Pumpkin Spice Gooey Cake with Cream Cheese Frosting

Oh, you guys. I know it’s only September, but I couldn’t help myself. The second that first crisp breeze hit, I was digging through my pantry for that can of pumpkin puree. It’s like a switch flips in my brain, and all I can think about is that warm, spicy, cozy flavor. So I got a little overexcited and started playing in the kitchen, and I think I’ve truly outdone myself this time. I’m so thrilled to share my recipe for the absolute BEST Pumpkin Spice Gooey Cake with Cream Cheese Frosting.

This isn't just any cake. It's insanely moist, with a rich, almost pudding-like gooey center that just melts in your mouth. And that smooth, tangy cream cheese frosting on top? It’s the perfect creamy contrast to all that warm spice. The best part? It comes together in a flash. We’re talking just 10 minutes of prep and about 30 minutes in the oven. You’re barely 40 minutes away from pure autumnal bliss. Trust me, your kitchen is going to smell incredible.

Why You’ll Love Pumpkin Spice Gooey Cake with Cream Cheese Frosting

Okay, let me count the ways this cake will steal your heart (and probably your entire fall dessert rotation). First off, it’s the kind of recipe that makes people think you slaved for hours, but we’ll keep our little secret—it’s embarrassingly easy. Here’s why you’ll be obsessed:

• That gooey center. Imagine biting into a slice where the middle is almost like a spiced pumpkin pudding—soft, rich, and just sweet enough. It’s the kind of texture that makes you close your eyes and sigh.
• Warm, cozy spices. The pumpkin pie spice isn’t shy here. It’s front and center, wrapping you up in cinnamon, nutmeg, and all those hugs-in-a-spice-jar flavors.
• Cream cheese frosting magic. Tangy, sweet, and so smooth it practically glides onto the cake. It balances the spice perfectly, like your favorite sweater on a chilly day.
• Pantry-friendly ingredients. No fancy trips to the store—just basics like cake mix, canned pumpkin, and eggs. Even the sweetened condensed milk is probably already lurking in your cupboard.
• Impressively fast. From bowl to table in under an hour? Yes, please. It’s the ultimate "oops, I need dessert NOW" lifesaver.
• Leftovers (if you have any). This cake actually gets better the next day, as the flavors mingle and the frosting settles in. Not that I’ve ever tested that theory… because, uh, self-control.

Seriously, one bite and you’ll understand why this is my go-to fall treat. It’s like autumn in cake form—no bonfire required.

Ingredients You’ll Need for Pumpkin Spice Gooey Cake with Cream Cheese Frosting

Alright, let’s gather our goodies! The beauty of this recipe is how simple the ingredients are—no fancy stuff here. Just cozy, comforting things you probably already have. I’ve broken it down into two parts: the cake (aka the gooey magic) and the frosting (the creamy crown on top).

For the Cake:

• 1 box yellow cake mix – The secret shortcut! Just grab your favorite brand, nothing fancy needed.
• 1 cup canned pumpkin puree – Make sure it’s pure pumpkin, not pie filling (that stuff’s already spiced and sweetened, and we want control over our flavors!).
• ½ cup vegetable oil – Keeps the cake super moist. You could swap melted butter if you’re feeling extra indulgent.
• 3 large eggs – Room temperature is ideal—they mix in smoother, but I’ve used cold ones in a pinch and survived.
• 2 teaspoons pumpkin pie spice – If you don’t have this premixed, no stress! Just whisk together 1½ teaspoon cinnamon, ¼ teaspoon nutmeg, ¼ teaspoon ginger, and a pinch of cloves.
• ½ cup sweetened condensed milk – This is the goo-maker! Don’t skip it—it’s what gives that dreamy center.

For the Frosting:

• 1 (8 oz) package cream cheese – Full-fat, please! And softened, or you’ll be wrestling lumps. Leave it on the counter for 30 minutes before mixing.
• ¼ cup unsalted butter, softened – Same deal as the cream cheese—soft but not melted.
• 2 cups powdered sugar – Sift it if you’re fancy, but honestly, I usually skip that step and just whisk out any lumps.
• 1 teaspoon vanilla extract – The vanilla really rounds out the tanginess of the cream cheese. Pure extract is best, but use what you’ve got!

That’s it! Simple, right? Now let's turn these humble ingredients into something legendary.

Step-by-Step Instructions for Pumpkin Spice Gooey Cake with Cream Cheese Frosting

Okay, let’s get baking! This is where the magic happens, and I promise it’s so easy you could do it half-asleep (though I don’t recommend it—hot ovens and sleepy bakers don’t mix). Just follow these steps, and you’ll have a showstopper in no time.

Preparing the Cake Batter

1. Preheat your oven to 350°F (175°C). This gives the oven time to get nice and toasty while you mix everything up. Grease a 9x13-inch baking dish really well—I use butter or nonstick spray, but a swipe of oil works too.
2. Dump the cake mix into a big bowl. No need to sift—just break up any big clumps with your fingers or a fork. Add the pumpkin puree, oil, eggs, and pumpkin pie spice. Now, grab a whisk or a wooden spoon and go to town! Mix until it’s totally smooth and no dry spots remain. The batter will be thick but pourable—don’t worry, that’s normal.
3. Pour the batter into your greased dish and spread it evenly with a spatula. Then, take that sweetened condensed milk and drizzle it all over the top in zigzags or swirls. No need to mix it in—it’ll sink and create that glorious gooey layer as it bakes.

Baking the Pumpkin Spice Gooey Cake

4. Slide the dish into the oven and set a timer for 25 minutes. Resist the urge to open the door—just let it do its thing! At 25 minutes, poke the center with a toothpick. If it comes out clean or with just a few moist crumbs, it’s done. If not, give it another 5 minutes. Mine usually takes about 28 minutes, but ovens vary, so keep an eye on it.
5. Let the cake cool completely before frosting. I know, I know—this is the hardest part. But if you frost it while it’s warm, the frosting will melt into a sad puddle. Trust me, I’ve learned this the hard way. Pop it on a wire rack and distract yourself for an hour (or speed things up in the fridge if you’re impatient like me).

Making the Cream Cheese Frosting

6. While the cake cools, make the frosting. In a large bowl, beat the softened cream cheese and butter together until they’re totally smooth—no lumps allowed! A hand mixer works best, but a sturdy whisk and some elbow grease will do in a pinch.
7. Add the powdered sugar and vanilla. Start mixing on low speed unless you want a sugar dust storm in your kitchen. Once it’s incorporated, crank up the speed and beat for another minute until it’s fluffy and dreamy.
8. Spread the frosting over the cooled cake with a spatula or butter knife. Swirl it, swoop it, make it pretty—or just slap it on there, no judgment. Slice, serve, and prepare for the compliments to roll in!

Variations for Pumpkin Spice Gooey Cake with Cream Cheese Frosting

You know I love a good classic, but sometimes you gotta mix things up! Here are a few fun twists to make this cake your own:

• Gluten-free? Swap the yellow cake mix for a gluten-free version. Just check that it’s a 15-ounce box so the ratios stay perfect.
• Nutty crunch: Fold ½ cup chopped pecans or walnuts into the batter for texture. Or sprinkle them on top of the frosting—extra crunch, zero regrets.
• Chocolate cravings: Stir in ⅓ cup chocolate chips (dark, milk, or even white) for a pumpkin-chocolate situation. Or drizzle melted chocolate over the frosting. Because why not?
• Spice it up: Add a pinch of cayenne or black pepper to the batter for a subtle kick. Sounds weird, but trust me—it’s a game-changer.
• Maple love: Replace the vanilla in the frosting with maple extract, or swirl real maple syrup into the batter before baking. Autumn on a plate!

See? Endless possibilities. The best part? No matter how you tweak it, that gooey center and creamy frosting will still steal the show.

Serving and Storage Tips for Pumpkin Spice Gooey Cake with Cream Cheese Frosting

Okay, let’s talk about the best ways to enjoy this cake—and how to keep it fresh (if it lasts that long). First, serving: I love this slightly chilled, straight from the fridge. The frosting firms up just a bit, and that gooey center gets even more luscious. But room temp is great too—it’s all about your mood! For extra flair, top slices with a sprinkle of cinnamon or a dollop of whipped cream.

Now, storage: Because of the cream cheese frosting, this baby needs to live in the fridge. Cover it tightly with plastic wrap or pop it in an airtight container, and it’ll stay fresh for up to 4 days. Want to freeze it? Slice it first, wrap pieces individually in plastic, then stash them in a freezer bag for up to 2 months. Thaw overnight in the fridge or zap a slice in the microwave for 15 seconds—just enough to take the chill off. Warning: It might disappear faster than you planned. I accept zero responsibility for midnight snack raids.

Helpful Notes for Pumpkin Spice Gooey Cake with Cream Cheese Frosting

A few golden nuggets of wisdom to save you from potential cake disasters (because yes, I’ve made all these mistakes so you don’t have to):

• Softening is non-negotiable. That cream cheese and butter must be truly softened—not melted, not fridge-cold. Leave them out for at least 30 minutes. Cold cream cheese = lumpy frosting sadness.
• Don’t overmix the batter. Once everything’s combined, stop! Overmixing can make the cake tough instead of tender.
• Toothpick test tip: If it comes out with wet batter, bake longer. If it’s just a few sticky crumbs? Perfect—that’s your gooey center!
• Cooling patience pays off. I know it’s hard, but frosting a warm cake is a one-way ticket to Slip ‘N Slide City.
• Lighter option: Use low-fat cream cheese and butter if you prefer—it’ll still taste amazing, just slightly less rich.

There you go—now go forth and bake with confidence! And maybe hide a slice for yourself before the vultures (aka family) descend.

Frequently Asked Questions About Pumpkin Spice Gooey Cake with Cream Cheese Frosting

I’ve gotten so many questions about this cake over the years—here are the big ones, plus all the answers you need to bake with zero stress!

• 1. Can I use fresh pumpkin instead of canned?
  You can, but it’s a bit of work! Roast and puree sugar pumpkin (not carving pumpkins—they’re too watery). Make sure to drain the puree well in cheesecloth or a sieve, or your cake might be soggy. Honestly? I usually stick with canned—it’s consistent and way easier.
• 2. How long does this cake keep in the fridge?
  About 4 days, tightly covered. The frosting might start to weep after that, but let’s be real—it’s never lasted that long in my house anyway.
• 3. Can I freeze it?
  Absolutely! Freeze slices individually wrapped for up to 2 months. Thaw overnight in the fridge or microwave briefly (15 seconds) for a just-baked feel.
• 4. My frosting is too runny—help!
  Pop the bowl in the fridge for 10 minutes to firm up the cream cheese, then re-whip. Or add a bit more powdered sugar (1-2 tablespoon at a time) until it thickens.
• 5. No pumpkin pie spice—what now?
  Mix 1½ teaspoon cinnamon + ¼ teaspoon each nutmeg and ginger + pinch of cloves. Ta-da! Custom spice blend in seconds.

Still stumped? Drop me a comment—I’ve probably made the mistake already and can save you the trouble!

Final Thoughts on Pumpkin Spice Gooey Cake with Cream Cheese Frosting

Listen, I know I’m biased—but this cake? It’s pure autumn magic. That first bite, when the warm spices hit your tongue and the gooey center melts just right, followed by that cool, creamy frosting… it’s like wrapping yourself in your coziest flannel shirt. And the best part? It’s so darn easy that you’ll want to make it every weekend from now until Thanksgiving (and let’s be honest, probably well beyond).

Whether you’re craving comfort on a rainy day, need a showstopper for your next potluck, or just want to fill your kitchen with that irresistible pumpkin-spice aroma—this cake delivers every single time. So grab that can of pumpkin, preheat your oven, and get ready to fall in love. Because trust me, once you try this one, it’s going straight into your permanent dessert rotation. Happy baking, friends!

Print