Pumpkin Spice Gooey Cake
Ingredients:
- 1 cup canned pumpkin puree
- 1/2 cup unsalted butter, melted
- 1 cup brown sugar, packed
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
- 1/4 teaspoon ground ginger
- 1/4 teaspoon ground cloves
- 1/4 teaspoon salt
- 1/2 cup cream cheese, softened
- 1/4 cup powdered sugar
Directions:
1. Preheat oven to 350°F (175°C). Grease and flour an 8-inch square baking pan.
2. In a large bowl, whisk together pumpkin puree, melted butter, brown sugar, eggs, and vanilla extract until smooth.
3. In a separate bowl, sift together flour, baking powder, baking soda, cinnamon, nutmeg, ginger, cloves, and salt.
4. Gradually add the dry ingredients to the wet ingredients, mixing just until combined.
5. Pour half of the batter into the prepared baking pan and spread evenly.
6. In a small bowl, beat the cream cheese with powdered sugar until smooth.
7. Drop spoonfuls of the cream cheese mixture over the batter in the pan. Use a knife to swirl the cream cheese into the batter gently.
8. Pour the remaining batter over the cream cheese layer and spread evenly.
9. Bake for 35-40 minutes or until a toothpick inserted near the center comes out with moist crumbs.
10. Allow the cake to cool in the pan before serving for the gooey texture to set.
Prep Time: 15 minutes | Cooking Time: 40 minutes | Total Time: 55 minutes
Kcal: 320 kcal | Servings: 8 servings
Tips:
Use full-fat cream cheese for a richer, creamier swirl and gooey center.
Do not overmix the batter after adding dry ingredients to keep the cake light and tender.