When fall cravings kick in, nothing beats a warm, cozy dessert packed with pumpkin and spice. This Pumpkin Spice Gooey Cake is rich, creamy, and irresistibly soft in the center—like a cross between cheesecake, custard, and cake all in one bite.
Unlike a regular pumpkin cake, this gooey version has a tender base and a thick, buttery pumpkin layer that bakes into that signature “gooey” middle. Perfect for Thanksgiving, holiday gatherings, potlucks, or anytime you want an easy fall dessert that gets rave reviews.
Ingredients
Makes 16 squares (9×13-inch pan)
Bottom Cake Layer
- 1 box yellow cake mix (15.25 oz / 432g)
- 1 large egg
- 1/2 cup (115g) unsalted butter, melted
Pumpkin Gooey Layer
- 8 oz (225g) cream cheese, softened
- 1 can (15 oz / 425g) pumpkin puree (not pumpkin pie filling)
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup (115g) unsalted butter, melted
- 3 1/2 cups (420g) powdered sugar
- 2 teaspoons pumpkin pie spice
- 1/2 teaspoon cinnamon (optional for extra warmth)
- 1/4 teaspoon salt
Optional topping:
- Powdered sugar for dusting
- Whipped cream for serving
Preparation Time
- Prep time: 15 minutes
- Bake time: 40–45 minutes
- Cooling time: 45–60 minutes
- Total time: About 2 hours
Step-by-Step Instructions
Step 1: Preheat and Prep
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish (or line with parchment).
Step 2: Make the Bottom Layer
In a bowl, mix cake mix, egg, and melted butter until a thick dough forms.
Press evenly into the bottom of the pan.
Step 3: Make the Pumpkin Gooey Layer
Beat cream cheese until smooth. Mix in pumpkin puree, eggs, and vanilla.
Add melted butter and mix again.
Gradually add powdered sugar, pumpkin pie spice, cinnamon (if using), and salt. Mix until creamy and smooth.
Step 4: Assemble
Pour pumpkin mixture over the bottom layer and spread evenly.
Step 5: Bake
Bake for 40–45 minutes, until the edges are set but the center is still slightly jiggly.
Do not overbake—gooey cake should look a little underdone in the middle.
Step 6: Cool and Slice
Cool at room temperature for at least 45 minutes (it firms as it cools).
Slice into squares and dust with powdered sugar if desired.
Serving Suggestions
- Serve warm with whipped cream or vanilla ice cream.
- Drizzle with caramel sauce for extra indulgence.
- Sprinkle chopped pecans on top for crunch.
- Pair with hot coffee, chai, or spiced latte.
- Chill leftovers for a more cheesecake-like texture.
Nutritional Highlights
| Nutrient | Per Serving (1 square) |
|---|---|
| Calories | 310 |
| Protein | 4 grams |
| Total Fat | 14 grams |
| Saturated Fat | 8 grams |
| Carbohydrates | 43 grams |
| Sugars | 31 grams |
| Fiber | 1 gram |
| Sodium | 240 milligrams |
Nutritional Notes:
- Pumpkin adds vitamin A and a bit of fiber.
- Cream cheese provides richness and a creamy texture.
- The gooey center comes from the balance of eggs, butter, and powdered sugar—avoid overbaking to keep it soft.
Tips for Perfect Gooey Cake
- Use pumpkin puree, not pumpkin pie filling (which is sweetened and spiced already).
- Don’t overbake—edges should be set, center should still jiggle slightly.
- Let it cool before slicing for clean squares.
- For extra spice, add a pinch of nutmeg or cloves.
- Store leftovers covered in the fridge; reheat slices gently if you want them warm.
Variations to Try
- Pecan Crunch: Sprinkle chopped pecans on top before baking.
- Caramel Pumpkin Gooey Cake: Drizzle caramel over the top after baking.
- Chocolate Chip Version: Fold 1/2 cup mini chocolate chips into the pumpkin layer.
- Gingerbread Twist: Swap yellow cake mix for spice cake mix.
- Mini Bars: Bake in a smaller pan for thicker, richer squares (add bake time).
Conclusion
This Pumpkin Spice Gooey Cake is the ultimate fall dessert—soft, creamy, buttery, and loaded with warm pumpkin spice flavor. It’s easy to make, feeds a crowd, and always gets compliments thanks to that irresistible gooey center.
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