This Pumpkin Spice Gooey Cake is a rich, layered dessert that perfectly captures the warmth and coziness of fall flavors. It starts with two layers of moist spice cake, followed by a thick, custard-like pumpkin filling that stays slightly gooey in the center. Everything is wrapped in a creamy, sweet brown sugar cream cheese frosting that adds a velvety finish. Whether you’re making it for Thanksgiving, a fall get-together, or just a special treat, this cake is the ultimate way to celebrate pumpkin season. Each bite offers spiced cake, creamy pumpkin, and just the right touch of sweetness.

Why You’ll Love This Recipe

• It combines the flavors of pumpkin pie and spice cake in one show-stopping dessert.

• The gooey pumpkin layer is soft, creamy, and decadent without being overly sweet.

• The brown sugar cream cheese frosting adds a rich, caramel-like flavor.

• It’s perfect for fall and winter holidays, potlucks, or casual family gatherings.

• You can prepare it in layers or as a sheet cake, depending on your style.

• It’s make-ahead friendly, so you can assemble it the day before.

• The textures—fluffy, gooey, creamy—are incredibly satisfying.

• It’s a crowd-pleaser for both pumpkin lovers and cake fans.

• You can easily customize it with garnishes or mix-ins.

• The recipe uses simple, pantry-friendly ingredients.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For each spice cake layer (you’ll need to make two):

• 1 box of spice cake mix (approximately 15.25 oz)

• 3 large eggs

• 1/2 cup vegetable oil

• 1 cup water

For the gooey pumpkin filling:

• 1 package (8 oz) cream cheese, softened to room temperature

• 1 can (15 oz) pumpkin puree (not pumpkin pie filling)

• 3 large eggs

• 1 teaspoon vanilla extract

• 1/2 cup unsalted butter (1 stick), melted and slightly cooled

• 3 1/2 to 4 cups powdered sugar, sifted

• 2 teaspoons pumpkin pie spice

• 1 teaspoon ground cinnamon

For the brown sugar cream cheese frosting:

• 1 package (8 oz) cream cheese, softened

• 1/2 cup unsalted butter (1 stick), softened

• 1/2 cup light brown sugar, packed

• 3 cups powdered sugar, sifted

• 1 teaspoon vanilla extract

• 1 to 2 tablespoons heavy cream, as needed for consistency

Directions

1. Preheat the oven to 350°F (175°C). Grease and line two 9-inch round cake pans with parchment paper. If making a sheet cake version, use two 9×13 pans.

2. Prepare the spice cake layers:
   In two separate mixing bowls, prepare each box of spice cake mix individually. For each, combine 1 cake mix, 3 eggs, 1/2 cup vegetable oil, and 1 cup water. Whisk until smooth and lump-free.
   Pour into the prepared pans and bake according to the package instructions, typically 28–32 minutes for round pans.
   Once baked, remove from oven and let cool completely on a wire rack.

3. Make the gooey pumpkin filling:
   In a large bowl, beat the softened cream cheese and pumpkin puree together until smooth and creamy.
   Add in the eggs, vanilla extract, and melted butter. Beat again until fully incorporated.
   Gradually add the powdered sugar, pumpkin pie spice, and ground cinnamon. Mix until smooth and slightly thick.
   Pour the mixture into a greased 9-inch pan (or the same size used for the cake layers).
   Bake at 350°F (175°C) for 45–50 minutes, or until the edges are set and the center still looks slightly gooey (a slight jiggle is fine).
   Let cool completely before removing from the pan. You may refrigerate it to help it firm up.

4. Make the frosting:
   In a large mixing bowl, beat the softened cream cheese, butter, and brown sugar until light and fluffy.
   Add powdered sugar, one cup at a time, beating well between additions.
   Mix in the vanilla extract and heavy cream, starting with 1 tablespoon and adding more as needed for a smooth, spreadable texture.

5. Assemble the cake:
   Place one spice cake layer on a serving plate or cake stand.
   Spread a thin layer of frosting on top to help the next layer stick.
   Gently place the cooled gooey pumpkin filling on top (this layer is delicate—use a large spatula or your hands to move it carefully).
   Add the second spice cake layer on top of the pumpkin layer.
   Frost the entire cake with the brown sugar cream cheese frosting, smoothing the top and sides.

6. Chill and serve:
   Refrigerate the cake for at least 30–60 minutes before slicing. This allows the layers to firm up and makes cleaner slices.

Optional garnish: Drizzle with caramel sauce, top with crushed gingersnaps or candied pecans, and finish with a light dusting of cinnamon sugar.

Servings and timing

Servings: 12 to 14 slices
Prep time: 30 minutes
Cook time: 1 hour 20 minutes
Chill time: 30 to 60 minutes
Total time: About 2 hours 30 minutes

Variations

• Sheet Cake Version: Bake everything in a 9×13 pan for a casual, easy-to-serve dessert.

• Cupcakes: Make spice cupcakes and add a dollop of gooey filling in the center before baking.

• Nutty Crunch: Add chopped pecans or walnuts to the spice cake batter.

• Frosting Twist: Swap brown sugar with maple syrup or use classic cream cheese frosting.

• Chai Spice Substitute: Replace pumpkin pie spice with chai spice for a different warm flavor.

• Gluten-Free: Use a gluten-free cake mix and ensure other ingredients are gluten-free.

• Mini Cakes: Assemble in ramekins for individual servings.

• Extra Filling: Double the gooey layer for an ultra-rich center.

• Drizzle It: Add chocolate or white chocolate drizzle on top for extra flair.

• No Frosting: Dust the top with powdered sugar instead of frosting for a simpler finish.

Storage/Reheating

Store the assembled cake in the refrigerator, covered, for up to 5 days. Let it sit at room temperature for 15–20 minutes before serving for the best texture.
To freeze, wrap individual slices tightly in plastic wrap, then place in a freezer-safe container or bag. Freeze for up to 2 months. Thaw in the fridge overnight before serving.
This cake is best served cold or at room temperature—no reheating needed.

FAQs

Can I use homemade spice cake instead of boxed mix?

Yes, you can substitute your favorite homemade spice cake recipe if you prefer, but using boxed mix saves time and still delivers great flavor.

Can I make this cake a day ahead?

Absolutely. In fact, it’s better when made a day ahead. It gives the layers time to settle and makes slicing easier.

Is the gooey pumpkin layer supposed to be underbaked?

It should be slightly gooey in the center, but not runny. The edges should be set, and the center should jiggle slightly when you shake the pan gently.

Can I skip the frosting?

You can skip it or substitute it with a light dusting of powdered sugar or a drizzle of caramel if you want something lighter.

What’s the best way to transfer the gooey layer without breaking it?

Let it cool completely and refrigerate it for 30 minutes to firm it up before moving it gently with a wide spatula or your hands.

Can I use pumpkin pie filling instead of puree?

No. Pumpkin pie filling contains sugar and spices that would throw off the balance of the recipe.

What if I only want to make one cake layer?

You can halve the recipe and make a single-layer version with just one spice cake and the gooey pumpkin layer on top.

Can I make this in a bundt pan?

No, the gooey layer won’t bake evenly in a bundt pan. Stick to layered or sheet cake formats for best results.

How sweet is this cake?

It’s sweet but balanced. The tangy cream cheese and spice cake cut through the richness of the filling and frosting.

Can I add mix-ins to the pumpkin filling?

Yes, try adding mini chocolate chips or chopped nuts for added texture and flavor.

Conclusion

Pumpkin Spice Gooey Cake is everything you want in a fall dessert: rich, cozy, flavorful, and unforgettable. With its layers of soft spice cake, indulgent pumpkin filling, and a creamy frosting that ties it all together, it’s bound to become a seasonal favorite. Perfect for gatherings or treating yourself to something special, this cake is as impressive in presentation as it is in taste.