Instructions
Step 1: Preheat & Prep
Preheat oven to 350°F (175°C). Grease a 9×13 inch baking dish or line with parchment paper.
Step 2: Make 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
- In a large bowl, 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 is key!).
- Cool completely in the dish.
Step 5: Make the Frosting
- Beat softened butter and cream cheese until smooth.
- Add brown sugar and vanilla, mixing well.
- Gradually add powdered sugar until smooth and fluffy.
Step 6: Frost & Serve
- Frost the cooled cake evenly.
- Slice and enjoy!
Cook Notes & Tips
- Use pure pumpkin puree, not pumpkin pie filling.
- Adjust frosting consistency with milk (thinner) or powdered sugar (thicker).
- For a gooey center, don’t overbake!
Recipe Variations
- Add chopped pecans for crunch.
- Add 1/2 teaspoon cinnamon to the frosting.
- Drizzle with maple syrup.
Frequently Asked Questions (FAQs)
Q: Can I make this ahead? A: Yes! Store in the refrigerator and bring to room temperature before serving.
Q: How to store leftovers? A: Refrigerate in an airtight container for up to 5 days. Best served at room temperature.
Q: Can I freeze it? A: Yes, without frosting, for up to 2 months. Thaw overnight and frost before serving.
This Pumpkin Spice Gooey Cake with Brown Sugar Cream Cheese Frosting is the perfect fall dessert – rich, gooey, and full of warm spices! Enjoy!
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