Pumpkin Spice Gooey Cake

How to make Pumpkin Spice Gooey Cake

Step 1: Preheat oven to 350°F (175°C). Grease a 9×13-inch baking pan.
Step 2: In a large bowl, mix the yellow cake mix, melted butter, and 1 egg until well combined. Press the mixture evenly into the bottom of the prepared pan.
Step 3: In a separate bowl, beat together the softened cream cheese and pumpkin puree until smooth. Add the remaining 2 eggs, vanilla extract, cinnamon, and pumpkin pie spice. Mix until combined.
Step 4: Gradually add in the powdered sugar, mixing until the filling is creamy and smooth.
Step 5: Pour the pumpkin mixture over the cake layer and spread evenly.
Step 6: Bake for 45-50 minutes. The center should be slightly gooey. Let cool completely before slicing.
Step 7: Optional: Top with whipped cream or a sprinkle of cinnamon sugar before serving.

Recipe Variations and Possible Substitutions

• Swap yellow cake mix for spice cake mix for an even deeper fall flavor.
• Use mascarpone instead of cream cheese for a slightly lighter filling.
• Add a swirl of caramel or maple syrup on top before baking for extra indulgence.
• Substitute the powdered sugar with a mix of brown and powdered sugar for a richer taste.

Storage and Reheating Tips

• Store in an airtight container in the refrigerator for up to 5 days.
• For best texture, let slices come to room temperature before serving.
• To reheat, microwave individual pieces for 15-20 seconds.
• You can also freeze tightly wrapped slices for up to 2 months. Thaw in the fridge overnight before serving.