Pumpkin Spice Gooey Cake with Brown Sugar Cream Cheese Frosting is the perfect fall dessert! This moist pumpkin cake features a spiced gooey filling and is topped with a creamy, brown sugar-infused cream cheese frosting. Ideal for fall gatherings or cozy celebrations, this decadent treat will delight pumpkin spice lovers.
Ingredients:
For the Cake Base:
1 box yellow cake mix
1 large egg
½ cup unsalted butter, melted
1 cup pumpkin puree
1 tsp vanilla extract
For the Pumpkin Spice Gooey Filling:
8 oz cream cheese, softened
2 large eggs
1 tsp vanilla extract
½ cup pumpkin puree
½ cup unsalted butter, melted
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground cloves
4 cups powdered sugar
For the Brown Sugar Cream Cheese Frosting:
8 oz cream cheese, softened
¼ cup unsalted butter, softened
¼ cup brown sugar, packed
2 cups powdered sugar
Instructions:
Prepare the Cake Base:
Preheat your oven to 350°F (175°C). Grease or line a 9×13-inch baking dish with parchment paper.
In a large bowl, combine the yellow cake mix, egg, melted butter, pumpkin puree, and vanilla extract. Mix until smooth.
Spread the batter evenly into the prepared baking dish.
Make the Gooey Pumpkin Filling:
Beat the softened cream cheese in a bowl until fluffy.
Add eggs, vanilla, pumpkin puree, melted butter, cinnamon, nutmeg, and cloves. Mix until smooth.
Gradually add the powdered sugar, mixing until fully incorporated.
Pour the filling over the cake base, spreading it evenly.
Bake the Cake:
Bake for 40-50 minutes, or until the edges are set but the center remains slightly gooey.
Remove from the oven and let the cake cool completely before frosting.
Prepare the Frosting:
Beat the cream cheese, softened butter, and brown sugar until creamy.
Gradually add powdered sugar and mix until smooth and fluffy.
Frost and Serve:
Spread the frosting over the cooled cake.
Slice into 12 servings and enjoy!
Serving Tips:
Warm It Up: Serve the cake slightly warmed for an extra cozy experience. You can microwave individual slices for 10-15 seconds to make the gooey center even more irresistible.
Pair with Whipped Cream: A dollop of fresh whipped cream on top or a scoop of vanilla ice cream can add a delightful creaminess that complements the spiced flavors.
Caramel Drizzle: For an extra touch of indulgence, drizzle some caramel sauce over the top before serving.
Festive Garnishes: Garnish with a sprinkle of cinnamon or a few candied pecans for a seasonal flair.
Perfect for Gatherings: Slice the cake into smaller squares for easy serving at potlucks, dinner parties, or Thanksgiving.
Storage Tips:
Refrigeration: Since the cake contains cream cheese frosting, store leftovers in the refrigerator to keep it fresh. Use an airtight container or cover the dish with plastic wrap.
Shelf Life: The cake will stay fresh for up to 5 days when properly stored in the fridge. The gooey filling may firm up slightly, but it will still taste delicious.
Freezing: You can freeze the cake for longer storage. Wrap individual slices tightly in plastic wrap, then store them in a freezer-safe container or zip-top bag for up to 3 months. Let the cake thaw in the fridge overnight before serving.
Reheating: If you’ve frozen the cake, reheat individual slices in the microwave for 10-15 seconds to restore the gooey texture before serving.
Related Recipes:
- Peanut Butter Chocolate Gooey Butter Cake
- Caramel Apple Spice Cake
- Gooey Chocolate Peanut Butter Cake
FAQs:
Can I make this Pumpkin Spice Gooey Cake ahead of time?
Yes, you can make the cake ahead of time! Prepare and bake the cake up to 1-2 days in advance, then store it in the refrigerator. Wait until it’s completely cooled before frosting, and refrigerate the cake until you’re ready to serve. You can frost it just before serving for the best texture.
Can I use a different cake mix for the base?
Yes, if you prefer, you can use a spice cake mix or a white cake mix for a lighter option. A spice cake mix will complement the pumpkin flavors even more, while a white cake mix will give you a more neutral base for the gooey filling and frosting.
Can I make the frosting without brown sugar?
While brown sugar gives the frosting its unique flavor, you can substitute it with regular granulated sugar. However, keep in mind that the depth of flavor will change slightly, and it won’t have that warm, caramel-like taste. For an extra twist, you could even try using maple syrup or a maple-flavored extract.
Is it possible to make this cake dairy-free or gluten-free?
To make the cake gluten-free, you can substitute the yellow cake mix with a gluten-free cake mix. For a dairy-free version, use dairy-free butter and a dairy-free cream cheese substitute in both the cake and frosting. Be sure to check all ingredients for hidden dairy or gluten, as some cake mixes may contain these.
Conclusion:
Make this Pumpkin Spice Gooey Cake with Brown Sugar Cream Cheese Frosting your go-to dessert for the season. It’s an irresistible treat that will delight pumpkin spice lovers and dessert enthusiasts alike.
📖 Recipe:
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Pumpkin Spice Gooey Cake with Brown Sugar Cream Cheese Frosting
- Total Time: 1 hour 10 minutes
- Yield: 12 servings
- Diet: Vegetarian
Description
When the crisp autumn air rolls in, nothing beats a rich, spiced dessert to embrace the season. This Pumpkin Spice Gooey Cake with Brown Sugar Cream Cheese Frosting is the ultimate fall treat, combining layers of moist cake, spiced gooey filling, and a creamy frosting infused with brown sugar goodness. Whether you’re hosting a cozy gathering or adding flair to your Thanksgiving table, this decadent dessert will leave everyone asking for seconds.
Ingredients
For the Cake Base:
1 box yellow cake mix
1 large egg
½ cup unsalted butter, melted
1 cup pumpkin puree
1 tsp vanilla extract
For the Pumpkin Spice Gooey Filling:
8 oz cream cheese, softened
2 large eggs
1 tsp vanilla extract
½ cup pumpkin puree
½ cup unsalted butter, melted
1 tsp ground cinnamon
½ tsp ground nutmeg
¼ tsp ground cloves
4 cups powdered sugar
For the Brown Sugar Cream Cheese Frosting:
8 oz cream cheese, softened
¼ cup unsalted butter, softened
¼ cup brown sugar, packed
2 cups powdered sugar
Instructions
- Prepare the Cake Base: Preheat the oven to 350°F (175°C). Grease or line a 9×13-inch baking dish. In a bowl, mix yellow cake mix, egg, melted butter, pumpkin puree, and vanilla extract until smooth. Spread evenly in the prepared dish.
- Make the Filling: Beat cream cheese until fluffy. Add eggs, vanilla, pumpkin puree, melted butter, cinnamon, nutmeg, and cloves. Mix until smooth. Gradually add powdered sugar and mix until fully incorporated. Pour the filling over the cake base.
- Bake the Cake: Bake for 40-50 minutes until the edges are set but the center remains slightly gooey. Let the cake cool completely.
- Prepare the Frosting: Beat cream cheese, butter, and brown sugar until creamy. Gradually add powdered sugar and mix until smooth.
- Frost and Serve: Spread frosting over the cooled cake. Slice into 12 servings and enjoy!
Notes
For best results, make sure all ingredients are at room temperature, especially the cream cheese and butter.
Don’t overbake the cake; the center should remain gooey for the perfect texture.
Garnish with whipped cream or a drizzle of caramel sauce for extra indulgence.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert, Fall Baking, Pumpkin Desserts
- Method: Baking
- Cuisine: American, Fall
Nutrition
- Serving Size: 12 servings
- Calories: 430 kcal per slice (approximate)
