Pumpkin Spice Gooey Cake (Print Version)
# Ingredients:
→ Cake Base
01 -
1 box yellow cake mix
02 -
1 large egg
03 -
113 g (½ cup, 1 stick) unsalted butter, melted
→ Pumpkin Filling
04 -
425 g (15 oz) pumpkin puree
05 -
2 large eggs
06 -
226 g (8 oz) cream cheese, softened
07 -
1 tsp vanilla extract
08 -
113 g (½ cup, 1 stick) unsalted butter, melted
09 -
440 g (3½ cups) powdered sugar
10 -
2 tsp pumpkin pie spice
11 -
½ tsp ground cinnamon
# Instructions:
01 -
Set oven to 175°C (350°F). Grease a 9×13-inch (23×33 cm) baking pan.
02 -
In a mixing bowl, combine cake mix, 1 egg, and melted butter. Press mixture evenly into the prepared pan.
03 -
Beat cream cheese and pumpkin puree until smooth. Add eggs, vanilla extract, and melted butter; mix well. Gradually incorporate powdered sugar, pumpkin pie spice, and cinnamon until creamy.
04 -
Pour the pumpkin filling over the cake base, spreading evenly to cover.
05 -
Bake for 40 to 50 minutes until the center remains slightly gooey. Avoid overbaking.
06 -
Allow to cool slightly. Optionally dust with powdered sugar, cut into squares, and serve warm or at room temperature.
# Notes:
01 -
Maintaining a slightly gooey center ensures the desired texture and richness.