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A close-up image of a slice of Pumpkin Spice Gooey Cake, showing the golden yellow crust, the thick orange pumpkin and cream cheese layer, and a topping of whipped cream and cinnamon.

Pumpkin Spice Gooey Cake

This Pumpkin Spice Gooey Cake is a rich, creamy, and perfectly spiced fall dessert. With a buttery crust and a luscious pumpkin cream cheese layer, it's like pumpkin pie and cheesecake had a delicious baby!
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Prep Time 15 minutes
Cook Time 50 minutes
Total Time 1 hour 5 minutes
Servings: 12 slices
Course: Dessert
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Crust Layer
  • 1 box yellow cake mix (approx. 15.25 oz)
  • 1/2 cup unsalted butter melted
  • 1 egg lightly beaten
Pumpkin Gooey Layer
  • 8 oz cream cheese softened
  • 1 can pumpkin puree (15 oz / 425 g)
  • 3 eggs
  • 1 tsp vanilla extract
  • 1/4 cup unsalted butter melted
  • 1 tsp pumpkin pie spice
  • 3 1/2 cups powdered sugar

Equipment

  • 9x13 inch Baking Pan
  • Mixing bowls
  • Electric Mixer

Method
 

  1. Preheat oven to 350°F (175°C). Grease a 9x13-inch baking pan.
  2. In a bowl, combine cake mix, melted butter, and 1 egg. Mix until well blended and press the mixture evenly into the bottom of the prepared pan to form the crust.
  3. In a large bowl, beat together cream cheese and pumpkin puree until smooth. Add eggs, vanilla, melted butter, and pumpkin pie spice. Mix until combined.
  4. Gradually add powdered sugar and continue mixing until smooth and creamy.
  5. Pour pumpkin mixture over the crust and spread evenly.
  6. Bake for 45–50 minutes, or until the center is just set but still slightly gooey. Do not overbake!
  7. Allow to cool completely before slicing. Dust with extra powdered sugar if desired.

Notes

For an extra festive touch, top with whipped cream and a sprinkle of cinnamon. Store leftovers in the refrigerator for up to 5 days.