Pumpkin Spice Gooey Cake with Cream Cheese Frosting

If fall had a flavor, this would be it. I’m talking about that cozy, sweet smell that fills the kitchen the moment cinnamon and pumpkin hit the oven. This Pumpkin Spice Gooey Cake isn’t just dessert—it’s one of those recipes that turns an ordinary afternoon into something memorable. Every time I bake it, the house smells like comfort, and I find myself standing by the oven door, impatiently waiting for that golden top to set just enough while the center stays soft and gooey.

I first made this cake a few years ago, right after a trip to the farmer’s market where I picked up a few cans of pure pumpkin “just because.” It was one of those impulsive buys that ended up becoming a tradition. Now it’s the recipe I pull out whenever the weather cools down, when I want the kitchen to feel warm and inviting, or when friends stop by unexpectedly and I want to serve something that looks and tastes like I spent all afternoon baking (spoiler: it’s easier than it looks).

The Magic of Pumpkin and Spice

Pumpkin has a way of making everything taste like home. Pair it with cinnamon, nutmeg, and cloves, and suddenly you’ve got that nostalgic flavor that makes people smile after the first bite. But here’s the thing about this cake—it’s not your typical pumpkin dessert. It’s gooey, rich, and has that soft, buttery center that practically melts when it meets the cream cheese frosting.

The base of the cake is made with a boxed yellow cake mix (yes, really). But don’t let that fool you. With a few simple tweaks—like adding real pumpkin puree, eggs, and melted butter—it transforms into a perfectly spiced crust that holds all that gooey pumpkin goodness. Then comes the cream cheese layer that gets whipped and baked right on top, giving you this custard-like texture that’s both creamy and lightly caramelized around the edges.

Every bite tastes like a pumpkin pie and a cheesecake had the best kind of autumn baby.

Why You’ll Love This Cake

• It’s incredibly easy—no fancy tools or tricky steps.

• The texture is unreal—soft in the middle, crisp around the edges.

• It stays moist for days, even when refrigerated.

• And that cream cheese frosting? It’s like the final cozy blanket that ties everything together.

Honestly, this is one of those recipes that people always ask for after a bite. So don’t be surprised if it becomes your signature fall dessert too.

Ingredients

For the Cake Base:

• 1 box yellow cake mix (just the dry mix)

• 1 stick (½ cup) unsalted butter, melted

• 1 large egg

• 1 teaspoon pure vanilla extract

For the Pumpkin Filling:

• 1 can (15 ounces) pumpkin puree — not pumpkin pie filling

• 3 large eggs

• 1 stick (½ cup) unsalted butter, melted

• 1 teaspoon vanilla extract

• 1 teaspoon ground cinnamon

• ½ teaspoon ground nutmeg

• ¼ teaspoon ground cloves

• 1 (16-ounce) box powdered sugar

For the Cream Cheese Frosting:

• 1 (8-ounce) package cream cheese, softened

• 4 tablespoons unsalted butter, softened

• 2 cups powdered sugar, sifted

• 1 teaspoon vanilla extract

• A pinch of salt

• Optional: a sprinkle of cinnamon or pumpkin pie spice for garnish

Directions

Step 1: Preheat and Prepare

Start by preheating your oven to 350°F (175°C). Grease a 9×13-inch baking dish and line it with parchment paper if you want easier cleanup later (trust me, it’s worth it). Set it aside while you mix everything up.

Step 2: Make the Cake Base

In a large mixing bowl, combine the dry cake mix, melted butter, egg, and vanilla extract. Stir until the mixture looks thick and sticky—almost like cookie dough. Press it evenly into the bottom of your prepared pan. You don’t have to be perfect here; just make sure it’s spread evenly to form a nice crust.

Step 3: The Gooey Pumpkin Layer

Now for the star of the show—the gooey filling. In a separate bowl, whisk together pumpkin puree, eggs, melted butter, vanilla, and all those wonderful spices. The smell alone is worth the effort. Once it’s smooth, gradually add in the powdered sugar, stirring as you go until it’s all incorporated. The mixture should be thick but pourable.

Pour the pumpkin mixture over the crust, spreading it out gently with a spatula so it covers the entire base. You’ll notice it’s heavier than typical cake batter—that’s what gives it that irresistible, custardy texture after baking.

Step 4: Bake to Perfection

Pop the pan in the oven and bake for 45 to 50 minutes. Here’s the trick: you want the edges to be set and slightly golden, but the center should still look soft when you jiggle the pan. That’s where the “gooey” magic happens. Don’t overbake it, or you’ll lose that perfect creamy texture.

Once done, take it out and let it cool completely on a wire rack before frosting. It’ll continue to firm up a bit as it cools.

Step 5: Cream Cheese Frosting

While the cake cools, make your frosting. In a mixing bowl, beat the cream cheese and butter together until smooth and fluffy. Add the vanilla extract, salt, and gradually mix in the powdered sugar until you get a creamy, spreadable consistency.

When the cake is completely cool, spread the frosting over the top. Don’t rush this step—if you frost too early, the heat from the cake will melt the frosting into a puddle (I’ve made that mistake before). Finish with a light dusting of cinnamon or pumpkin spice for a little extra flair.

Tips for the Perfect Gooey Cake

• Use room temperature ingredients for smoother mixing and better texture.

• Don’t skip the cooling time. The center needs time to set properly before you frost or slice.

• Store leftovers covered in the fridge. It actually tastes even better the next day after the flavors meld together.

• Add a touch of whipped cream or a drizzle of caramel sauce if you’re serving it for a special occasion—it makes it unforgettable.

What Makes This Cake Special

What I love about this recipe is how forgiving it is. You can mix, bake, and serve it all in the same pan without dirtying a mountain of dishes. It’s the kind of dessert that makes you look like you’ve been baking all day, but it’s honestly just a few bowls and a whisk.

It’s also flexible. You can play around with spices, add a bit of orange zest for brightness, or even sprinkle some chopped pecans on top before baking if you like a little crunch. The base recipe is just that good—it welcomes tweaks and still turns out perfectly every single time.

And let’s talk about the leftovers (if you’re lucky enough to have any). Straight from the fridge, the cake becomes even more decadent. That creamy pumpkin layer firms up just enough, and the frosting tastes like sweet pumpkin cheesecake frosting. I’ve been known to sneak a piece or two for breakfast with my coffee—no regrets.

Serving Ideas

This cake pairs beautifully with a warm mug of chai or hot coffee. If you’re making it for Thanksgiving, cut it into squares and serve it alongside classic pumpkin pie—people love the contrast of textures. For a casual dinner, just serve it straight from the pan with spoons. There’s something charmingly rustic about that.

Make-Ahead & Storage

You can make this cake a day ahead and store it in the fridge, covered tightly. It stays moist and flavorful for up to five days. If you prefer to freeze it, wrap individual slices tightly in plastic wrap and freeze for up to two months. When you’re ready to enjoy it again, just thaw in the fridge overnight.

Final Thoughts

Every time I bake this Pumpkin Spice Gooey Cake, it reminds me why I love fall baking so much. It’s simple, it’s indulgent, and it brings people together. You don’t need fancy ingredients or complicated steps—just a few pantry staples and the willingness to enjoy the process.

If you make this, take a moment to savor that first bite. The creamy pumpkin filling, the buttery crust, the sweet tang of the frosting—it’s pure comfort on a plate. Whether it’s a cozy weekend bake or your go-to holiday dessert, this cake will earn a spot in your seasonal favorites.

Pumpkin Spice Gooey Cake with Cream Cheese Frosting

Soft, gooey pumpkin spice cake with a buttery crust and creamy frosting — an easy, cozy fall dessert.

5 from 1 vote

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 50 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Dessert

Cuisine American

Servings 12

Ingredients

  

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Cake Base

• 1 box yellow cake mix
• ½ cup butter melted
• 1 egg
• 1 tsp vanilla extract
• Pumpkin Layer
• 1 can 15 oz pumpkin puree
• 3 eggs
• ½ cup butter melted
• 1 tsp vanilla extract
• 1 tsp cinnamon
• ½ tsp nutmeg
• ¼ tsp cloves
• 1 box 16 oz powdered sugar

Frosting

• 8 oz cream cheese softened
• 4 tbsp butter softened
• 2 cups powdered sugar
• 1 tsp vanilla extract
• Pinch salt

Instructions

 

• Preheat oven to 350°F (175°C) and grease a 9×13-inch pan.
• Mix cake mix, butter, egg, and vanilla; press into pan.
• Whisk pumpkin, eggs, butter, vanilla, and spices; add powdered sugar and mix. Pour over crust.
• Bake 45–50 mins until edges are set and center slightly soft. Cool completely.
• Beat cream cheese and butter; add vanilla, salt, and powdered sugar. Spread over cooled cake.
• Chill before slicing. Sprinkle cinnamon if desired.

Notes

Store covered in fridge up to 5 days. Even better the next day!

Tried this recipe?Let us know how it was!