Instructions
Pumpkin Spice Gooey Cake
- Preheat Oven: Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish or line with parchment paper.
- Prepare the Base: In a large bowl, combine cake mix, melted butter, 1 egg, and vanilla extract. Mix well. Press into the prepared baking dish to form an even layer.
- 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.
- Bake: Bake for 40-45 minutes, or until edges are set and the center is slightly gooey. Cool completely before frosting.
Brown Sugar Cream Cheese Frosting
- Beat Cream Cheese and Butter: In a medium bowl, beat together softened cream cheese, butter, and brown sugar until smooth and creamy.
- Add Vanilla and Sugar: Add vanilla extract and gradually beat in powdered sugar until fluffy and smooth.
- Frost the Cake: Once the cake is completely cool, frost evenly. Slice and serve!
Cook Notes & Tips
- Use room temperature cream cheese, butter, and eggs for best results.
- Don’t overbake! The center should have a slight jiggle.
- Store leftovers in an airtight container in the refrigerator for up to 5 days.
Recipe Variations
- Pecan Topping: Add chopped pecans for crunch and nutty flavor.
- Caramel Drizzle: Drizzle with caramel sauce for extra indulgence.
- Spiced Frosting: Add 1/2 teaspoon cinnamon to the frosting.
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 in advance 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! It’s easy to make and always a crowd-pleaser. Enjoy!
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