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Pumpkin Spice Gooey Cake

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Pumpkin Spice Gooey Cake is a rich fall dessert with layers of moist spice cake, a gooey pumpkin custard-like filling, and a velvety brown sugar cream cheese frosting. It’s the perfect blend of pumpkin pie and spice cake flavors, ideal for holidays or cozy gatherings.

  • Author: Sophia
  • Prep Time: 30 minutes
  • Cook Time: 1 hour 20 minutes
  • Total Time: 2 hours 30 minutes
  • Yield: 12–14 slices
  • Category: Dessert
  • Method: Baked
  • Cuisine: American
  • Diet: Vegetarian

Ingredients

  • 2 boxes spice cake mix (15.25 oz each)
  • 6 large eggs (3 per cake mix)
  • 1 cup vegetable oil (1/2 cup per cake mix)
  • 2 cups water (1 cup per cake mix)
  • 8 oz cream cheese, softened
  • 15 oz pumpkin puree (not pie filling)
  • 3 large eggs
  • 1 tsp vanilla extract
  • 1/2 cup unsalted butter, melted
  • 3 1/2–4 cups powdered sugar, sifted
  • 2 tsp pumpkin pie spice
  • 1 tsp ground cinnamon
  • 8 oz cream cheese, softened (for frosting)
  • 1/2 cup unsalted butter, softened (for frosting)
  • 1/2 cup light brown sugar, packed
  • 3 cups powdered sugar, sifted
  • 1 tsp vanilla extract
  • 1–2 tbsp heavy cream

Instructions

  1. Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans or two 9×13 pans.
  2. Prepare spice cakes separately: for each, whisk cake mix, 3 eggs, 1/2 cup oil, and 1 cup water until smooth. Bake 28–32 minutes or as directed. Cool completely.
  3. Make pumpkin filling: Beat softened cream cheese and pumpkin puree until smooth. Add 3 eggs, vanilla, and melted butter; mix well. Blend in powdered sugar, pumpkin pie spice, and cinnamon until smooth. Pour into greased 9-inch pan and bake 45–50 minutes, until edges set and center slightly gooey. Cool completely (chill to firm if needed).
  4. Make frosting: Beat cream cheese, butter, and brown sugar until fluffy. Add powdered sugar gradually. Mix in vanilla and cream for smooth, spreadable consistency.
  5. Assemble: Place one spice cake layer on plate, spread thin frosting, add cooled pumpkin layer, top with second cake. Frost entire cake with frosting.
  6. Chill cake 30–60 minutes before slicing. Garnish with caramel drizzle, gingersnaps, or pecans if desired.

Notes

  • For easier transfer, chill pumpkin filling before layering.
  • Best served chilled or at room temperature.
  • Use pumpkin puree, not pumpkin pie filling.
  • Optional garnishes: caramel drizzle, candied pecans, or crushed gingersnaps.

Nutrition

Find it online: https://savorymomskitchen.com/pumpkin-spice-gooey-cake/