Pumpkin Spice Gooey Cake with Cream Cheese Frosting
A delightful autumn dessert that combines warm pumpkin spice flavors with a gooey filling and creamy 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.
Notes
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. For a spicier cake, feel free to increase the amounts of cinnamon and nutmeg. Store in an airtight container in the refrigerator for up to a week.