Pumpkin Spice Gooey Cake with Brown Sugar

Instructions

Pumpkin Spice Gooey Cake

1. Preheat Oven: Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish or line with parchment paper.
2. 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.
3. Prepare the Filling: In another bowl, beat together softened cream cheese, pumpkin puree, 2 eggs, pumpkin pie spice, and powdered sugar until smooth. 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.

Brown Sugar Cream Cheese Frosting

1. Beat Cream Cheese & Butter: In a medium bowl, beat together softened cream cheese, butter, and brown sugar until smooth.
2. Add Vanilla & Sugar: Add vanilla extract and gradually beat in powdered sugar until fluffy.
3. Frost: 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 a spicier kick.

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: Yes! Bake a day in advance and frost when ready. Store the unfrosted cake in the refrigerator.

Q: Can I freeze this cake? A: Yes, without the frosting. 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 treat! Enjoy!