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Pumpkin Spice Gooey Cake with Cream Cheese Frosting

Pumpkin Spice Gooey Cake with Cream Cheese Frosting Bliss

This Pumpkin Spice Gooey Cake with Cream Cheese Frosting offers a warm, cozy dessert perfect for fall gatherings.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 30 minutes
Total Time 1 hour 30 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Base
  • 1 box Yellow Cake Mix Opt for gluten-free if needed.
  • 1 large Egg Use a flax egg for a vegan alternative.
  • 1/2 cup Unsalted Butter Melted; substitute with dairy-free butter for non-dairy.
  • 1 cup Pumpkin Puree Plus an additional 1/2 cup.
  • 2 tsp Vanilla Extract
For the Gooey Filling
  • 8 oz Cream Cheese Softened; vegan cream cheese can be used.
  • 4 cups Powdered Sugar Adjust sweetness to taste.
  • 1 tsp Ground Cinnamon Feel free to add more for extra warmth.
  • 1/2 tsp Ground Nutmeg
  • 1/4 tsp Ground Cloves
  • 1/4 cup Brown Sugar Packed; deepens the sweetness.

Equipment

  • 9x13-inch baking dish
  • Mixing bowl
  • hand mixer
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and grease a 9x13-inch baking dish.
  2. In a large mixing bowl, combine the yellow cake mix, one large egg, melted unsalted butter, one cup of pumpkin puree, and vanilla extract until smooth.
  3. Beat softened cream cheese in a separate bowl until creamy, then add the remaining half cup of pumpkin puree, powdered sugar, and spices. Mix until smooth.
  4. Pour the creamy filling over the cake base in the baking dish and bake for 40-45 minutes.
  5. Allow the cake to cool completely before preparing your cream cheese frosting.
  6. Spread the cream cheese frosting evenly across the cooled cake and garnish if desired.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 50gProtein: 4gFat: 12gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gCholesterol: 40mgSodium: 250mgPotassium: 150mgFiber: 1gSugar: 30gVitamin A: 800IUVitamin C: 1mgCalcium: 50mgIron: 1mg

Notes

Store any leftovers in an airtight container in the fridge for up to four days. The cake can also be frozen for up to 2 months.

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