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.

Ingredients

Scale

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

Instructions

Heat and Prep: Preheat the oven to 350°F (175°C) and grease a 9×13-inch pan thoroughly, setting it aside for later.
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.
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.
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.
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.
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.
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