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Pumpkin Spice Gooey Cake with Brown Sugar Cream Cheese

Pumpkin Spice Gooey Cake with Brown Sugar Cream Cheese Frosting Recipe

This Pumpkin Spice Gooey Cake with Brown Sugar Cream Cheese Frosting is a delightful treat that captures the cozy flavors of fall in every bite. The gooey pumpkin cake is spiced with warm autumn spices and topped with a creamy, rich brown sugar cream cheese frosting that adds a decadent touch. Perfect for gatherings, holidays, or just a sweet indulgence, this cake is sure to be a favorite for pumpkin lovers and anyone who enjoys a deliciously moist and flavorful dessert.

Table of Contents

  1. Ingredients
  2. Instructions
  3. Cook Notes & Tips
  4. Recipe Variations
  5. Frequently Asked Questions (FAQs)
  6. Conclusion

Ingredients

For the Pumpkin Spice Gooey Cake

  • 1 box yellow cake mix
  • 1/2 cup unsalted butter, melted
  • 1 large egg
  • 1 teaspoon vanilla extract
  • 1 can (15 oz) pumpkin puree
  • 3 large eggs
  • 1 teaspoon vanilla extract
  • 1/2 cup unsalted butter, melted
  • 1 teaspoon pumpkin pie spice
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon ground nutmeg
  • 4 cups powdered sugar

For the Brown Sugar Cream Cheese Frosting

  • 1/2 cup unsalted butter, softened
  • 8 oz cream cheese, softened
  • 1 cup brown sugar, packed
  • 2 teaspoons vanilla extract
  • 3 cups powdered sugar

Instructions

Step 1: Preheat Oven

  • Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking dish or line it with parchment paper.

Step 2: Prepare the Cake Base

  • In a medium mixing bowl, combine the yellow cake mix, melted butter, 1 large egg, and 1 teaspoon vanilla extract. Mix until well combined.
  • Press the mixture evenly into the bottom of the prepared baking dish to form the crust.

Step 3: Make the Pumpkin Filling

  • In a large mixing bowl, combine the pumpkin puree, 3 large eggs, 1 teaspoon vanilla extract, melted butter, pumpkin pie spice, cinnamon, and nutmeg. Mix until smooth.
  • Gradually add the powdered sugar, mixing until fully incorporated and smooth.
  • Pour the pumpkin mixture over the cake base, spreading it evenly.

Step 4: Bake the Cake

  • Bake in the preheated oven for 40-45 minutes, or until the edges are set and the center is slightly gooey. The cake should be slightly underbaked for a gooey texture.
  • Allow the cake to cool completely in the baking dish.

Step 5: Prepare the Brown Sugar Cream Cheese Frosting

  • In a large mixing bowl, beat the softened butter and cream cheese together until smooth and creamy.
  • Add the brown sugar and vanilla extract, mixing until fully combined.
  • Gradually add the powdered sugar, mixing until the frosting is smooth and fluffy.

Step 6: Frost the Cake

  • Once the cake is completely cooled, spread the brown sugar cream cheese frosting evenly over the top.
  • Slice and serve.

Cook Notes & Tips

  • Pumpkin Puree: Make sure to use pure pumpkin puree and not pumpkin pie filling, which has added sugars and spices.
  • Frosting Consistency: If the frosting is too thick, add a tablespoon of milk to reach your desired consistency. If it’s too thin, add a little more powdered sugar.
  • Gooey Center: The cake should be slightly underbaked in the center to achieve the signature gooey texture. Be careful not to overbake it.

Recipe Variations

  • Pecan Topping: Sprinkle chopped pecans over the frosting for added crunch and a nutty flavor.
  • Spiced Frosting: Add 1/2 teaspoon of cinnamon to the frosting for an extra layer of spice.
  • Maple Drizzle: Drizzle some pure maple syrup over the frosted cake for a sweet and flavorful touch.

Frequently Asked Questions (FAQs)

Q: Can I make this cake ahead of time? A: Yes, you can make the cake a day in advance. Store it in an airtight container in the refrigerator and bring it to room temperature before serving.

Q: How do I store leftovers? A: Store leftover cake in an airtight container in the refrigerator for up to 5 days. The cake is best served at room temperature, so let it sit out for a few minutes before serving.

Q: Can I freeze this cake? A: Yes, you can freeze the cake without the frosting for up to 2 months. Wrap it tightly in plastic wrap and place it in a freezer-safe bag. Thaw it in the refrigerator overnight and frost before serving.

This Pumpkin Spice Gooey Cake with Brown Sugar Cream Cheese Frosting is the ultimate fall dessert—rich, gooey, and bursting with warm spices. The creamy brown sugar frosting adds an extra layer of sweetness that complements the pumpkin perfectly. Whether you’re serving it for a holiday gathering or just as a special treat, this cake is sure to impress and satisfy any sweet tooth. Give this recipe a try and enjoy the comforting flavors of fall in every bite!