This Pumpkin Spice Gooey Cake brings together the best of both worlds: a buttery, golden cake crust and an unbelievably creamy, spiced pumpkin layer that stays perfectly gooey. It’s the ultimate easy fall dessert, combining the convenience of a cake mix with that rich, homemade pumpkin pie flavor. Seriously, you’ll want to snuggle up with a slice and a hot cup of coffee!

Why You’ll Love This Recipe

Ultimate Comfort Food: It’s basically a mash-up of pumpkin pie and the fudgiest cake you’ve ever had. That gooey center is pure bliss!
Insanely Easy: We’re using a cake mix for the crust, which makes the prep time so quick. This recipe is totally beginner-friendly—trust me, you can’t mess this up!
Perfect for Parties: It feeds a crowd beautifully and looks stunning topped with a dollop of whipped cream and a dusting of cinnamon. It’s a guaranteed holiday hit.
Major Fall Vibe: The creamy pumpkin, vanilla, and warm spices just scream “sweater weather” in the best possible way. This one’s a game-changer for pumpkin season!

Ingredients

All you need for this heavenly Pumpkin Spice Gooey Cake is a little patience (mostly for the cooling!) and some easy-to-find ingredients. Here’s why each one is important:

Yellow Cake Mix: This is our secret weapon for an easy, sturdy, and buttery base. It saves so much time!
Unsalted Butter (Melted): Adds richness and moisture to the cake mix, transforming it into a perfect, press-in crust.
Eggs (2 separate uses): One egg is used to bind the crust together, and three are used in the filling to give it that necessary structure and creamy texture.
Canned Pumpkin Puree: Make sure it’s pure pumpkin, not pumpkin pie filling! This gives us that deep, earthy pumpkin flavor we love.
Cream Cheese (Softened): The foundation of the gooey layer! When softened, it mixes beautifully to create that signature creamy, decadent filling.
Vanilla Extract: A splash of vanilla brightens and balances the rich, spiced flavors. Don’t skip it!
Pumpkin Pie Spice: This is the key to autumn flavor! It’s a powerhouse blend of cinnamon, ginger, nutmeg, and cloves that makes the cake taste like fall.
Powdered Sugar: Sweetens the gooey filling and helps give it that slightly dense, gooey texture we’re aiming for.
Salt: Just a tiny pinch, but it’s essential! It balances the sweetness and makes the flavors of the pumpkin and spice truly pop.
Whipped Cream and Cinnamon: For garnish! The perfect cool, airy contrast to the warm, gooey cake.

Note: The precise measurements and quantities for all ingredients will be provided right under the article in the printable recipe card!

How to Make the Pumpkin Spice Gooey Cake

Step 1: Prep for Perfection

Preheat your oven to 350∘F (175∘C). Take a moment to grease your 9×13-inch baking dish. Trust me, spending a minute greasing it now saves you a lot of stuck-cake heartache later!

Step 2: Make the Buttery Crust

In a medium bowl, combine your cake mix, the melted butter, and the first single egg. Mix it just until a crumbly, dough-like consistency forms—don’t overdo it! Gently press this mixture evenly into the bottom of your prepared baking dish. This forms the delicious foundation for our gooey center.

Step 3: Mix the Creamy Filling

Now for the fun part! In a separate bowl, whip the softened cream cheese until it’s smooth and free of lumps. Then, add the pumpkin puree, the remaining three lightly beaten eggs, the vanilla, pumpkin spice, powdered sugar, and salt. Mix this glorious concoction until everything is fully combined and perfectly creamy.

Step 4: Layer and Bake!

Carefully pour the creamy pumpkin mixture over your pressed crust and spread it out evenly. Bake this fall masterpiece for 40–45 minutes. The key here is to remove it when the edges are set but the center is still slightly jiggly and gooey. It will continue to set as it cools!

Step 5: Cool Down and Garnish

Let the cake cool for at least 20 minutes (I know, it’s torture, but it’s worth it!) before slicing. The cooling time is crucial for that signature gooey texture. Once sliced, top each piece with a dollop of whipped cream and a sprinkle of cinnamon. Sigh. Pure perfection.

Pro Tips for Making the Recipe

Softened Cream Cheese is a Must: For a silky-smooth filling without any lumps, make sure your cream cheese is truly room temperature. It should be soft to the touch!
Don’t Overbake: That 40–45 minute window is critical. If you bake it until it’s fully set in the middle, you’ll lose the “gooey” factor. When you pull it out, the center should wobble just a bit!
Grease and Line: For the easiest removal and cleaning, I like to not only grease the pan but also line it with parchment paper, leaving a slight overhang. It makes lifting the cake out a breeze.
Check Your Pumpkin: Double-check your can to ensure you are using pumpkin puree, not pumpkin pie filling. They look similar but are very different in flavor and sweetness!

How to Serve

This cake is already an absolute star on its own, but here are a few ways to elevate your serving game:

The Classic Way: Serve it warm (but cooled for at least 20 minutes) with a generous swirl of freshly whipped cream and an extra dash of cinnamon or nutmeg.
A La Mode: For a truly decadent experience, pair a warm slice with a scoop of vanilla bean or salted caramel ice cream. 🤤
The Cozy Drink Pairing: Serve it alongside a big mug of hot cider, a homemade Pumpkin Spice Latte, or just a dark, robust coffee.

Make Ahead and Storage

Storing Leftovers

Place any leftover slices in an airtight container and store them in the refrigerator for up to 4 days. The flavor actually gets better the next day as the spices really settle in!

Freezing

Yes, you can freeze this cake! Cool it completely, then wrap the entire cake (or individual slices) tightly in plastic wrap, followed by a layer of aluminum foil. Freeze for up to 3 months. Thaw overnight in the refrigerator.

Reheating

If you like it warm and gooey, you can reheat slices in the microwave for 15–30 seconds, or in a preheated oven at 300∘F (150∘C) for about 10 minutes.

FAQs

1. What’s the difference between pumpkin puree and pumpkin pie filling?

This is a critical distinction! Pumpkin puree is just cooked and mashed pumpkin with no added sugar or spices, which is exactly what we want for this recipe. Pumpkin pie filling already has sugar, spices, and sometimes other ingredients added, which will throw off the flavor and texture of this cake. Always check the label to make sure you grab the right can!

2. Can I use a different type of cake mix for the crust?

Absolutely! While a yellow cake mix gives a wonderful buttery, classic flavor that complements the pumpkin, you could certainly experiment. A spice cake mix would amp up the fall spices, or a white cake mix would give a lighter flavor. Just make sure it’s a standard 15.25-ounce box and follow the instructions for the crust exactly.

3. Why is my cake still jiggly in the middle after 45 minutes of baking?

That’s exactly what we want! A little bit of jiggle in the center is a sign of a perfectly “gooey” cake. The center will continue to set as the cake cools. If you bake it until it is firm all the way through, you will lose that signature creamy, gooey texture, and it will become more like a solid cake bar. Trust the process and that slight wobble!

4. How can I make this cake even more spiced?

If you are a spice fiend (like me!), you can easily kick up the flavor. You could add an extra 1/2 teaspoon of cinnamon and 1/4 teaspoon of ginger directly to the pumpkin filling. You could also sprinkle a small amount of cinnamon and nutmeg into the dry cake mix before you make the crust for an extra layer of warm spice flavor!