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

Scale

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