Name: Pumpkin Spice Gooey Cake Recipe – A Fall Favorite
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 box yellow cake mix (dry mix only); 1 egg; 1/2 cup melted butter; 1 (15 oz) can pumpkin purée; 8 oz cream cheese, softened; 2 eggs; 2 cups powdered sugar; 1 1/2 tsp pumpkin pie spice; 1 tsp vanilla extract

Pumpkin Spice Gooey Cake Recipe – A Fall Favorite

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Pumpkin Spice Gooey Cake is a warm, rich, and decadent dessert that I love baking once fall rolls in. It’s soft, spiced, and has that irresistible gooey center that melts in my mouth. With a spiced cake base and creamy pumpkin topping, it’s the kind of treat that makes the whole house smell like autumn.

Why You’ll Love This Recipe

I love this recipe because it’s packed with everything I want in a fall dessert — pumpkin, spice, and a gooey, creamy texture that’s pure comfort. It’s easy to throw together with pantry staples and is always a hit at gatherings, potlucks, or just cozy nights at home. I serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream, and it’s magic. Pumpkin Spice Gooey Cake Recipe – A Fall Favorite

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

For the base layer:

Yellow cake mix (dry mix only)
One egg
Melted butter

For the pumpkin layer:

Canned pumpkin purée
Cream cheese (softened)
Eggs
Powdered sugar
Pumpkin pie spice
Vanilla extract

Directions

I preheat the oven to 350°F (175°C) and grease a 9×13-inch baking dish.
For the base, I mix together the dry cake mix, melted butter, and one egg until it forms a dough. I press it evenly into the bottom of the dish.
In another bowl, I beat together the pumpkin, cream cheese, eggs, powdered sugar, pumpkin pie spice, and vanilla until smooth.
I pour the pumpkin mixture over the base and spread it evenly.
I bake it for 45–50 minutes. I look for set edges and a slightly jiggly center — that’s how I know it’ll be gooey.
I let it cool slightly before serving. It firms up more as it rests, but still stays soft in the center.

Servings and timing

This cake makes about 12 servings. It takes 15 minutes to prep and 45–50 minutes to bake, so it’s ready in about an hour total.

Variations

I’ve used spice cake mix instead of yellow cake for extra flavor.
Sometimes I swirl a bit of caramel sauce over the top before baking.
I like to top it with toasted pecans for crunch.
A dusting of cinnamon sugar on top adds a nice texture and sparkle.

Storage/Reheating

I keep leftovers covered in the fridge for up to 4 days. To reheat, I warm slices in the microwave for 15–20 seconds. It also freezes well — I wrap individual squares and thaw them in the fridge overnight. Pumpkin Spice Gooey Cake Recipe – A Fall Favorite

FAQs

Can I use homemade pumpkin purée?

Yes, I’ve used homemade pumpkin purée — I just make sure it’s not too watery so the filling sets properly.

Does it have a crust?

The cake mix forms a soft base layer that’s like a chewy crust. It’s not crunchy, but it holds the gooey top beautifully.

Can I make it gluten-free?

Yes, I use a gluten-free cake mix and it works just as well.

Is it supposed to be jiggly?

Yes! The center should jiggle slightly when it comes out of the oven — that’s what keeps it gooey and luscious.

What’s the best way to serve it?

I like it warm with whipped cream, but it’s also great chilled straight from the fridge.

Conclusion

Pumpkin Spice Gooey Cake is my ultimate fall dessert — warm, spiced, and loaded with rich, gooey goodness. It’s easy, cozy, and always puts me in a festive mood. Whether I’m making it for a holiday table or just to enjoy with a cup of coffee, it never lasts long.