What is pumpkin spice gooey cake made of?

It’s made with a spiced cake base, a creamy pumpkin filling, and a rich cream cheese frosting. The combination of cake mix, pumpkin puree, butter, eggs, and spices creates a soft, gooey texture that’s incredibly satisfying.

Can I make pumpkin spice gooey cake without cake mix?

Yes! You can substitute cake mix with a homemade blend of flour, sugar, baking powder, and warm spices like cinnamon and nutmeg. This allows more control over sweetness and flavor.

How do I keep gooey cake from overbaking?

Bake just until the edges are set and the center still has a slight jiggle. Overbaking will make the cake firm instead of gooey. Let it cool and chill before slicing for the perfect texture.

Can I freeze pumpkin spice gooey cake?

Absolutely. Slice the cake, wrap individual pieces well, and freeze for up to two months. Thaw in the fridge or at room temperature before serving.

What’s the best way to serve pumpkin spice gooey cake?

Chilled or slightly warmed — both are delicious. Serve plain or with whipped cream, caramel drizzle, or a scoop of vanilla ice cream for an extra treat.

Is this cake good for holiday gatherings?

Definitely! Its rich flavor and gooey texture make it a crowd-pleaser at fall events, Thanksgiving dinners, and holiday parties. Plus, it’s easy to make ahead.

Pumpkin Spice Gooey Cake | 5 Easy Steps for the Best Fall Dessert

Description

Pumpkin spice gooey cake is the ultimate fall dessert — rich, spiced, and topped with creamy frosting. Easy to make with cake mix or from scratch, it’s perfect for holidays, potlucks, or cozy nights in.

Ingredients

Scale

For the Cake:

1 box spice cake mix
1/2 cup unsalted butter, melted
3 large eggs, divided
1 can pumpkin puree
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract

For the Frosting:

8 oz cream cheese, softened
1/2 cup light brown sugar
2 cups powdered sugar
1/4 cup milk
1/2 teaspoon cinnamon

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Instructions

Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.
In a bowl, mix spice cake mix, melted butter, and 1 egg until combined. Press into the bottom of the dish.
In another bowl, mix pumpkin puree, 2 eggs, pumpkin pie spice, and vanilla. Pour over crust layer.
Bake for 35–40 minutes until edges are set and center is slightly jiggly. Let cool.
Beat cream cheese and brown sugar until fluffy. Add powdered sugar, milk, and cinnamon; mix until smooth.
Spread frosting over cooled cake. Chill before slicing and serving.

Notes

– Don’t overbake; cake should remain gooey in the center.
– Add chopped pecans or caramel drizzle for variation.
– Serve chilled or slightly warm for best texture.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Dessert
Method: Bake
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320
Sugar: 28g
Sodium: 220mg
Fat: 15g
Saturated Fat: 8g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 42g
Fiber: 1g
Protein: 4g
Cholesterol: 75mg