This is a rich, autumn‑flavored gooey cake with a spiced pumpkin and cream cheese topping over a cake‑mix or spice base. The center remains soft and slightly fudgy while the edges set more like a cake.
Why I’ll Love This Recipe
I love this dessert because it combines the cozy flavors of pumpkin spice with the indulgent texture of gooey butter cake. The contrast between the firm base and the creamy, slightly runny topping is irresistible. It’s also relatively simple to throw together — perfect for fall gatherings or when I want something special without a lot of fuss.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
Crust / Base
1 box (≈ 18 oz) yellow cake mix or spice cake mix
1 large egg
8 tablespoons (½ cup) unsalted butter, melted
Gooey Pumpkin‑Cream Cheese Topping
8 oz (1 package) cream cheese, softened to room temperature
1 (15 oz) can pumpkin puree (not pumpkin pie filling)
Grease a 13×9‑inch baking pan (or equivalent) with butter or nonstick spray, and optionally line with parchment for easier removal.
Make the base layer: In a mixing bowl, combine cake mix, 1 egg, and the ½ cup melted butter. Stir until well blended. The texture will be dense.
Press that mixture evenly into the bottom of the prepared pan, forming a firm crust.
Make the gooey pumpkin topping: In a large bowl, beat the cream cheese until very smooth and free of lumps.
Add pumpkin puree, 3 eggs, vanilla, and the melted butter; beat until smooth.
Stir in powdered sugar, cinnamon, and nutmeg until fully incorporated and the mixture is creamy.
Pour/spread the pumpkin‑cream cheese mixture over the crust in the pan.
Bake in the preheated oven for 40 to 50 minutes, or until the top is set around the edges but the center still has a slight jiggle. Do not overbake — the “gooey” texture comes from that soft center.
Allow the cake to cool in the pan (on a wire rack) for at least 1 hour. As it cools, the center will firm slightly but still remain moist.
Once cool, slice into squares and serve. Optionally dust with powdered sugar or top with whipped cream.
Servings and timing
Servings: About 12 to 15 squares, depending on how large I cut them
Prep time: ~15 minutes
Bake time: 40‑50 minutes
Cooling time: ~1 hour (before serving)
Variations
Use a spice cake mix instead of yellow cake mix to intensify the fall spice flavor.
Stir in a pinch of ground cloves or ginger to the topping for extra warmth.
Add chocolate chips or chopped pecans to the crust layer for texture.
Use part maple syrup in place of some powdered sugar for a maple twist.
For a lighter version, reduce the powdered sugar slightly (but the texture may shift).
storage/reheating
Store leftover cake in an airtight container in the refrigerator for up to 5 days. Before serving again, warm individual slices briefly in the microwave (10‑15 seconds) to soften the center. Let the cake come to room temperature before slicing for best texture.
FAQs
What kind of pumpkin should I use?
I use pure pumpkin puree, not pumpkin pie filling, because the pie filling often has added spices and sugars that can unbalance the recipe.
Can I make this ahead of time?
Yes — I often bake it the night before. After it cools, I cover it and refrigerate. Right before serving, I let it sit a bit at room temperature or warm slices briefly so the gooey center softens.
Why is the center so soft after baking?
That soft center is intentional — this is a “gooey” cake. If you bake until it’s completely firm all across, you’ll lose the texture contrast. The edges should be set while the middle is slightly jiggly.
Can I freeze this cake?
Yes, I wrap slices individually or the whole pan (well covered) and freeze. When ready to eat, thaw in the refrigerator overnight, then warm slices lightly in the microwave.
Why did my crust become soggy?
If the cake is underbaked or you cut into it while it’s too warm, the topping can seep into the crust. Make sure to let it cool enough before cutting, and avoid over‑moistening the base mixture.
Conclusion
This Pumpkin Spice Gooey Cake is one of my favorite fall desserts because it strikes just the right balance between familiar pumpkin spice and indulgent, creamy texture. It’s simple to prepare, impressive to serve, and satisfying with every bite. I hope you enjoy making it as much as I do.
A rich, autumn-inspired dessert with a spiced pumpkin and cream cheese topping over a buttery cake base. It features a firm crust and a gooey, creamy center — perfect for fall gatherings.
Ingredients
1 box (≈ 18 oz) yellow cake mix or spice cake mix
1 large egg
8 tablespoons (½ cup) unsalted butter, melted
8 oz cream cheese, softened to room temperature
1 (15 oz) can pumpkin puree
3 large eggs
1 teaspoon vanilla extract
8 tablespoons (½ cup) unsalted butter, melted and slightly cooled
1 (16 oz) box powdered sugar
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg
Instructions
Preheat oven to 350 °F (≈ 175 °C).
Grease a 13×9‑inch baking pan with butter or nonstick spray, and optionally line with parchment paper.
In a mixing bowl, combine cake mix, 1 egg, and ½ cup melted butter. Stir until well blended into a dense dough.
Press the mixture evenly into the bottom of the prepared pan to form a crust.
In a large bowl, beat the cream cheese until smooth.
Add pumpkin puree, 3 eggs, vanilla, and melted butter; beat until smooth.
Stir in powdered sugar, cinnamon, and nutmeg until fully incorporated and creamy.
Pour the pumpkin‑cream cheese mixture over the crust.
Bake for 40 to 50 minutes, until the edges are set but the center is slightly jiggly. Do not overbake.
Cool in the pan on a wire rack for at least 1 hour before slicing.
Slice into squares and serve, optionally dusted with powdered sugar or topped with whipped cream.
Notes
Use spice cake mix for a stronger fall spice flavor.
Add ground cloves or ginger for extra warmth.
Enhance the crust with chocolate chips or chopped pecans.
Substitute part of the powdered sugar with maple syrup for a twist.
Refrigerate leftovers and reheat briefly before serving for best texture.
