This is a pumpkin spice gooey cake, the soft kind with a dense bottom and a creamy layer on top. It’s made with cake mix, pumpkin, cream cheese, and a lot of spice. The center stays gooey, not underbaked, just soft. If you’re searching for pumpkin spice gooey cake or pumpkin cream cheese cake bars, this is exactly that style. I bake it in one pan and cut it once it cools.
The bottom is firm and spiced. The top stays light and creamy. I don’t rush the cooling or it falls apart. This is more of a spoonable cake than a clean slice.
Ingredients
- 1 box yellow cake mix
- 1 large egg
- 1/2 cup unsalted butter, melted
- 8 oz cream cheese, softened
- 1 cup canned pumpkin puree
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 teaspoon pumpkin spice
- 1/2 teaspoon cinnamon
- 2 cups powdered sugar
Preparation / How to Make It
I mixed the cake mix with one egg and the melted butter. It came together thick, almost like dough. Pressed it into the bottom of a greased baking dish. Didn’t bake it yet.
In another bowl, I beat the cream cheese until smooth. Added pumpkin, eggs, vanilla, pumpkin spice, and cinnamon. Mixed until combined. Then added the powdered sugar and mixed again. The batter stayed loose.
Poured the pumpkin mixture over the cake base. Spread it gently so it reached the corners. Didn’t worry about it being perfect.
Baked until the edges were set and the center still looked soft. Not jiggly, just gooey. Pulled it before it browned too much.
Let it cool completely before cutting. The top firms up as it sits. Soft center, spiced base, and a creamy finish.
