Go Back

Pumpkin Spice Gooey Cake

Pumpkin spice gooey cake with a spiced cake crust and a thick, creamy pumpkin cream cheese center. Baked until the edges set while the middle stays glossy, then cooled completely for easy thick squares dusted with powdered sugar.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings: 24 servings
Course: Dessert
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

For spice cake crust
  • 1 box (15.25 oz) spice cake mix Use the mix as directed for crust only (no additional ingredients beyond those listed).
  • 0.5 cup melted butter Melt and cool slightly before using.
  • 1 egg Use 1 large egg.
For gooey filling
  • 8 oz cream cheese Soften to room temperature for smooth mixing.
  • 1 can (15 oz) pumpkin puree Use plain pumpkin puree, not pumpkin pie filling.
  • 3 eggs Use 3 large eggs.
  • 1 tsp vanilla
  • 0.5 cup melted butter Melt and let cool slightly before mixing in.
  • 4 cup powdered sugar Sift if you notice clumps.
  • 2 tsp pumpkin pie spice
  • 1 tsp cinnamon
  • 0.25 tsp nutmeg
  • 1 extra powdered sugar for topping For generous dusting after the cake cools completely.

Equipment

  • 1 sheet pan

Method
 

Make the crust
  1. Preheat the oven to 350F, then grease a 9x13 pan and set it on a sheet pan for stability.
  2. Press the spice cake mix crust into the greased 9x13 pan, pressing firmly so it forms an even layer.
Make the gooey filling
  1. Beat the cream cheese smooth, then add the pumpkin puree, eggs, and vanilla.
  2. Beat in the melted butter, then gradually add the powdered sugar, pumpkin pie spice, cinnamon, and nutmeg until fully combined and thick.
Bake and finish
  1. Pour the gooey filling over the crust in the 9x13 pan.
  2. Bake for 40-45 minutes at 350F until the edges are set but the center is still gooey.
  3. Cool completely, then dust very generously with extra powdered sugar across the top.

Notes

Pro tip: To keep the center gooey, start checking at 40 minutes—the middle should jiggle slightly when you nudge the pan. Store covered in the refrigerator up to 4 days. Freezing: yes, wrap bars well and freeze up to 2 months; thaw in the fridge. Dietary swap: use low-fat cream cheese for a lighter texture while keeping the same bake time range.