Pumpkin Spice Gooey Cake with Brown Sugar

Instructions

Make the Pumpkin Spice Gooey Cake:

1. Preheat Oven: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or line it with parchment paper.
2. Prepare the Base Layer: In a large bowl, combine cake mix, melted butter, 1 egg, and vanilla extract. Mix well. Press into the prepared baking dish.
3. Prepare the Filling: In another bowl, beat together softened cream cheese, pumpkin puree, 2 eggs, pumpkin pie spice, and powdered sugar until smooth and creamy. Pour over the base layer and spread evenly.
4. Bake: Bake for 40-45 minutes, or until edges are set and the center is slightly gooey. Cool completely before frosting.

Make the Brown Sugar Cream Cheese Frosting:

1. Beat Cream Cheese and Butter: In a medium bowl, beat together softened cream cheese, butter, and brown sugar until smooth.
2. Add Vanilla and Sugar: Add vanilla extract and gradually beat in powdered sugar until fluffy.
3. Frost the Cake: Once the cake is cool, frost evenly. Slice and serve!

Cook Notes & Tips

• Use room temperature ingredients for best results.
• Don’t overbake! The center should be slightly jiggly.
• Store leftovers in the refrigerator for up to 5 days. Let it come to room temperature before serving.

Recipe Variations

• Add chopped pecans for a crunchy topping.
• Drizzle with caramel sauce for extra indulgence.
• Add 1/2 teaspoon cinnamon to the frosting for extra spice.

Frequently Asked Questions (FAQs)

Q: Can I use homemade pumpkin puree? A: Yes! Use a thick, well-drained puree.

Q: Can I make this ahead? A: Bake the cake a day ahead and frost when ready. Store unfrosted cake in the refrigerator.

Q: Can I freeze this cake? A: Yes, unfrosted. Wrap tightly and freeze for up to 3 months. Thaw overnight and frost before serving.

This Pumpkin Spice Gooey Cake with Brown Sugar Cream Cheese Frosting is the perfect fall dessert—rich, moist, and full of warm, comforting flavors. Easy to make and always a crowd-pleaser!