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
Scale
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
