I’m excited to share this cozy, rich dessert that hits all the fall-notes. I created a version inspired by a popular boxed mix bake-hack, and it’s perfect when I’m craving something comforting with minimal fuss.
Why You’ll Love This Recipe
I love how this cake combines the ease of a boxed mix with warm pumpkin-spice flavor and that delightfully gooey, fudge-like texture in the center. The contrast between the slightly firmer crust layer and the soft, rich filling makes each bite memorable. It comes together quickly, which means I can satisfy a fall-dessert craving without spending hours in the kitchen.
Ingredients
(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)
1 box yellow cake mix (15.25 oz / 432 g)
1 large egg
½ cup (115 g) unsalted butter, melted
½ cup (115 g) unsalted butter, softened
8 oz (225 g) cream cheese, full-fat, softened
15 oz (425 g) pumpkin purée (not pumpkin pie filling)
3 large eggs
1 teaspoon vanilla extract
3 cups (≈360 g) powdered sugar
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
Directions
Preheat the oven to 350 °F (175 °C). Grease and optionally line a 9 × 13-inch baking pan with parchment.
For the crust: In a bowl combine the yellow cake mix, 1 large egg, and ½ cup melted butter. Mix until a thick batter forms and press it evenly into the prepared pan.
For the filling: In a mixer or using a hand-mixer, beat the softened butter and cream cheese together until smooth. Add the pumpkin purée, 3 eggs, and vanilla; mix until combined. Then stir in the powdered sugar, cinnamon and nutmeg until smooth.
Spread the pumpkin-cream-cheese filling evenly over the crust layer in the pan.
Bake in the preheated oven for about 45–55 minutes, or until the edges are set and lightly golden, and the center still has a slight jiggle but is not liquid. (The “gooey” texture depends on not overbaking.)
Remove from the oven and allow to cool completely in the pan. For best texture and cleaner slicing, refrigerate for a couple of hours before cutting into squares and serving.
Servings and Timing
This recipe yields about 16 squares (when using a 9×13-inch pan).
Prep time: approximately 15 minutes
Bake time: 45–55 minutes
Cooling time: at least 1 hour (plus chilling if you refrigerate)
Variations
Swap the yellow cake mix for a spice cake mix for deeper warm-spice flavor.
Add ½ cup chopped pecans or walnuts on top before baking for crunch.
Top with a drizzle of caramel sauce or serve with whipped cream and a sprinkle of cinnamon.
For a lighter version, use reduced-fat cream cheese, though the texture may be slightly less rich.
Use homemade pumpkin purée instead of canned—just ensure it’s well drained so excess moisture doesn’t make the filling too soft.
Storage/Reheating
Store the cake squares in an airtight container:
At room temperature: up to 3 days.
In the refrigerator: up to 5–7 days.
To reheat, warm individual pieces for 10–15 seconds in the microwave; the center becomes extra gooey and decadent when slightly warmed. You can also freeze leftovers (wrapped well) for up to 2 months—defrost overnight in the fridge.
FAQs
1. What kind of pumpkin should I use?
I use canned pumpkin purée (NOT pumpkin pie filling) for ease and consistency. If using fresh pumpkin, ensure it’s pureed and drained well so the filling isn’t too loose.
2. Can I use a different size baking pan?
Yes—if you use a smaller pan (for example 8×8), the bake time will change (likely shorter) and the squares will be thicker. Watch the center’s doneness carefully.
3. Why is the center still “wobbly” when I take it out of the oven?
The “gooey” texture comes from the slightly under-set center. If you wait until it’s fully firm, you’ll lose that signature texture. It will firm up as it cools.
4. Can I skip the boxed cake mix and make everything from scratch?
Absolutely—though it would become a different recipe. The boxed mix is part of what makes this version quick and fuss-free. If you replace it, you’ll need to adjust flour, leavening, sugar and butter quantities accordingly.
5. How do I get clean slices and avoid the cake falling apart?
Chilling before slicing helps a lot. Use a sharp knife and wipe it clean between cuts. If you serve it slightly warmed, be gentle as the filling will be softer.
Conclusion
I hope I’ve convinced you that this Pumpkin Spice Gooey Cake is a simple yet indulgent way to enjoy fall flavors. With minimal prep and a delicious result, it’s one of my go-to desserts when I want something cozy and crowd-friendly. If you give it a try, I’d love to hear how it turns out for you.
This Pumpkin Spice Gooey Cake is a cozy fall dessert made with a yellow cake mix crust and a creamy, spiced pumpkin filling. With its rich texture and warm flavors, it’s a simple yet indulgent treat perfect for gatherings or weeknight cravings.
Total Time:1 hour 5 minutes (plus cooling)
Yield:16 squares
Ingredients
1 box yellow cake mix (15.25 oz / 432 g)
1 large egg
½ cup (115 g) unsalted butter, melted
½ cup (115 g) unsalted butter, softened
8 oz (225 g) cream cheese, softened
15 oz (425 g) pumpkin purée (not pumpkin pie filling)
3 large eggs
1 teaspoon vanilla extract
3 cups (≈360 g) powdered sugar
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
Instructions
Preheat the oven to 350°F (175°C). Grease and optionally line a 9×13-inch baking pan with parchment paper.
In a bowl, mix the yellow cake mix, 1 egg, and ½ cup melted butter until a thick batter forms. Press evenly into the prepared pan.
In a mixer, beat softened butter and cream cheese until smooth. Add pumpkin purée, 3 eggs, and vanilla extract; mix until combined.
Stir in powdered sugar, cinnamon, and nutmeg until smooth.
Spread the pumpkin filling over the crust layer.
Bake for 45–55 minutes, until the edges are set and golden and the center is slightly jiggly.
Cool completely in the pan. Refrigerate for cleaner slices before cutting and serving.
Notes
Use spice cake mix instead of yellow for extra flavor.
Add chopped nuts or a caramel drizzle for variation.
Chill before slicing for cleaner cuts.
Serve with whipped cream or vanilla ice cream.
Store in an airtight container at room temp or refrigerate up to 7 days.
