Pumpkin Spice Gooey Cake (Print version)
A buttery pressed cake mix crust topped with a silky, spiced pumpkin cream cheese filling, baked until the center is perfectly gooey and the edges are set.
# Ingredients:
For the crust
01 -
1 box (15.25 oz / 432 g) yellow cake mix
02 -
1 large egg
03 -
1/2 cup (113 g) unsalted butter, melted
For the pumpkin filling
04 -
8 oz (225 g) full-fat block cream cheese, softened to room temperature
05 -
1 can (15 oz / 425 g) pure pumpkin puree (not pumpkin pie filling)
06 -
3 large eggs
07 -
1 teaspoon vanilla extract
08 -
1/2 cup (113 g) unsalted butter, melted
09 -
1 teaspoon pumpkin pie spice
10 -
1/2 teaspoon ground cinnamon
11 -
1/4 teaspoon ground nutmeg
12 -
4 cups (480 g) powdered sugar
13 -
Extra powdered sugar for dusting (optional)
# Instructions:
01 -
Preheat the oven to 350°F (175°C). Grease a 9x13-inch baking dish generously with cooking spray or butter.
02 -
Stir the cake mix, egg, and melted butter together until a thick dough forms. Press it evenly into the bottom of the prepared pan using your hands or the flat bottom of a measuring cup.
03 -
Beat the softened cream cheese on medium speed for about 2 minutes until completely smooth and lump-free. Add the pumpkin puree and beat again until the mixture is uniform.
04 -
Beat in the eggs one at a time. Add the vanilla extract and melted butter and mix until combined. Stir in the pumpkin pie spice, cinnamon, and nutmeg. Add the powdered sugar and beat until the filling is thick and smooth.
05 -
Pour the pumpkin filling evenly over the crust layer. Bake for 45 to 50 minutes, until the edges are set and lightly golden but the center still has a gentle wobble when you nudge the pan.
06 -
Let the cake cool at room temperature for at least 30 minutes before slicing. Dust with powdered sugar just before serving.
# Good to know:
01 -
Tastes even better the next day after chilling overnight and returning to room temperature.
02 -
Refrigerate leftovers covered within 2 hours of baking.