Pumpkin Spice Gooey Cake
Ingredients
For the Cake:
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1 box (15.25 oz) spice cake mix
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1 (15 oz) can pumpkin puree (not pumpkin pie filling)
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½ cup unsalted butter, melted
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3 large eggs
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1 teaspoon vanilla extract
For the Gooey Center:
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8 oz (1 cup) cream cheese, softened
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¼ cup granulated sugar
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1 large egg
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½ teaspoon vanilla extract
Optional Topping:
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Powdered sugar
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Whipped cream
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Caramel drizzle
Instructions
1. Preheat Oven
Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish and set aside.
2. Make the Cake Batter
In a large bowl, combine pumpkin puree, melted butter, eggs, and vanilla.
Add the spice cake mix and stir until smooth.
3. Prepare the Gooey Center
In a medium bowl, beat together cream cheese, sugar, egg, and vanilla until creamy and smooth.
4. Layer the Cake
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Pour half of the cake batter into the prepared pan and spread evenly.
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Dollop the cream cheese mixture over the batter and gently swirl with a knife.
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Pour the remaining cake batter on top and smooth lightly.
5. Bake
Bake for 40–45 minutes, or until a toothpick inserted into the edges (not the center) comes out clean. The center should remain gooey.
6. Cool and Serve
Allow the cake to cool for at least 15 minutes before slicing.
Dust with powdered sugar or drizzle with caramel if desired. Serve warm or at room temperature.
Tips
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Use full-fat cream cheese for the richest, gooey center.
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For extra flavor, add ½ teaspoon pumpkin pie spice to the cream cheese layer.
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This cake keeps well in an airtight container in the fridge for up to 4 days.
I can also provide a mini cupcake version of this Pumpkin Spice Gooey Cake, perfect for individual servings. Do you want me to include that version?
