½ cup (115 g) melted butter
Optional Finishing
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Powdered sugar, for dusting
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Whipped cream or maple whipped cream
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Light sprinkle of cinnamon
Instructions
Step 1: Preheat and prepare the pan
Preheat your oven to 350 °F (175 °C). Grease a 9 × 13‑inch baking pan (or line with parchment for easy removal).
Step 2: Make and press the base layer
In a bowl, mix the cake mix, egg and melted butter until combined. Press the mixture evenly into the bottom of the prepared pan.
Step 3: Make the gooey pumpkin filling and pour over base
In a large mixing bowl, beat together the softened cream cheese and pumpkin puree until smooth. Add the eggs, melted butter and vanilla extract, and beat until combined. Add the powdered sugar and spices (cinnamon, nutmeg, cloves) and mix thoroughly. Pour this filling over the base layer in the pan, spreading gently so it covers evenly.
Step 4: Bake, cool, and serve
Bake for 40‑50 minutes (for a 9×13 pan) or until the edges are set and the centre is still slightly jiggly. (The centre will continue to set as it cools.) Wishes and Dishes+1 Remove from oven and allow to cool completely on a wire rack; optionally chill in the fridge for at least an hour before slicing for clean cuts. Dust with powdered sugar and serve with whipped cream or a dollop of maple whipped cream.
Tips for Success
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Don’t over‑bake: The hallmark of this dessert is that gooey centre. When the surface no longer looks liquid but still wobbles slightly, it’s ready. Wishes and Dishes+1
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Use pumpkin puree (not pie filling): Avoid extra sweeteners or thickeners that can affect texture. Butternut Bakery
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Room‑temperature cream cheese: For a smooth filling, ensure your cream cheese is fully softened and beaten well before adding other ingredients. South House Designs
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Chill before slicing: This helps the cake set up and gives cleaner slices.
Variations
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Spice cake base: Use a spice‑cake mix instead of yellow for deeper pumpkin spice flavour. South House Designs
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Gluten‑free option: Use a gluten‑free cake mix and gluten‑free powdered sugar if needed.
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Extra add‑ins: Fold in chopped pecans or toasted walnuts for crunch, or swirl caramel sauce before baking for extra richness.
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Mini version: Make in an 8×8‑inch pan for fewer servings, adjusting bake time (~35‑40 mins).
Ingredient Substitutions
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Cream cheese → ricotta or mascarpone for a lighter texture (though flavour will vary).
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Butter → substitute with melted coconut oil for a slightly different taste.
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Pumpkin puree → if using fresh‑made, make sure it’s drained well of excess moisture.
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Maple whipped cream: Whip heavy cream with 1 Tbsp maple syrup and ½ tsp vanilla, then dollop on top.
Storage & Serving Suggestions
Store leftovers in an airtight container in the refrigerator for up to 4 days. Serve chilled or at room temperature. To re‑warm, pop a slice into the microwave for ~10 seconds, or warm a little in a 300 °F oven for 5 minutes.
Best served alongside a strong coffee, chai latte or spiced cider.
What to Serve With This Gooey Cake
This cake shines with a scoop of vanilla ice cream or a dollop of whipped cream. Serve it near the end of a fall‑themed meal or as part of a festive brunch. Pair it with warm drinks like cinnamon‑apple tea or pumpkin spice latte to complete the theme.
Nutrition Facts
Approximate per slice (1/12 of recipe): ~380‑450 calories, ~20 g fat, ~50 g carbohydrates. (Exact stats will vary based on specific ingredients used.)
FAQs
Q: Can I use fresh‑made pumpkin puree instead of canned?
A: Yes — just ensure it’s well strained and not overly watery so the filling sets properly.
Q: Why is the centre still jiggly after baking?
A: That’s intentional! The “gooey” texture sets as it cools — remove from the oven when edges are set but centre still wiggles.
Q: Can I freeze this cake?
A: Yes. Wrap tightly in plastic wrap and foil, freeze up to 3 months. Thaw overnight in the fridge and bring to room temperature before serving.
Related Recipes
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Check out our Pumpkin Gooey Butter Cake Bars for a bar version.
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Try our Maple Pecan Pumpkin Cheesecake for another rich fall dessert.
Conclusion
If you’re craving the flavours of fall—pumpkin, warm spices, buttery richness—and a dessert that’s both comforting and show‑stopping, this pumpkin spice gooey cake recipe delivers in spades. With its simple prep and decadent results, you’ll want to make it again and again as the leaves turn and the air cools. Grab your ingredients, warm up the oven, and get ready to dig into a cozy slice of autumn.
