Next, in another bowl, beat the softened cream cheese until it’s nice and smooth, then gradually mix in the powdered sugar, milk, pumpkin pie spice, and vanilla extract. It should become creamy and luscious, with a sweet scent wafting through the kitchen. Gently dollop this creamy mixture over the cake batter. I love leaving it in swirls—you’ll get a gooey surprise in every slice!
Bake for 40-45 minutes. The edges should begin to pull from the sides of the pan, but the center should still have a slight jiggle when you take it out. It’s important not to overbake, as that gooey center is what makes this cake special. Let it cool for a bit, and then I recommend cutting it into generous squares—maybe one or two for yourself!
Lastly, you can serve it warm or at room temperature, topped with some whipped cream for an extra indulgence. Savor each bite and enjoy the flavors of fall infused in your kitchen!
Pro Tips for Best Results
During my process of perfecting this recipe, I experimented with different brands of cake mix. I found that some mixes yielded better consistency than others. My top choice gives a rich texture that complements the pumpkin perfectly. Trust me; sticking to a good quality mix really pays off!
I also tested varying amounts of pumpkin—some recipes call for a bit more or less. I found that sticking to 1 can (15 oz) yields the perfect moisture without making it too dense. If you go beyond that, it can get heavy, which isn’t the gooey effect we’re going for!
Finally, don’t skip on the frosting. Keeping the cream cheese mixture slightly gooey gives that desired texture, and oh boy, paired with the spiced batter, it just sings of autumn!
Common Mistakes to Avoid
One of the most common mistakes I initially made was not properly greasing the pan. This can lead to heartache when you try to serve it and it sticks! I’ve learned that using a non-stick spray generously can save you from a crumbled dessert disaster, trust me. (See the next page below to continue…)