The Sweet Origins of Pumpkin Spice Gooey Cake

Pumpkin Spice Gooey Cake is an irresistible twist on the classic Gooey Butter Cake — a beloved dessert that originated in St. Louis, Missouri. This fall-inspired version combines the warmth of pumpkin puree and aromatic spices like cinnamon, nutmeg, and cloves, creating a rich, creamy texture that melts in your mouth. The base layer made from yellow cake mix keeps things simple yet flavorful, while the gooey filling brings that iconic soft, almost custard-like center. Every bite bursts with cozy autumn flavor, making it the perfect treat for holiday gatherings or an after-dinner indulgence.

Why This Recipe Works So Well

The secret to the perfect Pumpkin Spice Gooey Cake lies in its layers and textures. The cake base provides structure and buttery sweetness, while the filling combines cream cheese and pumpkin puree for that luscious, creamy consistency. The addition of warm spices enhances the natural sweetness of pumpkin, creating balance and depth. The final touch — a decadent brown sugar cream cheese frosting — adds caramel-like richness with a smooth, velvety finish. Each layer complements the next, giving you a dessert that’s moist, gooey, and perfectly spiced for fall.

Tips for the Perfect Pumpkin Dessert

Make sure to use pure pumpkin puree, not pumpkin pie filling, to control the sweetness and spice levels. Allow the cake to cool completely before frosting — this ensures the cream cheese topping stays fluffy and smooth. For added crunch and flavor contrast, sprinkle chopped pecans or a dash of cinnamon over the frosting. If you prefer a lighter version, substitute part of the butter with applesauce and use reduced-fat cream cheese. This recipe also stores beautifully — simply refrigerate leftovers in an airtight container for up to 4 days.

Ingredients

For the Cake Base:

• 1 box yellow cake mix
• 1 large egg
• ½ cup unsalted butter, melted
• 1 cup pumpkin puree
• 1 tsp vanilla extract

For the Pumpkin Spice Gooey Filling:

• 8 oz cream cheese, softened
• 2 large eggs
• 1 tsp vanilla extract
• ½ cup pumpkin puree
• ½ cup unsalted butter, melted
• 1 tsp ground cinnamon
• ½ tsp ground nutmeg
• ¼ tsp ground cloves
• 4 cups powdered sugar

For the Brown Sugar Cream Cheese Frosting:

• 8 oz cream cheese, softened
• ¼ cup unsalted butter, softened
• ¼ cup brown sugar, packed
• 2 cups powdered sugar
• 1 tsp vanilla extract

Step-by-Step Instructions

Step 1: Prepare the Cake Base

Preheat oven to 350°F (175°C) and grease a 9×13-inch baking dish.

In a large bowl, combine cake mix, egg, melted butter, pumpkin puree, and vanilla extract until smooth.

Press the mixture evenly into the bottom of the pan.

Step 2: Make the Gooey Filling

In a separate bowl, beat softened cream cheese until creamy. Add eggs, vanilla, pumpkin puree, melted butter, cinnamon, nutmeg, and cloves. Gradually mix in powdered sugar until smooth.

Pour this filling over the cake base and spread evenly.

Step 3: Bake to Perfection

Bake for 40–45 minutes. The edges should be firm, but the center should remain slightly gooey. Let cool completely in the pan.

Step 4: Prepare the Frosting

Beat together cream cheese, butter, and brown sugar until light and fluffy. Gradually add powdered sugar, then mix in vanilla extract until smooth and spreadable.

Step 5: Frost and Finish

Spread the frosting over the cooled cake. Optionally, sprinkle chopped pecans or a dusting of cinnamon on top.

Step 6: Slice & Serve

Cut into squares and serve. Each bite delivers warm spice, gooey texture, and creamy frosting — a true fall delight!

Recipe Timing & Nutrition

• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Cooling & Frosting Time: 30 minutes
• Total Time: 1 hour 35 minutes
• Servings: 12
• Calories per Serving: ~460 kcal

Q1: Can I make this cake ahead of time?

Yes! Bake the cake the day before, cover it tightly, and refrigerate. Frost before serving for the best texture.

Q2: Can I freeze Pumpkin Spice Gooey Cake?

Absolutely. Freeze the unfrosted cake for up to 2 months. Thaw overnight in the fridge, then frost before serving.

Q3: What can I substitute for cream cheese?

Mascarpone cheese or Neufchâtel cheese work as great substitutes for a slightly lighter texture.

Q4: How can I make it extra gooey?

Slightly underbake the cake by a few minutes and avoid overmixing the filling to keep the center soft and creamy.