The very first time I made this Pumpkin Spice Gooey Cake, my entire kitchen smelled like the coziest fall candle you could ever imagine—warm pumpkin, buttery cake, cinnamon, and that unmistakable aroma of something sweet and decadent baking slowly in the oven. I remember pulling it out, the edges puffed and golden while the center jiggled just slightly, and I knew instantly this wasn’t just another pumpkin dessert. It was gooey, rich, comforting, and honestly one of the easiest cakes I’ve ever made, yet it felt like something special that I wanted to make again and again.
Why You’ll Love This Recipe
You’ll love this Pumpkin Spice Gooey Cake because it gives you that warm, nostalgic fall flavor in the most luxurious, melt-in-your-mouth texture. You get the sweetness of pumpkin pie, the softness of a freshly baked cake, and a gooey cream cheese layer that tastes like a cross between cheesecake and frosting. It’s one of those no-stress, no-fail desserts that feels impressive but requires almost no effort, which makes it perfect for holidays, potlucks, or those nights when you just want something delicious without fuss.
Ingredients
- 1 box yellow cake mix
- 1 stick (½ cup) melted butter
- 1 large egg
- 1 can (15 oz) pumpkin puree
- 1 teaspoon pumpkin pie spice
- 1 teaspoon vanilla extract
- 1 package (8 oz) cream cheese, softened
- 3 cups powdered sugar
- 2 large eggs
- 1 teaspoon cinnamon (optional but delicious)
When it comes to substitutions, this cake is surprisingly flexible. You can swap yellow cake mix for spice cake mix if you want extra warm flavor—I’ve tried both, and each one adds its own charm. The cream cheese must be softened, or it won’t blend smoothly, and trust me, lumps are the enemy of gooey layers. If you love bold spice, add extra cinnamon or even a pinch of nutmeg. And while canned pumpkin purée works perfectly, make sure you don’t accidentally grab pumpkin pie filling—it will make the cake too sweet and throw off the texture.
Equipment Needed
- 9×13 baking dish
- Mixing bowls
- Electric mixer or hand whisk
- Spatula
- Nonstick spray or parchment lining
I love using a glass 9×13 dish because you can really see the layers baking and browning around the edges, but any sturdy pan works. An electric mixer makes the cream cheese layer silky smooth, but you can do it by hand with a little extra patience. A rubber spatula is perfect for spreading the gooey mixture without tearing the base layer. And don’t skip lightly greasing your pan—this cake is luscious and sticky, and proper prep makes slicing so much easier.
Step-by-Step Instructions
When I make this cake, I start by preparing the base layer. I mix the cake mix, melted butter, and one egg until it forms a thick dough—almost like cookie dough. The first time I made it, I thought I had messed up because I expected it to be more like batter, but trust me, this consistency is exactly what you want. I press it gently into the bottom of the pan, and it spreads beautifully into an even layer that forms the perfect foundation for everything that goes on top.
Next comes my favorite part: the pumpkin mixture. In a bowl, I whisk together pumpkin puree, pumpkin pie spice, vanilla, and two eggs. Just mixing it already gives off that warm aroma of fall spices. Then I fold in the powdered sugar slowly so it doesn’t puff everywhere—I’ve made that mistake before, and the sugar cloud that filled my kitchen is one I’ll never forget. Once the pumpkin mixture is smooth, I add the softened cream cheese and blend until everything looks velvety and luscious.(See the next page below to continue…)