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Why Make This Recipe

Pumpkin Spice Gooey Cake is the perfect treat for fall. With warm spices and the rich flavor of pumpkin, this cake brings comfort to chilly days. It’s easy to make and a great addition to any gathering. Plus, everyone loves a dessert that’s both gooey and delicious!

How to Make Pumpkin Spice Gooey Cake

Ingredients:

1 box yellow cake mix (15.25 oz / 432 g)
1 large egg
1/2 cup (115 g) unsalted butter, melted
1 cup pumpkin puree
1 tsp pumpkin pie spice
1/2 cup powdered sugar

Directions:

Preheat the oven to 350°F (175°C). Grease a 9×13 inch baking pan.
In a large bowl, combine the yellow cake mix, egg, and melted butter until well blended.
Spread the mixture evenly in the prepared baking pan.
In another bowl, mix the pumpkin puree and pumpkin pie spice together, then spread over the cake batter.
Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Once done, let it cool, then dust with powdered sugar before serving.

How to Serve Pumpkin Spice Gooey Cake

You can serve Pumpkin Spice Gooey Cake warm, at room temperature, or cold. It’s great on its own or topped with a scoop of vanilla ice cream. A sprinkle of additional pumpkin pie spice on top adds a nice touch for presentation. This dessert is perfect for family gatherings, parties, or just a cozy night at home.

How to Store Pumpkin Spice Gooey Cake

Store any leftover Pumpkin Spice Gooey Cake in an airtight container at room temperature for up to 2 days. If you want to keep it longer, you can refrigerate it for up to a week. Make sure to cover it well to prevent it from drying out.

Tips to Make Pumpkin Spice Gooey Cake

Make sure to blend the cake mix, egg, and butter well to ensure a smooth batter.
For a more intense pumpkin flavor, add a little extra pumpkin puree.
Dust with powdered sugar just before serving to keep it looking fresh.

Variation

You can change the flavors in this cake by using chocolate cake mix instead of yellow. It will give a unique twist to the traditional pumpkin spice flavor.

FAQs

Can I use fresh pumpkin instead of canned?
Yes, you can use fresh pumpkin, but make sure it’s well-cooked and pureed to have a similar consistency to canned pumpkin.

What if I don’t have pumpkin pie spice?
You can make your own by mixing 1/2 tsp cinnamon, 1/4 tsp nutmeg, and 1/4 tsp ginger as a substitute.

Can I freeze Pumpkin Spice Gooey Cake?
Yes, you can freeze it! Wrap it tightly in plastic wrap and place it in an airtight container. It can last for up to 3 months in the freezer.

Pumpkin Spice Gooey Cake

A delicious and gooey dessert perfect for fall, combining warm spices and pumpkin flavor.

Print Recipe Pin Recipe

Prep Time 15

Cook Time 35

Total Time 50

Servings: 12 pieces

Course: Dessert

Cuisine: American, Fall

Calories: 250

Ingredients Method Notes

Ingredients

Cake Base

1 box yellow cake mix (15.25 oz / 432 g)
1 large egg
1/2 cup unsalted butter, melted

Pumpkin Layer

1 cup pumpkin puree Can use fresh pumpkin if well-cooked and pureed.
1 tsp pumpkin pie spice Can substitute with homemade mix: 1/2 tsp cinnamon, 1/4 tsp nutmeg, and 1/4 tsp ginger.
1/2 cup powdered sugar Dust on top just before serving.

Method

Preparation

Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan.
In a large bowl, combine the yellow cake mix, egg, and melted butter until well blended.
Spread the mixture evenly in the prepared baking pan.

Assembly

In another bowl, mix the pumpkin puree and pumpkin pie spice together, then spread over the cake batter.

Baking

Bake for 30-35 minutes or until a toothpick inserted in the center comes out clean.
Once done, let it cool, then dust with powdered sugar before serving.

Notes

Serve warm, at room temperature or cold. It pairs excellently with vanilla ice cream. Store leftovers in an airtight container for up to 2 days at room temperature or refrigerate for up to a week. For longer storage, freeze for up to 3 months.

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