Pumpkin Spice Gooey Cake
Ingredients:
For the Cake Base:
- 1 box yellow cake mix (15.25 oz / 432 g)
- 1 large egg
- ½ cup (115 g) unsalted butter, melted
For the Pumpkin Gooey Filling:
- 1 (8 oz / 225 g) package cream cheese, softened
- 1 (15 oz / 425 g) can pumpkin puree (not pumpkin pie filling)
- 3 large eggs
- ½ cup (115 g) unsalted butter, melted
- 1 tsp vanilla extract
- 1 tsp ground cinnamon
- ½ tsp ground nutmeg
- ½ tsp ground ginger
- ½ tsp ground cloves (or 1 tbsp pumpkin pie spice)
- 16 oz (450 g) powdered sugar
Garnish (Optional):
- Whipped cream
- Extra powdered sugar
- Caramel drizzle
- Toasted pecans
Directions:
1. Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish or line it with parchment paper.
2. In a large bowl, combine the yellow cake mix, melted butter, and egg. Mix until smooth and pour the batter evenly into the prepared baking dish.
3. In a separate bowl, beat together the softened cream cheese and pumpkin puree until smooth.
4. Add the eggs, melted butter, vanilla extract, cinnamon, nutmeg, ginger, and cloves (or pumpkin pie spice). Mix thoroughly.
5. Gradually add the powdered sugar, beating until the mixture is smooth and creamy.
6. Pour the pumpkin gooey filling evenly over the cake batter in the baking dish.
7. Using a knife or skewer, swirl the filling gently into the cake base to create a marbled effect.
8. Bake for 45-50 minutes, or until the top is set and lightly golden, and a toothpick inserted in the center comes out clean or with moist crumbs.
9. Allow the cake to cool completely before garnishing. Serve with whipped cream, extra powdered sugar, caramel drizzle, and toasted pecans if desired.
Prep Time: 20 minutes | Cooking Time: 50 minutes | Total Time: 1 hour 10 minutes
Kcal: 450 kcal (approximate per serving) | Servings: 12 servings
Tips:
Use softened cream cheese at room temperature for a smoother filling without lumps.
For extra gooeyness, slightly underbake the cake by 5 minutes and let it set as it cools.