Name: Pumpkin Gooey Cake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h 30 min
Cuisine: American
Ingredients: 1 box yellow cake mix; 1 cup (2 sticks) butter, melted; 3 large eggs, divided; 8 oz cream cheese, softened; 1 (15 oz) can pumpkin purée; 1 teaspoon vanilla extract; 3½ cups powdered sugar; 1 teaspoon ground cinnamon; ½ teaspoon ground nutmeg; ¼ teaspoon ground cloves

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Why You’ll Love Pumpkin Gooey Cake Recipe

Pumpkin Gooey Cake is a decadent twist on the classic pumpkin pie, featuring a melt-in-your-mouth texture and an indulgent flavor that balances sweetness with the cozy spice of pumpkin. It’s easy to make, always turns out moist and creamy, and looks absolutely stunning when served.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Pumpkin purée
Yellow cake mix
Cream cheese
Eggs
Butter
Powdered sugar
Vanilla extract
Cinnamon
Nutmeg
Cloves

Directions

Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking pan.
In a large bowl, combine the cake mix, melted butter, and one egg until a soft dough forms. Press the mixture evenly into the bottom of the prepared pan to form the crust.
In another bowl, beat the cream cheese until smooth. Add the remaining eggs, pumpkin purée, vanilla extract, powdered sugar, and spices. Mix until fully blended.
Pour the pumpkin mixture over the crust and spread evenly.
Bake for 40–50 minutes, or until the center is set but still slightly gooey.
Let cool completely before cutting into squares. Dust with extra powdered sugar if desired.

Servings and timing

Makes about 12 servings.
Preparation time: 15 minutes.
Baking time: 45 minutes.
Cooling time: 30 minutes.
Total time: Approximately 1 hour and 30 minutes.

Variations

Chocolate Pumpkin Gooey Cake: Add a few tablespoons of cocoa powder to the crust mix for a chocolatey twist.
Nutty Crunch: Sprinkle chopped pecans or walnuts over the top before baking.
Maple Flavor Boost: Add a splash of maple syrup to the filling for an extra layer of sweetness.
Gluten-Free Version: Use a gluten-free yellow cake mix to accommodate dietary needs.
Mini Servings: Bake in cupcake tins for individual portions — perfect for parties.

Storage/Reheating

Store leftovers in an airtight container in the refrigerator for up to 5 days. For longer storage, freeze individual slices for up to 3 months. To reheat, warm in the microwave for 15–20 seconds or enjoy chilled — it tastes fantastic either way.

FAQs

How do I know when the Pumpkin Gooey Cake is done?

The center should be set but still slightly jiggly — that’s what gives it the gooey texture.

Can I use pumpkin pie filling instead of pumpkin purée?

No, pumpkin pie filling already contains sugar and spices, which would alter the recipe’s balance. Use pure pumpkin purée.

Can I make this dessert ahead of time?

Yes! It actually tastes even better the next day after chilling overnight.

What’s the best way to serve Pumpkin Gooey Cake?

Serve chilled or at room temperature with whipped cream or vanilla ice cream.

Can I use a different cake mix flavor?

Absolutely! Spice cake mix or butter pecan cake mix also work beautifully.

Why is my cake too runny in the middle?

It likely needed more baking time. Check for doneness at 40 minutes and continue baking until the edges are firm and the center slightly jiggles.

How can I make it less sweet?

Reduce the powdered sugar slightly or use less sweet cake mix.

Can I use low-fat cream cheese?

Yes, but the texture may be slightly less rich and creamy.

How should I thaw frozen Pumpkin Gooey Cake?

Thaw in the refrigerator overnight before serving.

Can I add toppings before baking?

Yes, you can sprinkle cinnamon sugar or nuts before baking for added texture and flavor.

Conclusion

Pumpkin Gooey Cake is the ultimate autumn dessert — creamy, spiced, and utterly satisfying. With its simple preparation and impressive flavor, it’s sure to become a seasonal favorite at any gathering. Serve it once, and everyone will be asking for the recipe!

Pumpkin Gooey Cake