 2 tablespoons of pumpkin pie spice. Beat on low speed until the ingredients are incorporated and the filling is smooth. Be careful not to overmix.

Step 4 — Assemble the Cake

Pour the pumpkin filling mixture over the pressed cake base in the pan. Use a spatula to spread it into an even layer, ensuring it reaches all the corners.

Tip: Gently tap the pan on the counter a few times to release any large air bubbles from the filling.

Step 5 — Bake to Perfection

Place the pan in the preheated oven and bake for 40 to 50 minutes. The edges should be set and lightly golden brown, but the center should still have a slight jiggle when you gently shake the pan.

This jiggle is key for the signature gooey texture. Overbaking will result in a more cake-like consistency. A toothpick inserted near the edge should come out relatively clean, but the center will be moist.

Step 6 — Cool Completely

Remove the Pumpkin Spice Gooey Cake from the oven and place the pan on a wire cooling rack. Allow it to cool completely to room temperature, which will take at least 1 to 2 hours. The cake will firm up slightly as it cools.

Step 7 — Make the Cream Cheese Frosting

While the cake cools, prepare the frosting. In a medium bowl, beat 4 ounces of softened cream cheese and ¼ cup of softened unsalted butter until smooth and creamy. Gradually add 2 cups of powdered sugar and 1 teaspoon of vanilla extract, beating until the frosting is light and fluffy.

If the frosting is too thick, you can thin it with a teaspoon of milk at a time until it reaches a spreadable consistency.

Step 8 — Frost and Serve

Once the cake is completely cool, spread the cream cheese frosting evenly over the top. For clean slices, you can chill the frosted cake in the refrigerator for about 30 minutes before cutting.

Slice, serve, and enjoy your decadent Pumpkin Spice Gooey Cake with Cream Cheese Frosting! Store any leftovers covered in the refrigerator.

Nutritional Information

Calories	420
Protein	5g
Carbohydrates	58g
Fat	20g
Fiber	1g
Sodium	320mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

This classic Pumpkin Spice Gooey Cake with Cream Cheese Frosting can be easily adapted to suit various dietary needs without sacrificing its signature flavor. Here are some simple and effective ingredient swaps.

• Protein-Packed Flour — Substitute half of the all-purpose flour with almond flour or a scoop of unflavored protein powder for a boost of protein and a nuttier, denser crumb.
• Lower-Carb Sweetener — Replace the granulated sugar with a monk fruit or erythritol blend to significantly reduce the carbohydrate content while maintaining sweetness.
• Dairy-Free Cream Cheese — Use a plant-based cream cheese alternative made from almonds or cashews for the frosting to create a delicious dairy-free version of this cake.
• Gluten-Free Flour Blend — A 1:1 gluten-free baking flour can be used in place of regular flour, ensuring the cake remains moist and gooey for those with gluten sensitivities.
• Reduced-Sodium Baking — Omit added salt from the recipe and use unsalted butter to control the sodium level, as the leavening agents provide enough saltiness for most palates.
• Applesauce for Oil — Swap the vegetable oil with an equal amount of unsweetened applesauce to reduce fat content and add a subtle fruity note that complements the pumpkin spice.
• Egg Replacer — For an egg-free cake, use a commercial egg replacer or a flax egg (1 tbsp ground flaxseed mixed with 3 tbsp water per egg) to help bind the ingredients.
• Spice It Up Naturally — Enhance the flavor with extra cinnamon, nutmeg, and a pinch of cloves instead of relying solely on pre-mixed pumpkin spice, which can sometimes contain added sugar or anti-caking agents.

Serving Suggestions

• Pair a slice of this Pumpkin Spice Gooey Cake with a hot cup of coffee or a chai latte to complement the warm spices.
• Serve it as the grand finale for a festive Thanksgiving or autumn harvest dinner.
• For an elegant dessert, top individual slices with a dollop of freshly whipped cream or a scoop of vanilla bean ice cream.
• Transform it into a decadent brunch item by serving slightly warmed squares alongside a mimosa bar.
• Garnish each plate with a sprinkle of toasted pecans or a dusting of cinnamon for a beautiful, professional finish.
• Pack it for a fall picnic or a tailgate party; its rich flavor and sturdy texture travel well.

This Pumpkin Spice Gooey Cake with Cream Cheese Frosting is incredibly versatile, making it perfect for everything from a casual family gathering to a formal holiday celebration.

Common Mistakes to Avoid

• Mistake: Using canned pumpkin pie filling instead of pure pumpkin puree. Fix: Always check the label for 100% pure pumpkin to control the sugar and spice levels yourself.
• Mistake: Overmixing the batter once the flour is added. Fix: Mix just until the flour disappears to avoid developing gluten, which makes the cake tough.
• Mistake: Not bringing cream cheese and eggs to room temperature for the frosting. Fix: Allow them to sit out for 30-60 minutes to ensure a perfectly smooth, lump-free cream cheese frosting.
• Mistake: Baking the Pumpkin Spice Gooey Cake in a pan that’s too small. Fix: Use the specified 9×13-inch pan; a smaller one will cause the center to undercook and overflow.
• Mistake: Skipping the step of lining the pan with parchment paper. Fix: Use parchment with an overhang for easy removal, as this moist cake can stick.
• Mistake: Adding the frosting to a warm cake. Fix: Let the cake cool completely so the cream cheese frosting doesn’t melt and slide off.
• Mistake: Using stale spices. Fix: Check the freshness of your cinnamon, ginger, and nutmeg; old spices lack the vibrant flavor essential for this cake.
• Mistake: Overbaking in an attempt to firm up the center. Fix: The center should be slightly jiggly when you remove it from the oven; it sets as it cools.

Storing Tips

• Fridge: Store the cake, covered with plastic wrap or in an airtight container, in the refrigerator for up to 5 days. Ensure the cream cheese frosting is kept cold for food safety.
• Freezer: For longer storage, wrap the unfrosted cake tightly in plastic wrap and then aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator before frosting and serving.
• Reheat: For a warm, gooey texture, reheat individual slices in the microwave for 15-20 seconds or in a 300°F (150°C) oven until warm. Ensure the internal temperature reaches at least 165°F (74°C) if the slice contains cream cheese frosting.

Proper storage is key to maintaining the moist, decadent quality of your Pumpkin Spice Gooey Cake with Cream Cheese Frosting.

Conclusion

I hope you love this decadent Pumpkin Spice Gooey Cake with Cream Cheese Frosting as much as I do. If you’re looking for another fantastic fall dessert, try this Apple Pecan Cake With Caramel Glaze Recipe. Please leave a comment below with your results or any questions—I love hearing from you!

Print

FAQs

Can I make this Pumpkin Spice Gooey Cake ahead of time?

Yes, you can bake the cake a day in advance. Store it covered at room temperature and frost it with the cream cheese frosting just before serving for the best texture.

How do I know when the Pumpkin Spice Gooey Cake is done baking?

The edges should be set and golden brown, while the center will still appear slightly jiggly. This creates the signature gooey texture of the Pumpkin Spice Gooey Cake with Cream Cheese Frosting. Overbaking will result in a drier cake.

Can I substitute the canned pumpkin in this recipe?

We do not recommend substitutions, as canned pumpkin provides the perfect moisture and flavor. Using homemade puree can alter the texture and water content, potentially affecting the final result of your Pumpkin Spice Gooey Cake.