Can I use fresh pumpkin instead of canned puree?

Yes! Just make sure it’s cooked, pureed, and well-drained. Too much liquid can mess with the texture.

How can I make this recipe gluten-free?

Easy — swap the yellow cake mix for a gluten-free version. Everything else stays the same.

Absolutely. Use vegan butter, vegan cream cheese, and flax eggs. It’ll still taste incredible.

How do I know when it’s done baking?

The edges should be firm, but the center slightly jiggles when you shake the pan gently. That’s your gooey sweet spot.

Can I make this ahead of time?

Yes! Bake and frost the day before serving, then refrigerate overnight. It’s even better chilled.

What’s the difference between this and a regular pumpkin cake?

The gooey factor! Traditional pumpkin cake is light and fluffy, but this Pumpkin Spice Gooey Cake Brown Sugar version is dense, rich, and almost pudding-like in the center. Totally next level.

Pumpkin Cake with Cream Cheese Filling – The Ultimate Autumn Treat

Description

Calling all pumpkin lovers — this is your season! When the air turns crisp and pumpkin spice starts showing up everywhere, there’s no better way to celebrate than with this decadent Pumpkin Cake with Cream Cheese Filling. Imagine a buttery cake base, a gooey, spiced pumpkin center, and a silky brown sugar cream cheese frosting that ties it all together. One bite, and you’ll understand why this dessert deserves a permanent spot on your fall baking list. Perfect for holidays, cozy weekends, or when you just need something sweet to go with your latte, this recipe captures everything we adore about autumn — warmth, spice, and a little indulgence.

Ingredients

Scale

For the Cake Base

1 box yellow cake mix
1 large egg
½ cup unsalted butter, melted
1 cup pumpkin puree
1 teaspoon vanilla extract

For the Gooey Pumpkin Filling

8 ounces cream cheese, softened
2 large eggs
1 teaspoon vanilla extract
½ cup pumpkin puree
½ cup unsalted butter, melted
1 teaspoon ground cinnamon
½ teaspoon ground nutmeg
¼ teaspoon ground cloves
4 cups powdered sugar

For the Brown Sugar Cream Cheese Frosting

8 ounces cream cheese, softened
¼ cup unsalted butter, softened
¼ cup packed brown sugar
2 cups powdered sugar
1 teaspoon vanilla extract

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Instructions

Build the Cake Base
- Preheat your oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish — butter, oil, or cooking spray all work fine.
- In a large bowl, combine the cake mix, egg, melted butter, pumpkin puree, and vanilla. Stir until everything’s smooth and uniform, but don’t overdo it — overmixing can make the cake dense.
- Spread the mixture evenly into your prepared pan, pressing it down gently with a spatula or your hands to create a firm, even layer.
- Pro Tip: If the batter feels sticky, lightly coat your fingers with a bit of oil or butter before pressing it into the pan.
Whip Up the Gooey Pumpkin Filling
- In another mixing bowl, beat the softened cream cheese until smooth and fluffy. Add in the eggs, vanilla, pumpkin puree, melted butter, and spices. Mix until everything is beautifully blended and silky.
- Slowly add the powdered sugar, stirring between additions to avoid lumps. Continue mixing until the filling is velvety and lump-free.
- Pour the filling over the cake base, spreading it evenly with the back of a spoon or an offset spatula.
- Pro Tip: Love spice? Add an extra dash of cinnamon or nutmeg to dial up that cozy fall flavor.
Bake It to Gooey Perfection
- Slide your baking dish into the preheated oven and bake for 40–45 minutes. The edges should be firm and golden, while the center stays soft and slightly jiggly — that’s the signature gooey texture you want.
- Let the cake cool completely in the pan before adding frosting. Patience here really pays off!
- Pro Tip: Don’t panic if the middle still looks a bit undone — it will set as it cools. Overbaking is the quickest way to lose that delicious gooeyness.
Make the Brown Sugar Cream Cheese Frosting
- In a clean bowl, beat together the softened cream cheese, butter, and brown sugar until fluffy and light. Gradually add powdered sugar, mixing on low speed until smooth and creamy. Finish it off with vanilla extract for that perfect finishing touch.
- Pro Tip: Want a less-sweet version? Cut the powdered sugar slightly or stir in a pinch of sea salt to balance the sweetness.
Frost and Finish
- Once the cake is completely cool, spread the frosting generously across the top, smoothing it into an even layer. You can keep it simple or go for extra flair with a sprinkle of cinnamon, chopped pecans, or even a drizzle of caramel.
- Pro Tip: If you prefer a bakery-style look, chill the frosting for about 15 minutes before spreading — it’ll hold its shape beautifully.

Notes

Use room-temperature ingredients. Cold butter or cream cheese won’t mix smoothly and can lead to a lumpy texture.
Let the cake cool completely before frosting. The frosting will melt if the cake’s even slightly warm.
Customize your spice level. Adjust the cinnamon, nutmeg, or cloves depending on how bold you like your fall flavors.
Make ahead for convenience. You can assemble the cake up to a day in advance, refrigerate it overnight, and frost before serving. It actually tastes even better the next day!

Category: Desserts

Nutrition

Serving Size: 1 serving
Calories: 480 kcal
Sugar: 52 g
Sodium: 350 mg
Fat: 24 g
Saturated Fat: 13 g
Carbohydrates: 65 g
Protein: 5 g
Cholesterol: 105 mg