Instructions
Step 1: Preheat & Prepare
Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish or line with parchment paper.
Step 2: Make the Cake Base
- Combine cake mix, melted butter, 1 egg, and 1 teaspoon vanilla. Mix well.
- Press mixture into the bottom of the prepared dish.
Step 3: Make the Pumpkin Filling
- In a large bowl, combine pumpkin puree, 3 eggs, 1 teaspoon vanilla, melted butter, pumpkin pie spice, cinnamon, and nutmeg. Mix until smooth.
- Gradually add powdered sugar, mixing until smooth.
- Pour over the cake base and spread evenly.
Step 4: Bake the Cake
- Bake for 40-45 minutes, or until edges are set and the center is slightly gooey (slightly underbaked for that gooey texture!).
- Let cool completely in the dish.
Step 5: Make the Frosting
- Beat softened butter and cream cheese until smooth and creamy.
- Add brown sugar and vanilla, mixing well.
- Gradually add powdered sugar until smooth and fluffy.
Step 6: Frost & Serve
- Once cooled, frost the cake evenly.
- Slice and enjoy!
Cook Notes & Tips
- Use pure pumpkin puree, not pumpkin pie filling.
- For frosting consistency: Add a tablespoon of milk if too thick, or more powdered sugar if too thin.
- Slightly underbake for a gooey center.
Recipe Variations
- Pecan Topping: Add chopped pecans for crunch.
- Spiced Frosting: Add 1/2 teaspoon cinnamon to the frosting.
- Maple Drizzle: Drizzle with pure maple syrup.
Frequently Asked Questions (FAQs)
Q: Can I make this ahead? A: Yes, make it a day in advance and store in an airtight container in the refrigerator. Bring to room temperature before serving.
Q: How to store leftovers? A: Store in an airtight container in the refrigerator for up to 5 days. Best served at room temperature.
Q: Can I freeze it? A: Yes, freeze unfrosted cake for up to 2 months. Wrap tightly and thaw overnight in the refrigerator. Frost before serving.
This Pumpkin Spice Gooey Cake with Brown Sugar Cream Cheese Frosting is the ultimate fall dessert—rich, gooey, and bursting with warm spices! Enjoy!
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