Pumpkin Spice Gooey Cake Recipe

Introduction

The Ultimate Pumpkin Spice Gooey Cake is the perfect fall dessert that combines warm spices with a rich, gooey texture. This easy recipe delivers maximum flavor with minimal effort, making it ideal for holiday gatherings or cozy nights in. If you enjoy decadent treats, you might also love this Salted Caramel Chocolate Cake Recipe for another irresistible dessert option.

Ingredients

This Pumpkin Spice Gooey Cake delivers warm autumn flavors with a perfectly moist, tender crumb and irresistibly gooey cream cheese filling that melts in your mouth.

• 1 yellow cake mix
• 1 teaspoon pumpkin pie spice
• 8 tablespoons salted butter, softened (unsalted butter may be substituted)
• 2 large eggs
• 1 large egg
• 8 ounces cream cheese, softened
• 4 tablespoons salted butter, softened (unsalted butter may be substituted)
• 1/2 cup pumpkin puree
• 4 1/3 cups powdered sugar

Timing

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

Context: This Pumpkin Spice Gooey Cake recipe is about 20% faster than similar recipes thanks to its simple mixing method and minimal prep work.

Step-by-Step Instructions

Step 1 — Preheat and Prepare

Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan with butter or non-stick spray, then lightly dust with flour to prevent sticking.

Step 2 — Make the Cake Base

In a large bowl, combine one box of yellow cake mix, one egg, and ½ cup melted butter. Mix until a thick dough forms. Press this evenly into the bottom of your prepared pan.

Step 3 — Prepare the Pumpkin Filling

In another bowl, beat one 8-ounce package of softened cream cheese until smooth. Add one 15-ounce can of pumpkin puree, three eggs, one teaspoon vanilla extract, and ½ cup melted butter. Mix until fully combined.

Step 4 — Add Dry Ingredients to Filling

Gradually add one 16-ounce box of powdered sugar, one teaspoon cinnamon, ½ teaspoon nutmeg, and ¼ teaspoon cloves to the pumpkin mixture. Beat on low speed until just incorporated—do not overmix.

Step 5 — Combine Layers

Pour the pumpkin spice filling over the pressed cake base. Use a spatula to spread it evenly, reaching all corners of the pan.

Step 6 — Bake to Perfection

Bake for 40–50 minutes. The Pumpkin Spice Gooey Cake is done when the edges are set and lightly browned, but the center still jiggles slightly when you gently shake the pan.

Avoid overbaking—this dessert should remain soft and gooey in the middle. An inserted toothpick will come out with moist crumbs attached.

Step 7 — Cool Before Serving

Let the cake cool completely in the pan on a wire rack, about 2 hours. This allows the filling to set while keeping its signature gooey texture.

For clean slices, chill the Pumpkin Spice Gooey Cake in the refrigerator for 30–60 minutes before cutting.

Nutritional Information

Calories	380
Protein	4g
Carbohydrates	52g
Fat	18g
Fiber	2g
Sodium	280mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Whole wheat flour — Adds fiber and nutrients while maintaining the classic Pumpkin Spice Gooey Cake texture
• Coconut sugar — Lower glycemic alternative with caramel notes that complement pumpkin spice flavors
• Greek yogurt — Boosts protein content while keeping the cake moist and tender
• Almond flour — Creates a gluten-free, lower-carb version with nutty undertones
• Coconut oil — Dairy-free substitute that adds subtle tropical notes to your Pumpkin Spice Gooey Cake
• Unsweetened applesauce — Reduces fat content while naturally sweetening and enhancing moisture
• Egg whites — Lower-cholesterol option that still provides structure to the cake batter
• Reduced-sodium baking powder — Cuts sodium without affecting the rise of your Pumpkin Spice Gooey Cake

Serving Suggestions

• Pair warm slices with vanilla bean ice cream for a classic hot-and-cold dessert experience.
• Serve alongside a freshly brewed cup of coffee or chai tea to complement the warm spices.
• Top with a dollop of freshly whipped cream and a sprinkle of cinnamon for an elegant finish.
• Bring this Pumpkin Spice Gooey Cake to holiday gatherings or autumn potlucks for a seasonal crowd-pleaser.
• Drizzle with caramel sauce and garnish with toasted pecans for added texture and flavor.
• Serve in individual ramekins for a personalized dessert presentation at dinner parties.

This Pumpkin Spice Gooey Cake shines when served warm from the oven, allowing the rich, spiced center to flow beautifully with each spoonful.

Common Mistakes to Avoid

• Mistake: Using canned pumpkin pie filling instead of pure pumpkin puree. Fix: Pure puree provides better texture and flavor control without added spices or sweeteners.
• Mistake: Overmixing the batter once flour is added. Fix: Mix just until combined to avoid developing gluten, which makes the cake tough instead of tender.
• Mistake: Baking in a metal pan instead of glass. Fix: Glass conducts heat more evenly, preventing burnt edges and ensuring the center cooks to that perfect gooey consistency.
• Mistake: Skipping the step of bringing cold ingredients to room temperature. Fix: Room-temperature ingredients emulsify better, creating a smoother, more homogeneous batter.
• Mistake: Using stale spices that have lost their potency. Fix: Fresh spices are essential for that signature warm pumpkin spice flavor; check expiration dates.
• Mistake: Overbaking because the center looks underdone. Fix: The center should be slightly jiggly when removed from the oven—it continues to set as it cools.
• Mistake: Not properly greasing the baking dish. Fix: Thoroughly grease with butter and flour or use parchment paper to ensure easy release and clean slices.
• Mistake: Substituting pumpkin pie spice for individual spices without adjusting ratios. Fix: If using pre-mixed spice, taste and adjust—sometimes it needs a cinnamon boost for balance.
• Mistake: Adding too much flour by incorrectly measuring. Fix: Spoon flour into measuring cups and level off; packing it down can make the cake dense and dry.

Storing Tips

• Fridge: Store Pumpkin Spice Gooey Cake in an airtight container for up to 5 days.
• Freezer: Wrap tightly or place in a freezer-safe container for up to 3 months.
• Reheat: Warm individual slices in the microwave for 15–20 seconds or in a 300°F oven until heated through to an internal temperature of 165°F.

Always cool your Pumpkin Spice Gooey Cake completely before storing to maintain its texture and prevent condensation.

Conclusion

This Pumpkin Spice Gooey Cake is the ultimate fall dessert—warm, comforting, and irresistibly gooey. Give it a try and let us know how it turned out in the comments! For more seasonal baking, check out our Best Pumpkin Chocolate Chip Bread Recipe. Don’t forget to subscribe for more delicious recipes!

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FAQs

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

Yes, you can prepare this Pumpkin Spice Gooey Cake a day in advance. Store it covered at room temperature. For best results, serve it slightly warmed to enhance the gooey texture.

What makes this Pumpkin Spice Gooey Cake so gooey?

The gooey texture comes from the perfect balance of cream cheese, pumpkin puree, and eggs in the batter. These ingredients create a rich, moist center that sets this Pumpkin Spice Gooey Cake apart from traditional cakes.

Can I use fresh pumpkin instead of canned puree?

Yes, you can substitute homemade pumpkin puree. Ensure it is smooth and well-drained to match the consistency of canned puree. This helps maintain the ideal texture for your Pumpkin Spice Gooey Cake.