This Pumpkin Spice Gooey Cake is a heavenly fall dessert that captures everything we love about the season — warm spices, velvety pumpkin, and a sweet buttery crust that simply melts in your mouth. It’s the kind of cake that fills your kitchen with the aroma of cinnamon and nutmeg and makes every bite feel like a cozy autumn hug. Whether you’re baking for Thanksgiving, a family dinner, or just because you crave something comforting, this cake always delivers that perfect balance of sweetness and spice.
Ingredients
For the crust:
- 1 box yellow cake mix
- 1/2 cup unsalted butter, melted
- 1 large egg
For the filling:
- 1 (8 oz) package cream cheese, softened
- 1 (15 oz) can pumpkin puree
- 3 large eggs
- 1 tsp vanilla extract
- 1/2 cup unsalted butter, melted
- 1 (16 oz) box powdered sugar
- 1 tsp ground cinnamon
- 1 tsp pumpkin pie spice
- Pinch of salt
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking pan and set it aside. The right temperature is key to achieving that soft, gooey center while keeping the edges perfectly golden.
- Prepare the crust: In a large mixing bowl, combine the yellow cake mix, melted butter, and egg. Stir until a thick, dough-like batter forms. Press the mixture evenly into the bottom of your prepared pan, creating a smooth base. This crust will bake into a buttery, tender foundation for the creamy filling above it.
- Make the filling: Using an electric mixer, beat the softened cream cheese until completely smooth. Add the pumpkin puree, eggs, vanilla extract, and melted butter. Mix on medium speed until the ingredients are fully incorporated and silky in texture.
- Gradually add the powdered sugar, followed by the cinnamon, pumpkin pie spice, and a pinch of salt. The powdered sugar gives the filling its sweetness, while the spices bring depth and warmth to the flavor. Beat until you have a rich, velvety pumpkin mixture.
- Pour the filling over the prepared crust and smooth it out with a spatula, making sure it spreads evenly to all corners. The layer should look glossy and thick.
- Bake for 40 to 50 minutes. The edges should appear set, but the center should remain slightly soft — that’s what makes the cake “gooey.” If you prefer it firmer, bake closer to 50 minutes; for extra gooeyness, check around 40 minutes.
- Cool completely before slicing. The filling will continue to set as it cools, creating that luscious, melt-in-your-mouth texture.
- Optional toppings: Dust the cooled cake with powdered sugar, drizzle with caramel sauce, or add a scoop of whipped cream for an extra indulgent touch.
Tips for the Perfect Pumpkin Spice Gooey Cake
- Always use pure pumpkin puree, not pumpkin pie filling. The latter already contains spices and sugar, which can make the cake overly sweet.
- For a deeper flavor, add a tablespoon of brown sugar to the crust mixture before baking.
- If you love crunch, sprinkle chopped pecans or crushed graham crackers on top of the filling before baking.
- Let the cake rest at room temperature for at least 30 minutes before cutting. This helps the layers hold together perfectly.
Storage and Serving
Store leftovers covered in the refrigerator for up to four days. The flavor actually deepens after a day, making it even more delicious. You can serve it chilled for a dense, creamy texture, or slightly warmed for a softer, gooier bite. Either way, it pairs wonderfully with a hot cup of coffee or a scoop of vanilla ice cream.
Why You’ll Love This Cake
This isn’t just another pumpkin dessert — it’s an experience. The contrast between the buttery crust and the silky pumpkin filling is pure comfort. The warm spices remind you of crisp leaves, cozy sweaters, and evenings spent by the fire. Every bite feels like fall wrapped in sweetness, and it’s nearly impossible to stop at one slice.
Perfect for sharing or savoring alone, this Pumpkin Spice Gooey Cake is a must-bake treat that brings joy with every forkful.