You’re about to discover your new fall obsession: Pumpkin Spice Gooey Cake with Brown Sugar Cream Cheese Frosting. Imagine layers of buttery, spiced pumpkin bliss topped with a cloud of caramel-kissed cream cheese—this treat captures all the cozy flavors of autumn and wraps them in pillowy softness. Perfect for holiday gatherings, potlucks, or anytime you want to feel that pumpkin-spice magic, this cake is deliciously decadent, easy to make, and sure to win raves from everyone who tries it.
Ingredients You’ll Need
The magic of this recipe is that it relies on easy-to-find staples you probably have in your pantry already, yet every ingredient shines. Trust me, each of these players builds the delicious flavor, soft texture, and dreamy frosting that make this cake so craveworthy!
- Yellow cake mix: The perfect base, giving the cake a tender crumb and buttery taste with minimal effort.
- Unsalted butter (melted): Adds rich flavor and ensures the cake base is ultra-moist.
- Eggs: Used in two layers for both binding and richness; they help set the gooey texture.
- Pumpkin puree: Brings smoothness, moisture, and the comforting flavor of real pumpkin.
- Vanilla extract: Warms up the cake and frosting with a sweet aromatic note.
- Pumpkin pie spice: Infuses classic fall spice into every bite—don’t skip it!
- Cream cheese (softened): Key for both the gooey layer and the dreamy frosting; make sure it’s at room temp for easy mixing.
- Powdered sugar: Sweetens and sets both the gooey cake layer and the creamy frosting.
- Packed light brown sugar: Adds a rich, caramel-like depth to the cream cheese frosting.
- Milk: Just a splash makes the frosting perfectly spreadable.
How to Make Pumpkin Spice Gooey Cake with Brown Sugar Cream Cheese Frosting
Step 1: Prepare Your Pan and Oven
First things first: Preheat your oven to 350°F (175°C) so it’s ready when you are. Grease a 9×13-inch baking dish generously—your cake will come out clean and picture-perfect every time this way!
Step 2: Mix the Cake Base
In a large mixing bowl, combine the yellow cake mix, melted butter, and one egg. Stir until it forms a soft, cohesive dough. Press this mixture evenly into the bottom of your baking dish, making sure to get it into all the corners for an even crust. This layer creates the signature gooey, chewy foundation for your Pumpkin Spice Gooey Cake with Brown Sugar Cream Cheese Frosting.
Step 3: Make the Pumpkin Filling
In another bowl, beat together the pumpkin puree, two eggs, vanilla extract, pumpkin pie spice, softened cream cheese, and powdered sugar until beautifully smooth. The mixture should be silky, thick, and deeply aromatic—almost like a no-fuss pumpkin cheesecake batter. Pour over the cake base and gently spread it out for an even layer.
Step 4: Bake to Gooey Perfection
Pop your pan in the preheated oven and bake for 40 to 45 minutes. Watch for the edges to set up and turn golden while the middle stays a bit wobbly and gooey—that’s exactly what you want. Remember, it’ll firm up as it cools while keeping that luscious, custardy center we all crave.
Step 5: Cool the Cake Completely
Let the cake cool in its pan until it reaches room temperature. Cooling is critical here—it lets the flavors meld, and ensures the gooey layer sets just enough for easy slicing and frosting later.
Step 6: Whip Up the Brown Sugar Cream Cheese Frosting
While your cake cools, make the showstopping frosting! Cream together the softened cream cheese and butter until velvety. Mix in the brown sugar and vanilla until completely blended, then gradually add the powdered sugar. If it feels too thick, add a tablespoon or two of milk until you have a fluffy, spreadable consistency. This is what gives Pumpkin Spice Gooey Cake with Brown Sugar Cream Cheese Frosting its irresistibly rich finish!
Step 7: Frost and Chill
Spread the luscious frosting over the cooled cake in a thick, dreamy layer. Then, pop the whole pan in the refrigerator for 30 minutes before slicing—this helps the frosting set perfectly and makes every piece neat and beautiful.
How to Serve Pumpkin Spice Gooey Cake with Brown Sugar Cream Cheese Frosting
Garnishes
For a truly swoon-worthy slice, dust the top of your cake with an extra sprinkle of pumpkin pie spice, a light snowfall of powdered sugar, or even a handful of toasted chopped pecans for a delightful crunch.
Side Dishes
This cake pairs beautifully with lightly sweetened whipped cream, a mug of hot coffee, or your favorite chai latte. For holiday tables, serve Pumpkin Spice Gooey Cake with Brown Sugar Cream Cheese Frosting alongside fresh fruit or a scoop of vanilla or cinnamon ice cream for a complete dessert experience.
Creative Ways to Present
Cut the cake into tidy squares and layer them parfait-style in small glasses with extra dollops of cream cheese frosting. Or, offer small “cake bites” in decorative mini cupcake liners at buffet-style parties—watch them disappear!
Make Ahead and Storage
Storing Leftovers
Keep any leftover Pumpkin Spice Gooey Cake with Brown Sugar Cream Cheese Frosting tightly covered in the refrigerator, and it will stay moist and delicious for up to five days. Just let it sit at room temperature for a few minutes before serving for the best flavor and texture.
Freezing
If you want to freeze for later, slice the cake and wrap individual pieces in plastic wrap before placing them in an airtight container. The cake can be frozen for up to two months. Thaw overnight in the refrigerator before enjoying.
Reheating
While this dessert is sensational chilled or at room temperature, you can warm individual slices in the microwave for 10-15 seconds to enjoy a cozy, just-baked taste. Be careful not to overheat, or the frosting may melt too much.
FAQs
Can I make Pumpkin Spice Gooey Cake with Brown Sugar Cream Cheese Frosting in advance?
Absolutely! This cake actually tastes even better the next day as the flavors deepen. Just keep it covered in the fridge until you’re ready to serve.
Is it okay to use homemade pumpkin puree instead of canned?
Homemade pumpkin puree is wonderful—just be sure it’s smooth and not too watery to maintain the ideal gooey texture in the filling.
How do I know when the cake is done baking?
Look for set, golden edges while the center still looks slightly jiggly. That’s the trademark of Pumpkin Spice Gooey Cake with Brown Sugar Cream Cheese Frosting; it finishes setting as it cools for that perfect soft center.
Can I add extra spices or nuts?
Yes! Feel free to toss in more cinnamon, nutmeg, or even ginger for more spice, or sprinkle chopped pecans or walnuts into the batter or on top for added crunch.
Can I make this recipe gluten-free?
Swap in your favorite gluten-free yellow cake mix, and you’ll have a delicious gluten-free version of Pumpkin Spice Gooey Cake with Brown Sugar Cream Cheese Frosting ready to enjoy!
Final Thoughts
If you’re searching for a knockout autumn dessert that captures cozy vibes in every bite, don’t wait to make this Pumpkin Spice Gooey Cake with Brown Sugar Cream Cheese Frosting. It’s simple, impressive, and full of irresistible flavors—your friends and family will thank you (and beg for the recipe) every time.
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Pumpkin Spice Gooey Cake with Brown Sugar Cream Cheese Frosting Recipe
- Total Time: 1 hour 5 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the delicious flavors of fall with this Pumpkin Spice Gooey Cake topped with a decadent Brown Sugar Cream Cheese Frosting. Perfect for any autumn gathering or dessert craving!
Ingredients
For the cake:
- 1 box yellow cake mix
- 1/2 cup unsalted butter, melted
- 1 large egg
- 1 (15 oz) can pumpkin puree
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1 (8 oz) package cream cheese, softened
- 4 cups powdered sugar
For the frosting:
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1/2 cup packed light brown sugar
- 1 teaspoon vanilla extract
- 2 cups powdered sugar
- 2 tablespoons milk (as needed)
Instructions
- Preheat the oven: Preheat the oven to 350°F (175°C). Grease a 9×13-inch baking dish.
- Prepare the cake base: In a large bowl, mix the yellow cake mix, melted butter, and 1 egg. Press evenly into the baking dish.
- Make the pumpkin layer: In another bowl, combine pumpkin puree, 2 eggs, vanilla extract, pumpkin pie spice, cream cheese, and powdered sugar. Spread over the cake base.
- Bake: Bake for 40-45 minutes until edges are set but center is slightly gooey. Cool completely.
- Prepare the frosting: Beat cream cheese and butter until creamy. Add brown sugar and vanilla, then gradually beat in powdered sugar and milk until smooth.
- Finish the cake: Spread frosting over the cooled cake. Refrigerate for 30 minutes before slicing. Serve chilled or at room temperature.
Notes
- For extra spice, add a pinch of cinnamon or nutmeg to the frosting.
- Store leftovers covered in the refrigerator for up to 5 days.
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 410
- Sugar: 46g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 11g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 60g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 75mg
