Pumpkin Spice Gooey Cake
Ingredients:
- 1 cup canned pumpkin puree
- 1 cup all-purpose flour
- 1 cup granulated sugar
- 1/2 cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 cup brown sugar
- 1/2 cup chopped pecans (optional)
Directions:
1. Preheat oven to 350°F (175°C) and grease an 8x8-inch baking pan.
2. In a large bowl, whisk together the flour, baking powder, baking soda, cinnamon, ginger, nutmeg, cloves, and salt.
3. In another bowl, beat the eggs with granulated sugar until light and fluffy. Stir in the melted butter, pumpkin puree, and vanilla extract until well combined.
4. Gradually fold the dry ingredients into the wet ingredients until just combined.
5. Pour half of the batter into the prepared pan and spread evenly.
6. Sprinkle the brown sugar evenly over the batter, then add chopped pecans if using.
7. Pour the remaining batter over the brown sugar layer and spread carefully to cover.
8. Bake for 40-45 minutes or until the top is set but the center remains gooey.
9. Let cool slightly before serving. Enjoy warm for the best gooey texture.
Prep Time: 15 minutes | Cooking Time: 45 minutes | Total Time: 60 minutes
Kcal: 320 kcal | Servings: 9 servings
Tips:
Use canned pumpkin puree for consistent texture and flavor in the cake.
Avoid overbaking to maintain the gooey center that makes this cake special.