Pumpkin Spice Gooey Cake with Brown Sugar Cream Cheese Frosting Recipe
If you’re ready to embrace the coziest flavors of fall, then this Pumpkin Spice Gooey Cake with Brown Sugar Cream Cheese Frosting is about to become your new best friend. Imagine a buttery spice cake base topped with a luscious, pumpkin-forward layer that bakes up perfectly gooey, and then crowned with the silkiest, slightly caramel-y frosting you’ve ever tasted. This dessert is not only a total showstopper at gatherings, it’s also surprisingly simple to whip up at home, promising pumpkin perfection in every bite. Whether you’re a fall fanatic or just craving the ultimate comfort treat, the Pumpkin Spice Gooey Cake with Brown Sugar Cream Cheese Frosting always delivers pure autumn magic.
Ingredients You’ll Need
Don’t let the impressive look of this cake fool you—the ingredient list is delightfully approachable! Each component, from the spiced cake mix to the rich brown sugar in the frosting, plays an essential role in building the dreamy flavor, creamy texture, and gorgeous color of this Pumpkin Spice Gooey Cake with Brown Sugar Cream Cheese Frosting.
- Spice cake mix: A shortcut that brings all those fragrant, cozy spices together instantly for a perfect base.
- Unsalted butter (melted): Provides essential richness and helps form the sturdy yet tender crust.
- Large eggs: Needed for both the cake and filling for binding and a silky texture.
- Pumpkin puree: The star of the show—be sure to use pure pumpkin, not pumpkin pie filling, for the best flavor.
- Cream cheese (softened): Used in both the gooey layer and the frosting for ultra creaminess and tang.
- Vanilla extract: Adds sweet aroma and rounds out the pumpkin spice notes beautifully.
- Pumpkin pie spice: Enhances the cake’s autumnal warmth—feel free to add an extra pinch if you crave more spice.
- Powdered sugar: Sweetens the filling and gives the frosting ultra-smooth body.
- Packed brown sugar: Gives the cream cheese frosting its irresistibly deep, caramel-like flavor.
- Milk: Just a splash brings the frosting to the perfect spreadable consistency—add a little at a time.
How to Make Pumpkin Spice Gooey Cake with Brown Sugar Cream Cheese Frosting
Step 1: Prep Your Pan and Oven
Start by preheating your oven to 350°F and generously greasing a 9×13-inch baking dish. This little bit of prep ensures your Pumpkin Spice Gooey Cake with Brown Sugar Cream Cheese Frosting slides out easily and gives you clean edges for serving.
Step 2: Mix and Press the Crust
In a medium bowl, combine the spice cake mix, melted butter, and one egg. Stir until a thick, slightly sticky dough forms. Press this mixture evenly into the bottom of your prepared pan—don’t worry if it seems a bit thick, it’s supposed to form a rich, cookie-like base for the gooey goodness.
Step 3: Whip Up the Pumpkin Gooey Filling
Using a separate bowl, beat the softened cream cheese until smooth and creamy. Add in the pumpkin puree, three eggs, vanilla extract, and pumpkin pie spice. Mix until well blended, then gradually add the powdered sugar, beating on low speed until the filling is completely smooth and silky.
Step 4: Assemble and Bake
Pour the pumpkin cream cheese mixture over the crust and use a spatula to spread it evenly into the corners. Bake for 45 to 50 minutes—the center should still be a little jiggly for that classic gooey texture, so resist the urge to overbake. Let the cake cool completely in the pan.
Step 5: Make the Brown Sugar Cream Cheese Frosting
In a clean bowl, use a mixer to beat the softened cream cheese and softened butter together until light and fluffy. Add in the brown sugar and vanilla extract, mixing until smooth. Gradually beat in the powdered sugar, then drizzle in just enough milk (a tablespoon at a time) until you have a spreadable, luscious frosting.
Step 6: Frost and Serve
Once the Pumpkin Spice Gooey Cake with Brown Sugar Cream Cheese Frosting is completely cool, spread that dreamy brown sugar cream cheese frosting evenly across the top. Slice into generous squares and get ready for rave reviews!
How to Serve Pumpkin Spice Gooey Cake with Brown Sugar Cream Cheese Frosting
Garnishes
To put the finishing touch on your Pumpkin Spice Gooey Cake with Brown Sugar Cream Cheese Frosting, sprinkle a little cinnamon or freshly grated nutmeg over the frosting for added aroma and visual appeal. A handful of candied pecans or a drizzle of caramel sauce can take it over the top for special occasions.
Side Dishes
This cake stands proud all by itself, but if you want to make dessert extra-special, serve it with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream. Coffee, chai, or a glass of cold milk on the side is pure autumn heaven.
Creative Ways to Present
For a fun twist, cut the cake into bite-sized bars and arrange on a platter for party-ready pumpkin spice bites! Individual ramekins or small jars also make adorable, single-serve options for picnics or gatherings.
Make Ahead and Storage
Storing Leftovers
Store any leftover Pumpkin Spice Gooey Cake with Brown Sugar Cream Cheese Frosting tightly covered in the refrigerator. The cake stays moist and the flavors deepen after a day or two—it’s fabulous both cold and at room temperature.
Freezing
This cake freezes beautifully, unfrosted or fully frosted. Wrap tightly in plastic wrap and aluminum foil, or place slices in an airtight container. Thaw in the fridge overnight before serving for best texture and flavor.
Reheating
If you prefer your cake slightly warm, pop a slice in the microwave for 10–15 seconds (frosting and all). It brings the gooey texture back to life and takes the fall flavors up a notch.
FAQs
Can I use homemade pumpkin puree instead of canned?
Absolutely! Just be sure to drain it well to keep the layer gooey, not watery. Homemade puree brings even more natural pumpkin flavor.
Is it normal for the center to be a bit jiggly after baking?
Yes, that’s exactly what makes this Pumpkin Spice Gooey Cake with Brown Sugar Cream Cheese Frosting so irresistible! The final texture should be set at the edges but gooey in the middle.
Can I make this recipe gluten free?
Definitely—just swap in your favorite 1:1 gluten-free spice cake mix and double-check that all your other ingredients are gluten free. The rest of the recipe remains unchanged.
How long will this cake keep in the fridge?
Stored properly, it will stay delicious for up to 5 days in the refrigerator. Just cover it well to keep it moist and avoid absorbing any fridge odors.
Can I leave off the frosting?
Of course! While the Brown Sugar Cream Cheese Frosting is a dreamy addition to this Pumpkin Spice Gooey Cake, the cake is flavorful enough to shine on its own if you prefer something less sweet.
Final Thoughts
If your autumn baking needs a new star, you just can’t go wrong with Pumpkin Spice Gooey Cake with Brown Sugar Cream Cheese Frosting. This treat is pure comfort, perfect for sharing or savoring solo, and sure to inspire plenty of happy kitchen memories. Trust me—just one bite, and you’ll see why friends and family keep coming back for more!
Print
Pumpkin Spice Gooey Cake with Brown Sugar Cream Cheese Frosting Recipe
- Total Time: 1 hour 10 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
Indulge in the ultimate fall dessert with this Pumpkin Spice Gooey Cake featuring a decadent Brown Sugar Cream Cheese Frosting. A perfect blend of warm spices and creamy sweetness in every bite!
Ingredients
For the cake:
- 1 box spice cake mix
- 1/2 cup unsalted butter, melted
- 1 large egg
- 1 (15 oz) can pumpkin puree
- 1 (8 oz) package cream cheese, softened
- 3 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin pie spice
- 1 (16 oz) box powdered sugar
For the frosting:
- 1 (8 oz) package cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1/2 cup packed brown sugar
- 1 teaspoon vanilla extract
- 1–2 tablespoons milk (as needed for consistency)
- 1/2 cup powdered sugar
Instructions
- Preheat the oven and prepare the pan: Preheat the oven to 350°F. Grease a 9×13-inch baking dish.
- Make the cake: Mix cake mix, melted butter, and 1 egg to form dough. Press into pan.
- Prepare the filling: Beat cream cheese, add pumpkin, eggs, vanilla, pumpkin spice, and powdered sugar. Pour over crust.
- Bake: Bake for 45-50 minutes until slightly set. Cool.
- Make the frosting: Beat cream cheese, butter, brown sugar, vanilla until smooth. Add powdered sugar and milk for consistency.
- Frost and serve: Spread frosting over cooled cake. Slice and enjoy!
Notes
- The cake is intentionally gooey; avoid overbaking.
- For added fall flavor, sprinkle cinnamon or nutmeg on top.
- Store leftovers in the refrigerator.
- Prep Time: 20 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 420
- Sugar: 38g
- Sodium: 320mg
- Fat: 21g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 95mg
