Pumpkin Spice Gooey Cake with Brown Sugar Icing Recipe
Introduction
This Pumpkin Spice Gooey Cake with Brown Sugar Icing is the ultimate autumn treat. Combining tender cake with a creamy pumpkin filling and a rich, buttery icing, it’s perfect for cozy gatherings or a special holiday dessert.
Ingredients
- 1 box yellow cake mix
- ½ cup melted butter
- 1 egg
- 1 (15 oz) can pumpkin puree
- 2 eggs
- 1 (8 oz) cream cheese, softened
- 1 tsp vanilla
- 1 cup powdered sugar
- 1 tsp cinnamon
- 1 tsp pumpkin spice
- Pinch of salt
- ½ cup butter (for icing)
- 1 cup brown sugar (for icing)
- ¼ cup milk (for icing)
- 1 cup powdered sugar (for icing)
- 1 tsp vanilla (for icing)
Instructions
- Step 1: Preheat your oven to 350°F (175°C) and grease a 9×13 inch pan. In a bowl, mix the yellow cake mix, melted butter, and one egg until a soft dough forms. Press this mixture evenly into the bottom of the prepared pan.
- Step 2: In a separate bowl, beat together the pumpkin puree, cream cheese, two eggs, vanilla, powdered sugar, cinnamon, pumpkin spice, and a pinch of salt until smooth and creamy. Pour this pumpkin filling evenly over the cake base.
- Step 3: Bake the layered cake for 35–40 minutes. The center should remain slightly jiggly to ensure the gooey texture. Allow the cake to cool slightly before adding the icing.
- Step 4: To make the brown sugar icing, melt butter and brown sugar together in a saucepan over medium heat. Cook for about 2 minutes, stirring gently. Add the milk and bring to a soft boil, then remove from heat. Let the mixture cool for 10 minutes.
- Step 5: Whisk in the powdered sugar and vanilla until the icing is smooth and glossy. Pour the warm icing over the cake, allowing it to sink into the cracks for that delicious finish.
Tips & Variations
- Use full-fat cream cheese for a richer filling and better texture.
- For extra depth, sprinkle chopped pecans or walnuts over the icing before it sets.
- If pumpkin spice isn’t available, a mix of cinnamon, nutmeg, ginger, and cloves works well as a substitute.
- Let the cake cool completely before slicing to maintain its gooey layers.
Storage
Store leftover cake in an airtight container in the refrigerator for up to 4 days. Reheat individual slices briefly in the microwave to soften the icing and enhance the gooey texture.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use homemade pumpkin puree instead of canned?
Yes, homemade pumpkin puree works perfectly. Just make sure it’s well strained to avoid extra moisture that could affect the cake’s texture.
Is it possible to make this cake gluten-free?
To make a gluten-free version, use a gluten-free yellow cake mix. Ensure all other ingredients, like the spices and powdered sugar, are also gluten-free certified.
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Pumpkin Spice Gooey Cake with Brown Sugar Icing Recipe
- Total Time: 55 minutes
- Yield: 12 servings 1x
Description
This Pumpkin Spice Gooey Cake with Brown Sugar Icing is a decadent autumn-inspired dessert combining a buttery yellow cake base with a creamy spiced pumpkin filling, topped with a luscious brown sugar icing that melts into every crack for irresistible gooeyness.
Ingredients
For the Pumpkin Gooey Cake
- 1 box yellow cake mix
- ½ cup melted butter
- 1 egg
For the Pumpkin Filling
- 1 (15 oz) can pumpkin puree
- 2 eggs
- 1 (8 oz) cream cheese, softened
- 1 tsp vanilla extract
- 1 cup powdered sugar
- 1 tsp cinnamon
- 1 tsp pumpkin spice
- Pinch of salt
For the Brown Sugar Icing
- ½ cup butter
- 1 cup brown sugar
- ¼ cup milk
- 1 cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Make the Cake Base: Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan thoroughly. In a mixing bowl, combine the yellow cake mix, melted butter, and egg. Stir until a soft dough forms. Press this evenly into the bottom of the prepared pan to create a buttery cake base.
- Prepare the Pumpkin Filling: In another bowl, beat together the pumpkin puree, softened cream cheese, eggs, vanilla extract, powdered sugar, cinnamon, pumpkin spice, and a pinch of salt until the mixture is smooth and creamy. Pour this creamy pumpkin mixture evenly over the cake base in the pan.
- Bake the Cake: Place the pan in the preheated oven and bake for 35 to 40 minutes. The center of the cake should remain slightly jiggly, which indicates the ideal gooey texture. After baking, let the cake cool slightly before adding the icing.
- Make the Brown Sugar Icing: In a saucepan, melt the butter with the brown sugar over medium heat. Cook gently for about 2 minutes, stirring frequently to combine. Add the milk and bring the mixture to a soft boil, then immediately remove the pan from heat. Allow the mixture to cool for 10 minutes.
- Finish the Icing: Whisk in the powdered sugar and vanilla extract into the cooled brown sugar mixture until smooth and glossy. Pour this warm icing evenly over the warm cake. The icing will seep into all the cracks, enhancing the cake’s gooey texture and rich flavor.
Notes
- Ensure the cream cheese is softened to room temperature for easier mixing and a smoother filling.
- The cake’s center should remain a bit jiggly after baking to achieve the gooey texture; avoid overbaking.
- You can substitute the yellow cake mix with a homemade cake base if preferred.
- If you like a sharper spice flavor, increase the pumpkin spice by ½ teaspoon.
- The brown sugar icing sets as it cools; for a thicker layer, double the icing recipe.
- Store any leftovers covered in the refrigerator for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Keywords: pumpkin spice cake, gooey cake, fall dessert, brown sugar icing, pumpkin dessert, cream cheese filling, autumn recipes, easy cake recipe
