Pumpkin Spice Gooey Cake with Brown Sugar Icing Recipe
Introduction
This Pumpkin Spice Gooey Cake with Brown Sugar Icing is a delightful seasonal treat combining a moist pumpkin cake base with a creamy, spiced cream cheese filling. Topped with a rich brown sugar frosting, it’s perfect for autumn gatherings or cozy nights in.
Ingredients
- 1 box yellow cake mix
- 1 large egg
- ½ cup (1 stick) unsalted butter, melted
- 1 cup pumpkin purée
- 1 teaspoon vanilla extract
- 8 oz cream cheese, softened (for filling)
- 2 large eggs (for filling)
- ½ cup (1 stick) unsalted butter, melted (for filling)
- ½ cup pumpkin purée (for filling)
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 4 cups powdered (confectioners’) sugar (for filling)
- 8 oz cream cheese, softened (for frosting)
- ¼ cup unsalted butter, softened (for frosting)
- ¼ cup packed brown sugar (for frosting)
- 2 cups powdered sugar (for frosting)
- 1 teaspoon vanilla extract (for frosting)
Instructions
- Step 1: Preheat your oven to 350°F (175°C). Grease a 9×13-inch pan and set it aside.
- Step 2: In a large bowl, combine the dry cake mix with the egg, melted butter, pumpkin purée, and vanilla extract. Stir until the mixture forms an even batter. Press this evenly into the bottom of the prepared pan.
- Step 3: In a separate bowl, beat the cream cheese until smooth. Add the eggs, vanilla extract, pumpkin purée, and melted butter, blending until uniform. Stir in the cinnamon, nutmeg, and cloves.
- Step 4: Gradually mix in the powdered sugar until the filling is smooth and lump-free.
- Step 5: Pour the pumpkin-cream cheese mixture over the cake base and spread it evenly. Bake on the center rack for 40–45 minutes until the edges are set and slightly golden, while the center still has a slight jiggle.
- Step 6: Remove the cake from the oven and let it cool completely in the pan to allow the filling to set.
- Step 7: To make the frosting, beat the softened cream cheese, softened butter, and brown sugar until light and airy. Add powdered sugar gradually, mixing until smooth. Stir in the vanilla extract and taste; add a pinch of salt if it’s too sweet.
- Step 8: Once the cake is fully cooled, spread the brown sugar cream cheese frosting evenly over the top. Optionally, garnish with chopped pecans or a light dusting of cinnamon.
Tips & Variations
- Use room-temperature ingredients to help everything blend smoothly.
- Avoid overbaking to keep the gooey center; the slight jiggle indicates perfect doneness.
- For a nutty twist, add chopped pecans either into the filling or as a topping.
- Substitute pumpkin purée with butternut squash purée for a different flavor profile.
Storage
Store the cake covered in the refrigerator for up to 4 days. Bring to room temperature before serving for the best texture. Reheat individual slices gently in the microwave for about 15 seconds if desired, but it’s delicious served chilled as well.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this cake ahead of time?
Yes, you can prepare the cake and frosting a day ahead. Refrigerate it covered, and allow it to come to room temperature before serving.
Can I freeze the cake?
This cake can be frozen without frosting. Wrap it tightly and freeze for up to 2 months. Thaw overnight in the refrigerator and frost before serving.
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Pumpkin Spice Gooey Cake with Brown Sugar Icing Recipe
- Total Time: 1 hour
- Yield: 12 servings 1x
Description
This Pumpkin Spice Gooey Cake with Brown Sugar Icing is a deliciously moist and gooey dessert perfect for fall. It features a tender yellow cake base infused with pumpkin purée and warm spices, topped with a luscious pumpkin-spiced cream cheese filling and finished with a rich brown sugar cream cheese frosting. The result is a cozy, indulgent treat with a perfectly gooey center and sweet, creamy topping.
Ingredients
For the Cake Layer
- 1 box yellow cake mix
- 1 large egg
- ½ cup (1 stick) unsalted butter, melted
- 1 cup pumpkin purée
- 1 teaspoon vanilla extract
For the Pumpkin-Spiced Gooey Filling
- 8 oz cream cheese, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup pumpkin purée
- ½ cup (1 stick) unsalted butter, melted
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 4 cups powdered (confectioners’) sugar
For the Brown-Sugar Cream Cheese Frosting
- 8 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- ¼ cup packed brown sugar
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Heat and prep: Preheat your oven to 350°F (175°C). Grease a 9×13-inch baking pan thoroughly and set it aside to be used for the cake.
- Make the cake base: In a large mixing bowl, combine the dry yellow cake mix with 1 egg, melted butter, pumpkin purée, and vanilla extract. Stir well until the batter is even and smooth. Press this batter evenly into the bottom of the prepared pan to form the cake base layer.
- Whip the gooey filling: In a separate bowl, beat the softened cream cheese until smooth and creamy. Add 2 eggs, vanilla, pumpkin purée, and melted butter and mix until fully incorporated. Stir in cinnamon, nutmeg, and cloves for warm spice flavor. Gradually add the powdered sugar and continue blending until the filling is smooth and lump-free.
- Layer and bake: Pour the pumpkin-spiced cream cheese filling over the cake base in the pan, spreading it into an even layer. Place the pan on the center oven rack and bake for 40 to 45 minutes. The edges should be set and slightly golden while the center maintains a slight jiggle, indicating the perfect gooey texture.
- Cool fully: Remove the cake from the oven and allow it to cool completely in the pan on a wire rack. Cooling allows the gooey filling to set fully, making it easier to frost cleanly.
- Make the brown-sugar frosting: Beat softened cream cheese, softened butter, and brown sugar together until the mixture is light and airy. Gradually add powdered sugar and mix until smooth. Stir in vanilla extract. Adjust sweetness if necessary by adding a small pinch of salt.
- Frost the cake: Once the cake is completely cooled, spread the brown sugar cream cheese frosting evenly over the top. Optionally, garnish with chopped pecans or a light dusting of cinnamon for extra texture and flavor.
Notes
- Use room-temperature ingredients for the best mixing results; letting butter, cream cheese, and eggs warm slightly helps create a smoother batter and frosting.
- Do not overbake the cake. Remove it when the edges are set but the center still jiggles slightly to retain the gooey texture. Residual heat will finish setting the center as it cools.
- If you prefer, add chopped pecans or cinnamon on top for an extra touch of autumn flavor and crunch.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: pumpkin spice cake, gooey pumpkin cake, cream cheese frosting, brown sugar icing, fall dessert, pumpkin dessert, spiced cake
