Description
This Pumpkin Spice Gooey Cake with Brown Sugar Cream Cheese Frosting is a delightful autumn treat combining a moist pumpkin-infused yellow cake base with a rich, spiced cream cheese filling. Topped with a luscious brown sugar cream cheese frosting, this cake offers a perfect balance of gooey texture and warm fall flavors, ideal for holiday gatherings or cozy dessert moments.
Ingredients
Scale
Cake Base
- 1 box yellow cake mix
- 1 large egg
- ½ cup unsalted butter, melted
- 1 cup pumpkin puree
- 1 tsp vanilla extract
Filling
- 8 oz cream cheese, softened
- 2 large eggs
- 1 tsp vanilla extract
- ½ cup pumpkin puree
- ½ cup unsalted butter, melted
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ¼ tsp ground cloves
- 4 cups powdered sugar
Brown Sugar Cream Cheese Frosting
- 8 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- ¼ cup brown sugar, packed
- 2 cups powdered sugar
Instructions
- Prepare the Cake Base: Preheat the oven to 350°F (175°C). Grease or line a 9×13-inch baking dish to prevent sticking. In a mixing bowl, combine the yellow cake mix, 1 large egg, melted butter, 1 cup pumpkin puree, and 1 tsp vanilla extract. Mix until the batter is smooth and consistent. Spread this batter evenly into the prepared baking dish to form the base layer.
- Make the Filling: In a separate bowl, beat 8 oz softened cream cheese until fluffy and smooth. Add 2 eggs, 1 tsp vanilla extract, ½ cup pumpkin puree, ½ cup melted butter, 1 tsp ground cinnamon, ½ tsp ground nutmeg, and ¼ tsp ground cloves. Mix thoroughly to combine all flavors evenly. Gradually incorporate 4 cups of powdered sugar and continue mixing until the filling is creamy and well blended. Pour this filling evenly over the cake base layer in the baking dish.
- Bake the Cake: Place the baking dish in the preheated oven and bake for 40-50 minutes. Bake until the edges are set and firm, but the center remains slightly gooey and soft to maintain the desired texture. Once baked, remove the cake from the oven and allow it to cool completely to room temperature before frosting.
- Prepare the Frosting: In a clean mixing bowl, beat 8 oz softened cream cheese, ¼ cup softened unsalted butter, and ¼ cup packed brown sugar together until creamy and smooth. Gradually add 2 cups powdered sugar while continuing to beat the mixture until the frosting achieves a smooth, spreadable consistency.
- Frost and Serve: Once the cake is completely cooled, spread the brown sugar cream cheese frosting evenly over the top of the cake. Slice the cake into 12 servings. Serve and enjoy the rich, gooey, and spiced dessert perfect for seasonal celebrations.
Notes
- Ensure the cream cheese and butter are softened for easier mixing and a smoother texture.
- Do not overbake to maintain the gooey center texture; check doneness at 40 minutes.
- Use pure pumpkin puree, not pumpkin pie filling, for best flavor.
- The cake should be fully cooled before frosting to prevent melting or sliding.
- Store leftovers covered in the refrigerator and consume within 3-4 days for freshness.
