Description
A rich, creamy, and spiced Pumpkin Gooey Cake with a buttery cake crust and luscious pumpkin filling — the perfect fall dessert that’s simple to make yet incredibly indulgent.
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
Instructions
- Preheat 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 1 egg until a soft dough forms.
- Press the dough evenly into the bottom of the prepared pan to form the crust.
- In another bowl, beat cream cheese until smooth. Add the remaining 2 eggs, pumpkin purée, vanilla extract, powdered sugar, cinnamon, nutmeg, and cloves. Mix until fully blended.
- Pour the pumpkin mixture over the crust and spread evenly.
- Bake for 40–50 minutes, until the center is set but still slightly gooey.
- Let cool completely before cutting into squares. Dust with powdered sugar if desired.
Notes
- The center should remain slightly jiggly for the signature gooey texture.
- Use pure pumpkin purée, not pumpkin pie filling.
- For a gluten-free version, substitute a gluten-free yellow cake mix.
- Tastes even better after chilling overnight.
- Serve with whipped cream or vanilla ice cream for an extra treat.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 420
- Sugar: 38g
- Sodium: 320mg
- Fat: 20g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 2g
- Protein: 5g
- Cholesterol: 90mg
