Description
This Pumpkin Spice Gooey Cake is a fall-inspired dessert with layers of moist spice cake, a gooey pumpkin filling, and a brown sugar cream cheese frosting.
Ingredients:
For each spice cake layer (x2):
- 1 box spice cake mix
- 3 eggs
- 1/2 cup vegetable oil
- 1 cup water
For the gooey pumpkin filling:
- 1 (8 oz) package cream cheese, softened
- 1 (15 oz) can pumpkin puree
- 3 eggs
- 1 tsp vanilla extract
- 1/2 cup (1 stick) unsalted butter, melted
- 3 1/2–4 cups powdered sugar
- 2 tsp pumpkin pie spice
- 1 tsp ground cinnamon
For the Brown Sugar Cream Cheese Frosting:
- 1 (8 oz) package cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup light brown sugar, packed
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 1–2 tbsp heavy cream (as needed for consistency)
Preparation:
Step 1: Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans (or 9×13 pans if you want a sheet cake version).
Step 2: Bake the spice cake layers. In two separate bowls (or one at a time), prepare each spice cake mix with eggs, oil, and water. Bake according to package directions (usually 28–32 minutes for round pans). Let cool completely.
Step 3: Make the pumpkin gooey filling. Beat cream cheese and pumpkin until smooth. Add eggs, vanilla, and melted butter; beat until creamy. Mix in powdered sugar, pumpkin spice, and cinnamon. Bake in a greased 9-inch pan (or the same size you used for the cakes) for 45–50 minutes, until the edges are set but the center is slightly gooey. Cool completely, then carefully remove from pan.
Step 4: Make the frosting. Beat cream cheese, butter, and brown sugar until fluffy. Add powdered sugar, vanilla, and cream until smooth and spreadable.
Step 5: Assemble the cake. Place one spice cake layer on a serving plate. Spread a thin layer of frosting to help it stick. Carefully place the gooey pumpkin layer on top. Add the second spice cake layer. Frost the top and sides with the brown sugar cream cheese frosting.
Step 6: Chill & serve. Refrigerate 30–60 minutes before slicing to help it set.
Why You’ll Love This Recipe
This cake is a perfect combination of flavors and textures. The spice cake is moist and flavorful, the gooey pumpkin filling is rich and decadent, and the brown sugar cream cheese frosting adds a touch of sweetness and tang. It’s a show-stopping dessert that’s sure to impress! The combination of spice and pumpkin makes it perfect for autumn. The different textures, from the soft cake to the gooey filling and creamy frosting, make every bite interesting.
Serving Suggestions:
- Serve chilled for best results.
- Serve with a scoop of vanilla ice cream or a dollop of whipped cream.
- Drizzle with caramel sauce, sprinkle with crushed gingersnaps or spiced pecans, and finish with a light dusting of cinnamon sugar.
- Pairs well with coffee, tea, or a glass of milk.
Tips:
- Make sure the cream cheese and butter are softened for smooth frosting and filling.
- Don’t overbake the pumpkin filling; it should be slightly gooey in the center.
- If the frosting is too thick, add a little more heavy cream until it reaches the desired consistency.
- For a sheet cake version, bake the spice cake layers in a 9×13 inch pan. You can either bake the pumpkin filling separately in a smaller pan and layer it as instructed, or spread it directly on top of the first spice cake layer before adding the second cake.
- To prevent the cake from sticking to the pan, grease and line the pan with parchment paper.
Preparation Time:
- Preparation: 45 minutes
- Cook Time: 1 hour 15 minutes
- Total Time: 2 hours (plus chilling time)
Nutrition Information:
- Calories: (Estimated, varies based on ingredients and serving size) 600-800 per slice
- Protein: 6-8g per slice
- Sodium: 200-300mg per slice
(Note: These values are estimates and can vary depending on the specific ingredients and serving sizes used.)
Conclusion
The Pumpkin Spice Gooey Cake is an unforgettable treat that brings the warmth and flavors of fall to your table. With its blend of moist spice cake, creamy pumpkin filling, and luscious brown sugar cream cheese frosting, this cake is guaranteed to be a crowd-pleaser. Whether it’s for a holiday gathering, a special occasion, or simply a delightful dessert on a cozy evening, this recipe is sure to become a new favorite. Enjoy the process of baking and the joy of sharing this delicious creation with friends and family.
Questions and Answers
Q1: Can I use a different type of cake mix for the spice cake layers?
A: Yes, you can substitute the spice cake mix with another flavor, such as yellow cake or even chocolate cake, for a different twist. Keep in mind that this will alter the overall flavor profile of the cake.
Q2: Can I make the pumpkin filling ahead of time?
A: Yes, you can prepare the pumpkin filling a day in advance. Store it in an airtight container in the refrigerator. Allow it to come to room temperature before baking.
Q3: How do I prevent the gooey pumpkin layer from being too watery?
A: Ensure that you drain any excess liquid from the pumpkin puree before mixing it with the other ingredients. Also, avoid overmixing the filling, as this can cause it to become watery.
Q4: What can I use instead of brown sugar in the frosting?
A: If you don’t have brown sugar, you can use granulated sugar with a tablespoon of molasses to achieve a similar flavor. Mix them well before adding them to the frosting.
Q5: How long does the cake last?
A: The cake can last for up to 3-4 days in the refrigerator. Store it in an airtight container to maintain its moisture and flavor.
