Pumpkin Spice Gooey Cake

This pumpkin spice gooey cake is the perfect autumn treat that blends a moist cake base with a rich, creamy pumpkin filling. It comes together quickly and offers a delightful balance of pumpkin spice flavors with a satisfyingly soft texture that feels like a warm hug on a chilly day. I first made this cake for a family gathering, and it instantly became a requested favorite throughout the season.

Ingredients

• Yellow cake mix: provides a reliable fluffy base, choose your favorite brand for best results
• Egg: binds and gives structure to the cake base
• Melted butter: adds richness and moisture to both base and filling; use unsalted butter for better control of saltiness
• Pumpkin puree: the star of the filling, opt for pure pumpkin rather than pie filling for authentic flavor
• Eggs: make the filling set while keeping it creamy
• Cream cheese: softens the filling texture and brings tanginess that balances the pumpkin
• Vanilla extract: enhances all the flavors with a sweet aromatic touch; use pure vanilla for the best taste
• Powdered sugar: sweetens and smooths out the filling; sift it if clumpy
• Pumpkin pie spice: blends cinnamon, nutmeg, ginger, and cloves for that classic pumpkin flavor
• Cinnamon: adds extra warmth and depth, use fresh ground if possible

Step-by-Step Instructions

Preheat Oven:

Set your oven to 350 degrees Fahrenheit or 175 degrees Celsius. Grease a 9 by 13 inch baking pan well so the cake doesn’t stick, using butter or nonstick spray.

Make the Base:

In a mixing bowl combine the yellow cake mix with one egg and half a cup of melted butter. Stir gently until everything is combined but do not overmix. Press this batter evenly into the bottom of your prepared baking pan forming a smooth layer.

Make the Filling:

In a separate bowl, beat the softened cream cheese and pumpkin puree together until smooth and creamy. Add in two eggs then mix in the vanilla extract and the remaining melted butter. Gradually add the powdered sugar, pumpkin pie spice, and cinnamon mixing after each addition until you have a smooth, thick filling.

Assemble:

Pour the creamy pumpkin filling evenly over the pressed cake base in the pan. Use a spatula or the back of a spoon to spread it out gently and make sure it covers the entire surface.

Bake:

Place the pan in the oven and bake for about 40 to 50 minutes. The trick is to remove it when the center is still slightly gooey and not fully set. This maintains the luscious texture that makes this cake so special.

Cool and Serve:

Let the cake cool slightly before cutting into squares. Optionally dust with powdered sugar for a pretty finish. This cake tastes wonderful served warm or at room temperature.

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Storage Tips

To keep the cake fresh, cover it tightly with plastic wrap or store it in an airtight container. It stays moist for about three days at room temperature. For longer storage, refrigerate it for up to a week and bring to room temperature before serving. You can also freeze individual slices wrapped well in foil and sealed in a freezer bag for up to three months. Thaw in the fridge and warm slightly before enjoying.

Ingredient Substitutions

If you don’t have yellow cake mix on hand, a homemade mix or plain sponge cake mix works just fine. You can swap the cream cheese for mascarpone or ricotta for a slightly different texture. For a dairy-free option, use vegan cream cheese and butter alternatives. Pumpkin puree can be replaced with sweet potato puree for a unique twist but expect a bit different flavor.

Serving Suggestions

Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgent treat. A drizzle of caramel sauce works beautifully too. This cake pairs well with lightly spiced chai tea or a strong cup of coffee to complement the pumpkin spices.

Cultural Context

Pumpkin spice desserts have become synonymous with fall in many households especially in the United States. They reflect the harvest season flavors that trace back to early American traditions and seasonal pumpkin recipes. This gooey cake blends the convenience of a cake mix with the comfort of pumpkin spice making it a modern classic.

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Frequently Asked Questions

→ What kind of cake mix works best for the base?

A basic yellow cake mix provides a buttery and tender base that complements the pumpkin filling well.

→ How do I prevent the filling from becoming too runny?

Be sure to beat the cream cheese and pumpkin smooth, then gradually add powdered sugar and spices to thicken the mixture before baking.

→ How can I tell when the cake is done baking?

The cake should be baked until the edges are set but the center remains slightly gooey to retain its creamy texture.

→ Can I substitute fresh pumpkin for canned puree?

Yes, but fresh pumpkin should be cooked and pureed first to match the consistency and moisture level of canned pumpkin.

→ What is the best way to serve this cake?

Allow it to cool slightly, optionally dust with powdered sugar, then cut into squares and serve warm or at room temperature for best flavor.

→ Can I add extra spice to enhance the flavor?

Absolutely, increasing the cinnamon or adding nutmeg can deepen the warm spice notes without overpowering the creamy filling.