Name: Pumpkin Spice Gooey Cake Recipe
Prep time: 15 min
Cook time: 45 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 1 box yellow cake mix; 1/2 cup (1 stick) butter, melted; 3 large eggs; 1 (15 oz) can pumpkin puree; 8 oz cream cheese, softened; 1 tsp vanilla extract; 1 tbsp pumpkin pie spice (or 1 tsp cinnamon, 1/2 tsp nutmeg, 1/4 tsp ginger, 1/4 tsp cloves); 2 cups powdered sugar; Optional: whipped cream or vanilla ice cream for serving

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Pumpkin Spice Gooey Cake is a rich, moist, and fall-flavored dessert that brings together all the warm spices I love about autumn with a soft, gooey center that’s completely irresistible. It’s part cake, part custard, and all delicious—making it one of my go-to desserts for the season.

Why You’ll Love This Recipe

I love this recipe because it’s simple to make with pantry staples and canned pumpkin, yet it tastes like something from a bakery. The spiced cake base is soft and buttery, and the pumpkin filling is sweet, smooth, and slightly molten in the middle—just the way I like it. It’s perfect for holidays, potlucks, or whenever I’m craving cozy fall flavors. Pumpkin Spice Gooey Cake Recipe

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Yellow cake mix (one box)
Butter (melted)
Eggs
Canned pumpkin puree
Cream cheese (softened)
Powdered sugar
Vanilla extract
Pumpkin pie spice (or a mix of cinnamon, nutmeg, ginger, and cloves)
Optional: whipped cream or vanilla ice cream for serving

Directions

I preheat the oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish.
In a bowl, I mix the cake mix, one egg, and melted butter until it forms a soft dough. I press this evenly into the bottom of the pan to make the crust.
In a separate bowl, I beat together the softened cream cheese and canned pumpkin until smooth.
I add the remaining eggs, vanilla, pumpkin pie spice, and powdered sugar, mixing until the filling is creamy and well combined.
I pour the filling over the crust and spread it evenly.
I bake the cake for 40–45 minutes. I check that the center is set but still slightly jiggly—it’s supposed to be gooey!
I cool it completely in the pan before slicing. Sometimes I chill it for a firmer texture or serve it warm for maximum gooeyness.

Servings and timing

This recipe makes about 12–16 servings, depending on how I cut the slices. It takes about 15 minutes to prep and 40–45 minutes to bake. I usually allow another 30 minutes for it to cool before serving.

Variations

Sometimes I use spice cake mix instead of yellow for even more autumn flavor. I’ve also added a layer of chopped pecans or walnuts between the crust and filling for extra crunch. For a sweeter finish, I drizzle caramel sauce over the top before serving.

storage/reheating

I store leftovers in the fridge, covered, for up to 4 days. When I want to reheat a slice, I microwave it for 15–20 seconds if I want it warm and gooey again. It also tastes great cold, especially with a dollop of whipped cream. Pumpkin Spice Gooey Cake Recipe

FAQs

Can I make this cake ahead of time?

Yes, I usually make it a day in advance. It sets beautifully in the fridge overnight and tastes even better the next day.

Can I use fresh pumpkin instead of canned?

Yes, I’ve used homemade pumpkin puree. I just make sure it’s thick and well-drained to avoid a watery filling.

Is this the same as pumpkin gooey butter cake?

It’s very similar! This version just leans into pumpkin spice flavors a bit more and is perfect for fall.

How do I know when the cake is done?

I look for set edges and a slightly jiggly center. It should not be liquid, but it won’t be fully firm either—that’s what makes it gooey.

Can I freeze pumpkin spice gooey cake?

Yes, I freeze slices individually wrapped and place them in a freezer bag. I thaw them in the fridge overnight or warm in the microwave.

Conclusion

Pumpkin Spice Gooey Cake is one of my favorite fall desserts—it’s rich, flavorful, and has that magical soft center that makes every bite melt in my mouth. I love how easy it is to make, and it’s always a hit at any gathering. Whether I enjoy it warm, cold, or topped with whipped cream, it’s a seasonal classic I keep coming back to.