Pumpkin Spice Gooey Cake with Cream Cheese Frosting
A rich and moist cake with a gooey spiced center, perfect for cozy nights and gatherings during the chilly weather.
Ingredients
For the Cake Base
- 1 box yellow cake mix
- 1/2 cup unsalted butter, melted
For the Pumpkin Spice Filling
- 1 cup pumpkin puree
- 1 tsp vanilla extract
- 8 oz cream cheese, softened
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
For the Brown Sugar Cream Cheese Frosting
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1/4 cup brown sugar, packed
- 4 cups powdered sugar
- 1 tsp vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C) and grease a 9 x 13-inch baking pan.
- In a large bowl, mix the yellow cake mix, large egg, and melted butter until smooth to form the cake base.
Filling
- In a separate bowl, combine the pumpkin puree and vanilla extract.
- Add the softened cream cheese and two eggs. Mix well until creamy.
- Stir in the cinnamon, nutmeg, and cloves to create the luscious filling.
Baking
- Pour the cake base into the prepared pan.
- Carefully spoon the pumpkin spice mixture on top.
- Bake for about 40 to 45 minutes. The cake may look jiggly in the center but will set as it cools.
Frosting
- While the cake is baking, blend the softened cream cheese, butter, and brown sugar in a large bowl until smooth.
- Gradually add the powdered sugar and vanilla extract, mixing until fluffy.
Finishing Touches
- Once the cake has cooled for about 10 to 15 minutes, frost it with the brown sugar cream cheese frosting.
Notes
Serve with vanilla ice cream, whipped cream, caramel sauce or fresh fruit for extra delight. Store leftovers in the fridge for up to 5 days or freeze for up to 3 months. Reheat slices in the oven or air fryer to maintain their gooey texture.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 50gProtein: 4gFat: 15gSaturated Fat: 9gSodium: 300mgFiber: 2gSugar: 35g
Tried this recipe?Let us know how it was!