Pumpkin Spice Gooey Cake with Cream Cheese Frosting
Pumpkin Spice Gooey Cake with Cream Cheese Frosting
Are you ready to indulge in a delightful autumn treat? The Pumpkin Spice Gooey Cake with Cream Cheese Frosting is a luscious dessert that combines the warm flavors of pumpkin spice with a rich, gooey filling and creamy frosting. Perfect for fall gatherings, this cake is sure to impress your family and friends!
Why Make This Recipe
This dessert is more than just a cake; it’s a delightful experience! The combination of pumpkin puree, spices, and a creamy frosting makes each bite a taste of fall. It’s simple to make, especially with a yellow cake mix as the base. The gooey filling offers a wonderful texture contrast to the soft cake, making it a memorable dessert that you’ll want to make year after year.
How to Make Pumpkin Spice Gooey Cake with Cream Cheese Frosting
Follow this step-by-step guide to create your very own pumpkin spice gooey cake.
Ingredients
- 1 box yellow cake mix
- 1 large egg
- 1/2 cup unsalted butter, melted
- 1 cup pumpkin puree
- 1 tsp vanilla extract
- 8 oz cream cheese, softened
- 2 large eggs
- 1 tsp vanilla extract
- 1/2 cup pumpkin puree
- 1/2 cup unsalted butter, melted
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 4 cups powdered sugar
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1/4 cup brown sugar, packed
- 2 cups powdered sugar
- 1 tsp vanilla extract
Directions
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Prepare the Cake Base: In a bowl, mix the yellow cake mix, 1 large egg, and 1/2 cup melted butter. Stir until well combined, then spread the mixture into a greased 9×13 inch baking pan.
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Make the Pumpkin Spice Gooey Filling: In another bowl, combine 1 cup of pumpkin puree, 2 large eggs, and 1 tsp vanilla extract. Add the softened cream cheese, and mix until smooth. Then, add cinnamon, nutmeg, and cloves, stirring well.
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Bake the Cake: Pour the pumpkin spice filling over the cake base in the baking pan. Bake at 350°F (175°C) for about 40-45 minutes, or until the edges are set, and the center is slightly jiggly.
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Make the Brown Sugar Cream Cheese Frosting: In a bowl, beat together 8 oz cream cheese, 1/4 cup softened unsalted butter, and 1/4 cup brown sugar. Gradually mix in 2 cups powdered sugar and 1 tsp vanilla extract until creamy.
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Frost the Cake: Let the cake cool completely before spreading the frosting on top.
How to Serve Pumpkin Spice Gooey Cake with Cream Cheese Frosting
Slice the cake into squares and serve on a festive platter. This dessert pairs perfectly with a warm cup of coffee or tea, making it an excellent option for cozy gatherings or holiday celebrations.
How to Store Pumpkin Spice Gooey Cake with Cream Cheese Frosting
To keep your cake fresh, store it in an airtight container in the refrigerator. It should last for up to one week. For longer storage, consider freezing individual slices, wrapped tightly in plastic wrap and aluminum foil.
Tips to Make Pumpkin Spice Gooey Cake with Cream Cheese Frosting
- Make sure the cream cheese is at room temperature for easy mixing.
- You can add chopped nuts or chocolate chips to the gooey filling for extra flavor.
- If you prefer a spicier cake, feel free to increase the amounts of cinnamon and nutmeg.
Variations
- Gluten-Free Option: Substitute the yellow cake mix with a gluten-free blend.
- Dairy-Free Version: Use dairy-free cream cheese and substitute the butter with a plant-based alternative.
- Adding Extras: Add a layer of caramel sauce on top for added sweetness or sprinkle with crushed pecans for crunch.
FAQs
Can I use homemade pumpkin puree?
Yes, using homemade pumpkin puree will add a fresh flavor to your cake!
Can I bake this cake ahead of time?
Absolutely! You can bake the cake a day in advance and frost it just before serving.
What can I substitute for cream cheese in the frosting?
You can use mascarpone cheese or a dairy-free cream cheese alternative if desired.
Enjoy making and sharing this Pumpkin Spice Gooey Cake with Cream Cheese Frosting! This recipe is sure to bring warmth and joy to your table.
Pumpkin Spice Gooey Cake with Cream Cheese Frosting
Ingredients
For the Cake Base
- 1 box yellow cake mix
- 1 large egg
- 1/2 cup unsalted butter, melted
For the Gooey Filling
- 1 cup pumpkin puree
- 2 large eggs
- 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 Frosting
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1/4 cup brown sugar, packed
- 2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
Preparation
- In a bowl, mix the yellow cake mix, 1 large egg, and 1/2 cup melted butter until well combined, then spread the mixture into a greased 9x13 inch baking pan.
- In another bowl, combine 1 cup of pumpkin puree, 2 large eggs, and 1 tsp vanilla extract. Add the softened cream cheese, and mix until smooth. Then, add cinnamon, nutmeg, and cloves, stirring well.
Baking
- Pour the pumpkin spice filling over the cake base in the baking pan.
- Bake at 350°F (175°C) for about 40-45 minutes, or until the edges are set, and the center is slightly jiggly.
Frosting
- In a bowl, beat together 8 oz cream cheese, 1/4 cup softened unsalted butter, and 1/4 cup brown sugar. Gradually mix in 2 cups powdered sugar and 1 tsp vanilla extract until creamy.
- Let the cake cool completely before spreading the frosting on top.
