Pumpkin Spice Gooey Cake with Brown Sugar Cream Cheese Icing Recipe

Introduction

Experience the cozy flavors of fall with this Pumpkin Spice Gooey Cake topped with a luscious Brown Sugar Cream Cheese Icing. This dessert combines a tender pumpkin-infused cake base with a silky, custardy filling and a rich, spiced frosting that’s sure to delight your taste buds.

Ingredients

• 1 box yellow cake mix
• 1 cup pumpkin purée
• 1½ sticks (¾ cup) unsalted butter, melted and softened
• 8 oz cream cheese, softened (for filling and frosting)
• 3 large eggs (divided between base and filling)
• 1 teaspoon vanilla extract (divided)
• ½ cup brown sugar, packed (for frosting)
• 4 cups powdered (confectioners’) sugar (divided between filling and frosting)
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• Optional: chopped pecans and a dusting of cinnamon for garnish
• Basic pantry salt (to taste, if needed)

Instructions

1. Step 1: Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan. Set aside.
2. Step 2: In a large bowl, combine the yellow cake mix, 1 egg, ½ cup melted butter, 1 cup pumpkin purée, and ½ teaspoon vanilla extract. Stir until the batter is uniform, then press it evenly into the prepared pan to form the cake base.
3. Step 3: In a separate bowl, beat 8 ounces of softened cream cheese until smooth. Add the remaining 2 eggs, ½ teaspoon vanilla extract, ½ cup pumpkin purée, ½ cup melted butter, cinnamon, nutmeg, and cloves. Mix well.
4. Step 4: Gradually add 2 cups powdered sugar to the cream cheese mixture, beating until the filling is smooth and lump-free.
5. Step 5: Pour the pumpkin-cream cheese filling evenly over the cake base in the pan, smoothing the top gently.
6. Step 6: Bake in the center of the oven for 40–45 minutes. The edges should look set and lightly golden while the center remains slightly jiggly—this indicates the perfect gooey texture.
7. Step 7: Remove the cake from the oven and allow it to cool completely in the pan before frosting. This ensures the filling finishes setting perfectly.
8. Step 8: To make the frosting, beat 8 ounces softened cream cheese with ¼ cup softened butter and ½ cup packed brown sugar until light and airy. Add the remaining 2 cups powdered sugar gradually, mixing until smooth. Stir in 1 teaspoon vanilla extract. Taste and add a pinch of salt if the frosting is too sweet.
9. Step 9: Spread the brown sugar cream cheese frosting evenly across the cooled cake. Optionally, garnish with chopped pecans or a light sprinkle of cinnamon.
10. Step 10: Chill the cake slightly before slicing to achieve clean, neat pieces.

Tips & Variations

• Use room-temperature ingredients for smoother mixing and a silkier texture.
• Avoid overbaking: the cake edges should be set, but the center remains slightly wobbly for gooey perfection.
• Test doneness by inserting a toothpick near the edge of the goo layer—it should come out mostly clean.
• Add a pinch of salt to the frosting to balance the sweetness if desired.
• Maple swap: Replace some or all brown sugar in the frosting with maple syrup for a maple-caramel twist.
• Chocolate drizzle: Melt dark chocolate and drizzle over the frosted cake for richness.
• Nut crunch: Add toasted pecans into the filling or sprinkle on top for texture.
• Gluten-free: Use gluten-free cake mix and powdered sugar for a gluten-free version.
• Mini version: Bake in muffin tins for easy, party-friendly gooey pumpkin bites.

Storage

Store the cake in an airtight container in the refrigerator for up to 4 days; the filling will firm up but remain deliciously gooey. For longer storage, wrap slices tightly and freeze for up to 2 months. Thaw overnight in the fridge before serving. Reheat gently in the microwave for 10–15 seconds or in a 300°F oven until warm, adding a splash of cream if needed to restore moisture. For freshest frosting texture, apply the frosting after thawing if freezing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this with scratch cake batter instead of box mix?

Absolutely. Use your favorite vanilla or yellow cake recipe, keeping similar liquid ratios so the cake base holds properly.

How do I know when the goo is done?

The edges should be set and lightly golden while the center still jiggles gently without being liquid. Use a toothpick at the edge of the goo layer to check—it should come out mostly clean.

Can I turn this into a layer cake?

Yes. Bake the cake base and the gooey filling separately in two pans, then stack them with frosting in between for a layered dessert.

Is this suitable for holiday potlucks?

Definitely. It scales well—simply double the recipe and bake in a larger pan to serve more guests.

Can I make the frosting lighter?

Yes. Reduce the powdered sugar slightly and increase brown sugar for more caramel notes, or use less frosting overall to let the cake’s gooey filling shine.

Pumpkin Spice Gooey Cake with Brown Sugar Cream Cheese Icing Recipe

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★★★★★

4.9 from 77 reviews

• Author: Ella
• Total Time: 1 hour
• Yield: 12 servings 1x

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Description

This Pumpkin Spice Gooey Cake with Brown Sugar Icing is the ultimate fall dessert that marries a tender yellow cake base with a luscious, custardy pumpkin cream cheese layer, topped with a silky, rich brown-sugar cream cheese frosting. Perfectly spiced with cinnamon, nutmeg, and cloves, this cake offers a cozy and indulgent treat ideal for holiday gatherings or any pumpkin craving. The gooey center contrasts with the set edges for a delightful texture, complemented by a frosting that balances sweetness with depth, optionally garnished with chopped pecans or a light cinnamon dusting.

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Ingredients

Scale 1x2x3x

For the Cake Layer

• 1 box yellow cake mix
• 1 large egg
• ½ cup (1 stick) unsalted butter, melted
• 1 cup pumpkin purée
• 1 teaspoon vanilla extract

For the Pumpkin-Spiced Gooey Filling

• 8 oz cream cheese, softened
• 2 large eggs
• 1 teaspoon vanilla extract
• ½ cup pumpkin purée
• ½ cup (1 stick) unsalted butter, melted
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ¼ teaspoon ground cloves
• 4 cups powdered (confectioners’) sugar

For the Brown-Sugar Cream Cheese Frosting

• 8 oz cream cheese, softened
• ¼ cup unsalted butter, softened
• ¼ cup packed brown sugar
• 2 cups powdered sugar
• 1 teaspoon vanilla extract
• Optional: chopped pecans and cinnamon for garnish

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Instructions

1. Heat and Prep: Preheat the oven to 350°F (175°C) and grease a 9×13-inch pan thoroughly, setting it aside for later.
2. Make the Cake Base: In a large bowl, combine the yellow cake mix with the egg, melted butter, pumpkin purée, and vanilla extract. Stir until the batter is evenly mixed. Press this mixture firmly and evenly into the bottom of the greased pan, forming a rustic and even cake base.
3. Whip the Gooey Filling: In a separate bowl, beat the softened cream cheese until smooth. Add the eggs, vanilla extract, pumpkin purée, and melted butter, blending until uniform. Stir in the cinnamon, nutmeg, and cloves. Gradually add the powdered sugar, mixing continuously until the filling is smooth, creamy, and lump-free.
4. Layer and Bake: Pour the pumpkin cream cheese mixture over the cake base and gently spread it into an even layer. Bake the cake on the center rack of the oven for 40 to 45 minutes. The edges should appear set and slightly golden, while the center should still have a slight jiggle, indicating the perfect gooey consistency.
5. Cool Fully: Remove the pan from the oven and allow the cake to cool completely in the pan. This cooling step ensures the gooey filling finishes setting, making it easier to frost neatly.
6. Make the Brown-Sugar Frosting: In a mixing bowl, beat the softened cream cheese, softened butter, and brown sugar until light and airy. Gradually add the powdered sugar, mixing until smooth and creamy. Stir in the vanilla extract. Taste the frosting and add a small pinch of salt if desired to balance the sweetness.
7. Frost the Cake: Once the cake is completely cool, spread the brown-sugar cream cheese frosting evenly over the top. Optionally, sprinkle chopped pecans or dust lightly with cinnamon for extra flavor and texture. Chill briefly before slicing for clean pieces.

Notes

• Use room temperature ingredients to ensure smooth mixing and a silky texture in both filling and frosting.
• Avoid overbaking; remove the cake when edges are set but the center still jiggles slightly—the residual heat will finish the setting.
• Test doneness by inserting a toothpick at the edge of the goo layer; it should come out mostly clean.
• Chill the cake before slicing to help the gooey filling firm up for neater bars.
• If frosting tastes too sweet, add a pinch of salt to balance flavors.
• For a nutty crunch, fold toasted pecans into the goo layer or sprinkle on top before serving.
• To make a gluten-free version, use gluten-free cake mix and powdered sugar.
• Freeze unfrosted slices wrapped tightly for up to 2 months; frost after thawing for best texture.
• Reheat slices briefly in the microwave or oven with a splash of cream if dry.

• Prep Time: 15 minutes
• Cook Time: 40 to 45 minutes
• Category: Dessert
• Method: Baking
• Cuisine: American

Keywords: pumpkin spice cake, gooey pumpkin cake, brown sugar frosting, cream cheese frosting, fall dessert, Thanksgiving dessert, pumpkin dessert, easy pumpkin cake, pumpkin spice, gooey butter cake pumpkin