Name: Pumpkin Gooey Cake
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 box yellow cake mix (15.25 oz); 1/2 cup unsalted butter, melted; 1 large egg; 1 can pumpkin purée (15 oz); 1 package cream cheese (8 oz), softened; 3 large eggs; 1/4 cup unsalted butter, melted; 1 teaspoon vanilla extract; 1 box powdered sugar (16 oz); 1 teaspoon ground cinnamon; 1/2 teaspoon ground nutmeg; 1/2 teaspoon ground ginger; 1/4 teaspoon salt

Decadent layers of moist pumpkin cake and creamy spiced filling make this irresistible fall dessert a must-have for gatherings, holidays, or cozy nights in. The contrast of a soft, buttery crust and a rich, gooey pumpkin cream topping creates a texture that’s as satisfying as it is indulgent. Whether it’s Thanksgiving or just a chilly weekend, this cake is always a hit.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

For the crust layer:

1 box yellow cake mix (15.25 oz)

1/2 cup unsalted butter, melted

1 large egg

For the filling:

1 can pumpkin purée (15 oz)

1 package cream cheese (8 oz), softened

3 large eggs

1 teaspoon vanilla extract

1/4 cup unsalted butter, melted

1 box powdered sugar (16 oz)

1 teaspoon ground cinnamon

1/2 teaspoon ground nutmeg

1/2 teaspoon ground ginger

1/4 teaspoon salt

Directions

I start by preheating my oven to 350°F (175°C) and lightly greasing a 9×13-inch baking dish.

In a large bowl, I combine the cake mix, melted butter, and 1 egg, stirring until a soft dough forms.

I press the dough evenly into the bottom of the prepared pan to form the crust.

In another bowl, I beat the softened cream cheese until smooth, then add the pumpkin purée and blend well.

I mix in the remaining 2 eggs, melted butter, and vanilla extract until smooth.

Gradually, I stir in the powdered sugar, then add the cinnamon, nutmeg, ginger, and salt.

I pour this creamy filling over the crust and spread it evenly.

I bake the cake for 45–50 minutes. The center should still have a slight jiggle — I avoid overbaking for that perfect gooey texture.

After baking, I let it cool completely in the pan. For best texture and flavor, I chill it for at least 2 hours before slicing and serving.

Servings and timing

Servings: 12

Prep Time: 15 minutes

Cooking Time: 50 minutes

Total Time: 1 hour 5 minutes

Calories per serving: 385 kcal

Variations

Maple twist: I sometimes swap the vanilla extract for maple extract to enhance the autumn vibes.

Nutty crunch: Adding chopped pecans or walnuts on top before baking gives it a lovely crunch.

Chocolate lovers: For a richer dessert, I sprinkle mini chocolate chips into the filling before baking.

Gluten-free option: I use a gluten-free yellow cake mix when I want to make it celiac-friendly.

Spice it up: I’ve tried adding a pinch of cloves or cardamom to deepen the spice profile — it’s amazing.

Storage/Reheating

I store leftovers covered in the refrigerator for up to 5 days. Since this dessert is best served chilled, I don’t usually reheat it. If I want to serve it warm, I let it sit at room temperature for 15–20 minutes or give it a quick 10-second microwave warm-up. But honestly, I think it’s at its best straight from the fridge — rich, creamy, and just the right amount of dense.

FAQs

How do I know when the cake is done if the center is still jiggly?

I look for set edges and a slightly jiggly center — just like with a cheesecake. It firms up as it cools, so I avoid overbaking.

Can I use fresh pumpkin instead of canned?

Yes, I can use fresh pumpkin purée as long as it’s well-drained and smooth. I avoid stringy or watery purée for best texture.

Is it okay to make this cake ahead of time?

Absolutely. I often make it the night before a gathering. Chilling overnight enhances the texture and makes slicing easier.

Can I freeze Pumpkin Gooey Cake?

Yes, I can freeze it in individual slices. I wrap each piece tightly and store them in a freezer-safe container for up to 2 months.

What’s the best way to serve this dessert?

I like to serve it chilled with a dollop of whipped cream or a scoop of vanilla ice cream. A sprinkle of cinnamon on top adds a nice finishing touch.

Conclusion

Pumpkin Gooey Cake is everything I want in a fall dessert — easy, indulgent, and packed with cozy spices. It’s the kind of sweet treat that never fails to impress, whether I’m making it for a holiday dinner or a quiet evening at home. With its creamy, spiced filling and buttery crust, this dessert earns its place in my autumn baking lineup every single year.

Recipe:

Pumpkin Gooey Cake

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Author: Sophia
Total Time: 1 hour 5 minutes
Yield: 12 servings
Diet: Vegetarian

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Description

Decadent layers of moist pumpkin cake and creamy spiced filling make this irresistible fall dessert a must-have. A buttery crust paired with gooey pumpkin cream creates a rich, comforting treat perfect for holidays or cozy nights in.