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Pumpkin Spice Gooey Cake with Cream Cheese Frosting

This delightful Pumpkin Spice Gooey Cake with Cream Cheese Frosting captures all the cozy flavors of fall in a beautifully easy-to-create dessert.
Print Recipe
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 12 servings
Course: Dessert, Snack
Cuisine: American, Seasonal
Calories: 350
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 1 box yellow cake mix no, we won't tell anyone you used a mix!
  • 15 oz pumpkin puree hello, Vitamin A!
  • 4 large eggs
  • 1/2 cup vegetable oil
  • 1 tbsp pumpkin spice the star of the show!
  • 1 cup water
Topping Ingredients
  • 8 oz cream cheese softened (because cream cheese frosting makes everything better)
  • 1/2 cup butter softened
  • 3-4 cups powdered sugar for just the right sweetness
  • 1 tsp vanilla extract
  • a pinch salt just a pinch, I promise!

Method
 

Preparation
  1. Preheat your oven to 350°F (175°C).
  2. In a large bowl, combine the yellow cake mix, pumpkin puree, eggs, vegetable oil, pumpkin spice, and water. Mix until well combined to achieve a smooth, somewhat thick batter.
Baking
  1. Grease a 9x13 inch baking pan and pour in the batter. Spread it evenly.
  2. Bake for 30-35 minutes or until a toothpick inserted into the center comes out clean (or with just a few crumbs).
Frosting
  1. While your cake is cooling, prepare the cream cheese frosting by beating together the softened cream cheese and butter until creamy.
  2. Gradually add the powdered sugar, vanilla extract, and salt. Mix until you achieve a fluffy consistency.
  3. If the frosting is too thick, add a splash of milk for the right texture.
Serving
  1. Once the cake is completely cooled, spread the frosting evenly over the top. Optionally, sprinkle a bit of extra pumpkin spice or chopped nuts.
  2. Cut into squares and serve at your next gathering or enjoy it yourself.

Notes

Don't overmix the batter; a few lumps are fine. Ensure ingredients are at room temperature for the best consistency. Leftovers can be stored in the fridge for up to a week.