Pumpkin Spice Gooey Cake with Cream Cheese Frosting
This delightful Pumpkin Spice Gooey Cake combines the warm flavors of pumpkin spice with a rich, gooey texture, topped with creamy frosting, perfect for fall.
Ingrédients
For the cake
- 1 box yellow cake mix
- 1 large egg
- 1/2 cup unsalted butter, melted
- 1 cup pumpkin puree
- 1 tsp vanilla extract
For the filling
- 8 oz cream cheese, softened
- 2 large eggs
- 1/2 cup pumpkin puree
- 1/2 cup unsalted butter, melted
- 1 tsp ground cinnamon
- 1/2 tsp ground nutmeg
- 1/4 tsp ground cloves
- 4 cups powdered sugar
For the frosting
- 8 oz cream cheese, softened
- 1/4 cup unsalted butter, softened
- 1/4 cup brown sugar, packed
- 2 cups powdered sugar
- 1 tsp vanilla extract
Instructions
Preparation
- Preheat your oven to 350°F (175°C).
- Grease a 9x13-inch baking dish.
- In a large mixing bowl, combine the yellow cake mix with the egg, melted butter, pumpkin puree, and vanilla extract. Stir until smooth.
- Press the cake batter into the bottom of the greased baking dish evenly.
Filling
- In another bowl, beat the softened cream cheese until fluffy.
- Add the eggs, pumpkin puree, melted butter, cinnamon, nutmeg, and cloves, mixing until smooth.
- Gradually incorporate the powdered sugar until the filling is creamy.
- Pour the filling over the cake base and spread evenly.
Baking
- Bake in the preheated oven for 40-45 minutes until the edges are set but the center is gooey.
Cooling and Frosting
- Allow the cake to cool completely in the pan.
- In a mixing bowl, beat together the softened cream cheese, softened butter, brown sugar, powdered sugar, and vanilla until light and fluffy.
- Once the cake has cooled, frost the top generously with the cream cheese frosting.
- Slice into squares and serve.
Notes
For a gluten-free option, use gluten-free cake mix. Customize with chocolate chips or nuts for added flavors.