Description
This version keeps the same ingredients and structure but says everything in fresh words so it reads like a new recipe. Same delicious result: a tender cake base topped with a custardy pumpkin layer and finished with a silky brown-sugar cream cheese frosting.
Ingredients
Scale
For the cake layer
- 1 box yellow cake mix
- 1 large egg
- ½ cup (1 stick) unsalted butter, melted
- 1 cup pumpkin purée
- 1 teaspoon vanilla extract
For the pumpkin-spiced gooey filling
- 8 oz cream cheese, softened
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup pumpkin purée
- ½ cup (1 stick) unsalted butter, melted
- 1 teaspoon ground cinnamon
- ½ teaspoon ground nutmeg
- ¼ teaspoon ground cloves
- 4 cups powdered (confectioners’) sugar
For the brown-sugar cream cheese frosting
- 8 oz cream cheese, softened
- ¼ cup unsalted butter, softened
- ¼ cup packed brown sugar
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Heat and prep. Preheat the oven to 350°F (175°C). Grease a 9×13-inch pan and set it aside.
- Make the cake base. In a large bowl combine the dry cake mix with the egg, melted butter, pumpkin purée, and vanilla. Stir until the mixture comes together into an even batter. Press this mixture into the bottom of the prepared pan, forming an even layer.
- Whip the gooey filling. In a separate bowl beat the cream cheese until smooth. Add the eggs, vanilla, pumpkin purée, and melted butter and blend until uniform. Stir in the cinnamon, nutmeg, and cloves. Gradually add the powdered sugar and continue mixing until the filling is smooth and lump-free.
- Layer and bake. Pour the pumpkin-cream cheese mixture over the cake base and spread it into an even layer. Bake on the center rack for 40–45 minutes. The edges should look set and slightly golden while the middle still has a slight jiggle — that’s the gooey center working properly.
- Cool fully. Remove the pan from the oven and allow the cake to cool completely in the dish. Cooling lets the filling finish setting so you can frost neatly.
- Make the brown-sugar frosting. Beat the softened cream cheese, softened butter, and brown sugar together until light and airy. Add the powdered sugar a little at a time and mix until smooth. Stir in the vanilla extract. Taste and adjust: if it’s too sweet, a small pinch of salt will help balance it.
- Frost the cake. Once the cake is cool, spread the frosting across the top in an even layer. If you like, finish with a sprinkle of chopped pecans or a light dusting of cinnamon.
Notes
- TIPS & NOTES
- Room-temperature ingredients help everything mix smoothly—let your butter, cream cheese, and eggs warm up briefly.
- Don’t overbake. Pull the cake when the edges are set but the center still jiggles; carryover heat will finish the set while keeping the gooey texture.
- Avoid frosting a warm cake. Wait until the cake is fully cool so the frosting doesn’t melt.
- Adjust the spices to your liking—add a touch more cinnamon or nutmeg for a bolder spice profile.
- Make-ahead: You can prepare the cake and filling the day before; refrigerate uncovered until cool, then frost the next day for easy serving.
- DIETARY SWAPS
- For a dairy-free version use vegan cream cheese and a plant-based butter substitute.
- To make it gluten-free, choose a certified gluten-free yellow cake mix.
- SERVING & STORAGE
- Store frosted cake in the refrigerator for up to 4 days in an airtight container.
- To freeze: wrap individual unfrosted slices tightly and freeze up to 2 months. Thaw overnight in the fridge and frost before serving.
- To reheat: warm a slice very briefly (10–20 seconds) in the microwave if you prefer it slightly warm; this brings back some of the gooey texture.
- PRO TIP: If you prefer neat bars, chill the frosted cake for 30–60 minutes before slicing—cold frosting gives cleaner edges.
- Category: Dessert