Last Thanksgiving my sister brought some fancy pumpkin dessert from a bakery that cost her $35. It was okay. Pretty but boring. Next weekend I made this pumpkin spice gooey cake for maybe $8 of stuff from the store and everyone ate mine first. My brother-in-law had three pieces and asked if I'd make it for Christmas. My sister's still annoyed about it. The bakery cake sat there looking nice. This one gets destroyed so fast I have to hide a piece for myself or nothing's left by the time dishes are done.
Why You'll Love This Pumpkin Spice Gooey Cake
This isn't regular Pumpkin Spice Gooey Cake. It's got this gooey butter layer in the middle that's half-baked on purpose. Sounds weird but that's what makes it good. The bottom is like cake, the middle is pudding-ish and gooey, the top gets this crackly sugar crust. Three different textures in one pan. People always ask why it's so gooey and I tell them it's supposed to be that way. Not undercooked, just how gooey butter cake works.
Takes maybe 10 minutes to mix up. Dump cake mix in a bowl, add pumpkin and some stuff, pour it in a pan. Done. No mixer. Liam helps me and he's seven. If a second grader can do it you're good. Hardest part is waiting for it to cool enough so you don't burn your mouth. I've messed that up plenty of times. Hot Pumpkin Spice Gooey Cake is basically lava but smells too good to wait.
Jump to:
- Why You'll Love This Pumpkin Spice Gooey Cake
- Ingredients For Pumpkin Spice Gooey Cake
- How To Make Pumpkin Spice Gooey Cake
- Equipment For Pumpkin Spice Gooey Cake
- Pumpkin Spice Gooey Cake Variations
- Smart Swaps for Pumpkin Spice Gooey Cake
- Storing Your Pumpkin Spice Gooey Cake
- Top Tip
- FAQ
- Time to Make Some Gooey Pumpkin Magic!
- Related
- Pairing
- Pumpkin Spice Gooey Cake
Ingredients For Pumpkin Spice Gooey Cake
For the Cake Base:
- 1 box yellow cake mix
- 1 can pumpkin puree
- 3 large eggs
- ½ cup unsalted butter, melted
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
For the Gooey Layer:
- 8 oz cream cheese, softened
- 3 cups powdered sugar
- ½ cup unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
For Topping:
- Extra powdered sugar for dusting
- Whipped cream
- Caramel drizzle
How To Make Pumpkin Spice Gooey Cake
Prep Your Pan and Oven
- Preheat oven to 350°F and spray a 9x13 inch baking pan with cooking spray
- Don't skip the spray or this gooey mess will stick to the pan forever
- Set pan aside while you mix everything up
- Get all your ingredients out so you're not digging through cabinets later
Make the Cake Batter
- Dump cake mix, pumpkin puree, eggs, melted butter, pumpkin pie spice, and vanilla in large bowl
- Stir with wooden spoon or spatula until just combined, batter will be thick
- Don't overmix or cake gets tough, some lumps are okay
- Spread batter evenly into prepared pan using back of spoon
Mix the Gooey Cream Cheese Layer
- Beat softened cream cheese in bowl with spoon until smooth and no lumps
- Add powdered sugar, melted butter, vanilla, and cinnamon and mix until creamy
- Mixture will be thick and sticky, that's right
- Drop big spoonfuls all over the cake batter, don't worry about spreading it perfectly
Bake Until Set
- Bake 40-45 minutes until edges are set but center still jiggles slightly when you shake pan
- Top will crack and look golden brown with some lighter gooey spots showing through
- Don't overbake or you lose the gooey middle, that jiggle is what you want
- Let cool in pan on wire rack at least 1 hour before cutting or it falls apart
Finish and Serve
- Dust top with powdered sugar through a sieve for pretty look
- Cut into squares with sharp knife, wipe knife between cuts for clean edges
- Serve with whipped cream or drizzle caramel sauce over top if you want
- Eat warm or room temperature, both ways are good
Equipment For Pumpkin Spice Gooey Cake
- 9x13 inch baking pan - Glass or metal both work fine
- Large mixing bowl - For cake batter
- Medium bowl - For cream cheese mixture
- Wooden spoon or spatula - No mixer needed
- Measuring cups and spoons - Get amounts right
- Cooling rack - So bottom doesn't get soggy
Pumpkin Spice Gooey Cake Variations
Brown Sugar Cream Cheese Frosting Version:
- Replace powdered sugar with packed brown sugar in gooey layer for deeper molasses flavor
- Creates darker, richer topping that tastes more like caramel
- Results in pumpkin spice gooey cake with brown sugar cream cheese frosting that's less sweet
- This is my favorite version when I want something not quite as sugary
Pumpkin Spice Gooey Bars:
- Use 9x9 pan instead of 9x13 for thicker bars you can cut into squares
- Creates handheld dessert bars perfect for potlucks or bake sales
- Results in taller pieces with more gooey middle per bite
- Bake 45-50 minutes since they're thicker
Chocolate Chip Pumpkin Gooey:
- Fold 1 cup chocolate chips into cake batter before spreading in pan
- Creates pockets of melted chocolate throughout the pumpkin cake
- Results in chocolate-pumpkin combo that Liam requests constantly
- Use mini chips so they spread out more evenly
Pecan Crumble Topping:
- Sprinkle ½ cup chopped pecans over gooey layer before baking
- Creates crunchy nutty topping that adds texture contrast
- Results in Pumpkin Spice Gooey Cake with fall flavors and crunch
- Toast pecans first for even better flavor
Maple Pumpkin Version:
- Replace vanilla extract with maple extract in both layers
- Creates more fall flavor with maple notes throughout
- Results in cake that tastes like pumpkin pancakes in dessert form
- Drizzle real maple syrup over pieces when serving
Chai Spice Twist:
- Add 1 teaspoon cardamom and extra cinnamon to cake batter
- Creates more complex spice profile with warm chai tea flavor
- Results in grown-up version that's less traditional pumpkin spice
- My mom loves this version for her book club meetings
Mini Pumpkin Gooey Cakes:
- Divide batter between greased muffin tins for individual servings
- Creates personal-sized cakes perfect for parties or portion control
- Results in more crispy edges since there's more surface area
- Bake 20-25 minutes, way faster than full pan
Caramel Swirl Fancy:
- Drizzle ¼ cup caramel sauce over gooey layer before baking and swirl with knife
- Creates ribbons of caramel running through middle layer
- Results in sweeter, stickier cake that looks bakery-fancy
- This is the show-off version I make for Thanksgiving
Smart Swaps for Pumpkin Spice Gooey Cake
Cake Mix Options:
- Yellow cake mix → White cake mix (lighter color, same texture)
- Regular cake mix → Spice cake mix (more spice flavor, skip extra pumpkin pie spice)
- Box mix → Gluten-free cake mix for gluten free pumpkin gooey butter cake version
Pumpkin Swaps:
- Canned pumpkin → Homemade pumpkin puree (more work but fresher taste)
- Plain pumpkin → Sweet potato puree (different flavor but works)
- Pumpkin puree → Skip it and use applesauce for apple version instead
Cream Cheese Alternatives:
- Regular cream cheese → Neufchatel (lower fat, less rich)
- Cream cheese → Mascarpone (more expensive, richer and creamier)
- Full fat → Light cream cheese (less calories but not as good)
Butter Substitutes:
- Unsalted butter → Salted butter (reduce or skip any added salt)
- Regular butter → Coconut oil (dairy-free but tastes slightly coconutty)
- All butter → Half butter, half margarine (cheaper but different flavor)
Spice Changes:
- Pumpkin pie spice → Make your own with cinnamon, nutmeg, ginger, cloves
- Store-bought spice → Just use cinnamon if that's all you have
- Regular spice → Add extra cinnamon for more spice kick
Sugar Options:
- Powdered sugar → Make your own by blending granulated sugar (won't be as smooth)
- White powdered sugar → Brown sugar (darker color, molasses flavor)
- Regular amount → Use 2½ cups instead of 3 for less sweet gooey layer
Pan Size Swaps:
- 9x13 pan → Two 8x8 pans (bake time stays about the same)
- Rectangle pan → 10-inch cast iron skillet (rustic look, same bake time)
- Regular pan → Bundt pan (bake 50-55 minutes, harder to get gooey middle right)
Dietary Versions:
- Regular → Keto gooey pumpkin butter cake using almond flour cake mix and sugar substitute
- Standard → Sugar-free using monk fruit sweetener in gooey layer
- Dairy → Vegan using dairy-free cream cheese and plant butter
Storing Your Pumpkin Spice Gooey Cake
Best Fresh
Serve within 3-4 hours of baking for the gooiest texture and best taste. The middle stays soft and pudding-like when it's fresh. Gets firmer as it sits but still tastes good.
Short-Term Storage
- Cover pan with foil or plastic wrap and refrigerate up to 5 days
- Gooey layer firms up in fridge but softens again at room temperature
- Let sit out 20-30 minutes before eating if you want it less cold and more gooey
- Eat straight from fridge if you like it more set and less messy
Make-Ahead Strategy
- Bake the day before serving and keep covered at room temp overnight
- Make it morning of party and serve that evening for freshest taste
- Don't assemble and let sit unbaked, the layers mix weird if they sit too long
- Can prep ingredients separately and mix right before baking if needed
Freezer Storage
- Freeze individual pieces wrapped in plastic then foil up to 2 months
- Thaw in fridge overnight or on counter 2-3 hours before eating
- Whole pan freezes okay but gooey texture changes slightly when thawed
- Best to freeze just what you won't eat within a week
Does Pumpkin Spice Gooey Cake Need Refrigerated?
- Yes after 2 days at room temp, cream cheese can go bad if left out too long
- First day or two it's fine on the counter covered
- Hot kitchens mean refrigerate sooner, cool kitchens can wait longer
- When in doubt stick it in the fridge, better safe than food poisoning
Top Tip
- Don't overbake this. The center is supposed to jiggle when you shake the pan. First time I made it I panicked because it looked raw in the middle. Stuck it back in for 10 more minutes. Ruined it. Whole thing came out dry and boring instead of gooey. Now I pull it when edges are done and middle still wobbles. That wobble becomes the gooey part as it cools. If you bake till the center looks totally cooked, you messed up.
- Soften your cream cheese all the way. Not kinda soft. Really soft. I leave mine on the counter for 30 minutes minimum, sometimes an hour if I think ahead. Cold cream cheese won't mix right no matter how much you stir. You'll get chunks in your gooey layer and biting into cold cream cheese is gross. If you're in a rush cut it into tiny cubes. Softens faster.
- Wait at least an hour before cutting. Smells amazing and you'll want to eat it immediately. Don't. Hot Pumpkin Spice Gooey Cake falls apart when you try to slice it. Just turns into pumpkin soup. Wait an hour. The gooey layer needs time to set enough to hold together. Still gooey just not liquid. I've eaten this warm plenty but only after cooling first.
FAQ
Does Pumpkin Spice Gooey Cake need refrigerated?
Yeah, after two days. Cream cheese goes bad if you leave it out too long. First day or two it's fine on the counter covered. After that put it in the fridge or you're asking for trouble. If your kitchen is hot, refrigerate sooner. Cool kitchen, you can wait longer. When you're not sure just stick it in the fridge. Food poisoning is worse than cold Pumpkin Spice Gooey Cake.
What is the 1234 cake rule?
Old way people made cake-1 cup butter, 2 cups sugar, 3 cups flour, 4 eggs. That's how grandmas baked before box mixes. My grandma did this. This Pumpkin Spice Gooey Cake doesn't follow that because we're using box mix and trying to make it gooey not fluffy. Totally different thing. The 1234 rule is for regular layer cakes.
What is the secret to super moist cake?
Oil keeps cake wetter longer than butter. And don't overbake. Most people bake too long then wonder why everything's dry. This uses pumpkin and butter so it stays moist. The gooey layer also helps-all that cream cheese and butter sinks into the Pumpkin Spice Gooey Cake. Honestly box mixes stay moist better than homemade because they've got extra junk in them that holds water.
How long to cool ooey gooey cake?
At least an hour before cutting. The gooey layer needs time to set or it's just runny and makes a mess. I bake it, let it sit an hour, then cut and eat. If you're making it ahead let it cool completely-like 2-3 hours-then cover and put in the fridge. Takes about 30 minutes to come back to room temp when you pull it out.
Time to Make Some Gooey Pumpkin Magic!
You've got everything you need to make this pumpkin spice gooey cake that beats any bakery version for way less cash. This pumpkin gooey butter cake recipe proves fall desserts don't need to be complicated or take all day. The Pumpkin Spice Gooey Cake bottom, pudding middle, and crackly top happen in one pan with barely any effort. Serve it warm with whipped cream and watch it vanish before you're done with dishes.
Want more desserts that look hard but aren't? Try our Easy Homemade German Chocolate Cake Roll that tastes like the classic but rolled and easier to cut. Our Easy Strawberry Shortcake Sushi Roll Recipe makes people think you're some pastry genius when you just followed steps. Or make our Easy Pecan Pie Cupcakes that give you gooey pecan pie without dealing with crust. Each one tastes like way more work than it actually was.
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Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with Pumpkin Spice Gooey Cake
Pumpkin Spice Gooey Cake
Equipment
- 1 9x13-inch baking pan (Spray well so it doesn't stick)
- 1 Large mixing bowl (For cake batter)
- 1 Medium bowl (For cream cheese layer)
- 1 Wooden spoon or spatula (No mixer required)
- 1 Cooling rack (Helps bottom stay firm)
Ingredients
For the Cake Base
- 1 box yellow cake mix - 15.25 oz
- 1 can pumpkin puree - 15 oz
- 3 large eggs
- ½ cup unsalted butter - melted
- 2 teaspoons pumpkin pie spice
- 1 teaspoon vanilla extract
For the Gooey Layer
- 8 oz cream cheese - softened
- 3 cups powdered sugar
- ½ cup unsalted butter - melted
- 1 teaspoon vanilla extract
- 1 teaspoon cinnamon
For the Topping
- powdered sugar - for dusting
- whipped cream - optional
- caramel drizzle - optional
Instructions
- Preheat oven to 350°F. Spray a 9x13-inch pan with cooking spray so the cake doesn't stick.
- Combine cake mix, pumpkin puree, eggs, melted butter, pumpkin pie spice, and vanilla. Stir until just combined and spread evenly in the pan.
- Beat softened cream cheese until smooth. Add powdered sugar, melted butter, vanilla, and cinnamon. Mix until creamy and drop spoonfuls over batter.
- Bake 40-45 minutes until edges are set but center still jiggles slightly. Top should look golden brown and cracked.
- Let cake cool at least 1 hour before cutting so the center sets but stays gooey.
- Dust with powdered sugar. Add whipped cream or caramel drizzle if desired and serve.
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