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This Pumpkin Spice Gooey Cake with Cream Cheese Frosting is a celebration of everything I love about fall baking. Deep pumpkin flavors cozy spices a moist gooey center and a cloud of brown sugar cream cheese frosting make this cake a family tradition in my house. Every bite gives off those nostalgic autumn vibes making it perfect for gatherings or simply as a sweet treat to enjoy with a mug of coffee.
When I first made this cake for a football Sunday it disappeared before dinner. Now my kids ask for it every October and I never have leftovers.
Ingredients
- Yellow cake mix with one large egg and melted butter: creates a sturdy yet tender base. Look for a fine crumb and a mix without artificial aftertaste.
- Pumpkin puree: brings moisture and depth. Choose pure canned pumpkin not pumpkin pie mix.
- Vanilla extract: in both cake and filling for warmth. Real vanilla always makes a difference.
- Cream cheese: adds tang and lush texture to both the filling and the frosting. Go with full fat for best flavor.
- Unsalted butter: creates richness in each layer. Use good quality butter for clean flavor.
- Powdered sugar: helps achieve that signature gooey filling and creamy frosting. Sift for extra smoothness.
- Brown sugar: sweetens the frosting with a gentle molasses note. Dark or light brown sugar both work well.
- Ground cinnamon nutmeg and cloves: give the cake its classic pumpkin spice aroma. Fresh spices will produce the best results.
- Tips: look for unsalted butter and block style cream cheese for reliable results. Always check the canned pumpkin label to ensure no added sugar.
Step-by-Step Instructions
- Prepare the Cake Base:
- Start by preheating your oven to 350 degrees Fahrenheit and grease a nine by thirteen inch baking dish so nothing sticks later. In a large mixing bowl combine the yellow cake mix with the egg melted butter pumpkin puree and vanilla extract. Stir with a sturdy spoon until everything is evenly moistened but do not overmix to keep the base tender. Use a spatula or clean hands to press this thick batter into the bottom of the baking dish ensuring it covers every corner for an even foundation.
- Make the Pumpkin Spice Gooey Filling:
- Place softened cream cheese in another bowl and beat until smooth and fluffy so you avoid lumps later. Add two eggs vanilla pumpkin puree melted butter cinnamon nutmeg and cloves. Beat well to make sure all the spices are fully blended. Gradually add powdered sugar by the cupful mixing continuously until the filling is creamy and uniform in texture. Scrape the sides of the bowl as needed to blend in all the sugar. Pour this fragrant filling over the crust and smooth to the edges.
- Bake the Cake:
- Slide the pan into your preheated oven and bake for about forty to forty five minutes. Watch for the edges to set while the middle should still wobble when gently shaken. That gooey center is what makes this cake so beloved. Cool completely in the pan on a wire rack before you even think about frosting.
- Make the Brown Sugar Cream Cheese Frosting:
- Beat softened cream cheese butter and brown sugar together until pale and fluffy. Add powdered sugar a bit at a time mixing well after each addition. Beat until smooth and thick. Blend in vanilla extract for a final touch of flavor. If the frosting feels too stiff splash in a teaspoon of milk.
- Frost the Cake:
- Once the cake has reached room temperature generously spread the brown sugar cream cheese frosting all over the top with a spatula. For extra flair sprinkle cinnamon or scatter some chopped pecans over the frosting.
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Nothing beats the scent of this cake baking on a crisp afternoon. My favorite moment is sneaking a spoonful of frosting before it hits the cake my mom always did the same and we laugh every year when I catch myself doing it too.
Storage Tips
This cake keeps best covered in the refrigerator for up to four days. Let slices come to room temperature before serving for maximum gooeyness. You can also freeze individual slices tightly wrapped for up to a month. If making ahead assemble the base and filling one day then frost on the day of serving for the freshest result.
Ingredient Substitutions
Dairy free butter and plant based cream cheese can be used for a vegan twist. A gluten free yellow cake mix swaps in easily without sacrificing texture. For decorative crunch try chopped pecans or walnuts on top or use maple syrup in the frosting for extra fall flavor.
Serving Suggestions
Slice this cake into neat squares for gatherings or serve slightly warmed with a scoop of vanilla ice cream for dessert. A sprinkle of cinnamon or a spoonful of whipped cream turns this cake into a showstopper at any autumn party. Leftovers make a delightful breakfast with coffee the next morning.
Pumpkin Spice Cake in Tradition
Pumpkin spice cakes have roots in American home baking traditions especially around Thanksgiving and harvest season. The classic gooey style brings in influences from Southern church suppers where rich moist cakes were prized for their comfort and generosity. Brown sugar cream cheese frosting adds a modern touch of sweet tang.
Recipe FAQs
- → How do I achieve the gooey center?
Bake until the edges are set but the center still jiggles slightly. This ensures a moist, gooey texture when cooled.
- → What spice blend gives the cake its autumn flavor?
A mix of cinnamon, nutmeg, and cloves creates the warm, spiced aroma and taste throughout each layer.
- → Can I make it dairy-free or gluten-free?
Yes, substitute dairy-free butter and cream cheese, and use a gluten-free cake mix for dietary adjustments.
- → How should I store leftovers?
Keep the cake covered in the refrigerator for up to 5 days. Bring to room temperature before serving for best texture.
- → Any recommendations for extra toppings?
Top with chopped pecans or a sprinkle of cinnamon for added crunch and a festive finish.
- → What’s the best way to frost the cake?
Let the cake cool fully before spreading the cream cheese frosting evenly for a smooth, creamy finish.