Instructions
Step 1: Preheat Oven
- Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish or line with parchment paper.
Step 2: Prepare the Cake Base
- Combine cake mix, melted butter, 1 egg, and 1 teaspoon vanilla. Mix well.
- Press mixture into the bottom of the prepared dish.
Step 3: Make the Pumpkin Filling
- Combine pumpkin puree, 3 eggs, 1 teaspoon vanilla, melted butter, pumpkin pie spice, cinnamon, and nutmeg. Mix until smooth.
- Gradually add powdered sugar, mixing until smooth.
- Pour over the cake base and spread evenly.
Step 4: Bake the Cake
- Bake for 40-45 minutes, or until edges are set and the center is slightly gooey (slightly underbaked for best gooeyness!).
- Cool completely in the dish.
Step 5: Prepare the Brown Sugar Cream Cheese Frosting
- Beat softened butter and cream cheese until smooth and creamy.
- Add brown sugar and vanilla; mix well.
- Gradually add powdered sugar until smooth and fluffy.
Step 6: Frost the Cake
- Once cooled, frost the cake evenly.
- Slice and serve!
Cook Notes & Tips
- Pumpkin Puree: Use pure pumpkin puree, not pumpkin pie filling.
- Frosting Consistency: Add a tablespoon of milk if too thick, or more powdered sugar if too thin.
- Gooey Center: Slightly underbake for that signature gooey texture.
Recipe Variations
- Pecan Topping: Add chopped pecans for crunch.
- Spiced Frosting: Add 1/2 teaspoon cinnamon to the frosting.
- Maple Drizzle: Drizzle with pure maple syrup.
Frequently Asked Questions (FAQs)
Q: Can I make this ahead? A: Yes! Make it a day in advance and refrigerate in an airtight container. Bring to room temperature before serving.
Q: How do I store leftovers? A: Refrigerate in an airtight container for up to 5 days. Serve at room temperature.
Q: Can I freeze it? A: Yes, freeze the unfrosted cake for up to 2 months. Wrap tightly and thaw overnight in the refrigerator before frosting.
This Pumpkin Spice Gooey Cake with Brown Sugar Cream Cheese Frosting is the ultimate fall dessert—rich, gooey, and bursting with warm spices. Enjoy!
ADVERTISEMENT
