If you’re searching for the ultimate cozy fall treat, then this Pumpkin Spice Gooey Cake with Brown Sugar Cream Cheese Frosting is destined to be your new go-to dessert. Imagine a tender, spiced cake with a molten, custardy center, all crowned with a velvety, tangy frosting that brings the ideal touch of caramel sweetness. It’s the kind of recipe that sparks smiles, gathers everyone around the table, and tastes like everything you love about autumn—wrapped up in each delectable bite. Whether you’re baking for a special occasion or just want a slice of pumpkin heaven, this is the e with Brown Sugar Cream Cheese Frosting you’ll want to share with your favorite people.
Ingredients You’ll Need
The beauty of this recipe comes from its simplicity—all the ingredients are easy to find, yet each one plays a special role in building that classic fall flavor and irresistible texture. Gather everything before you start, and baking this e with Brown Sugar Cream Cheese Frosting becomes an absolute breeze.
- Spice Cake Mix: Provides the flavors of cinnamon, nutmeg, and clove, creating an instant spiced base for your cake.
- Unsalted Butter (melted & softened): Both melted and softened butter are used—melted for the crust’s structure and richness, softened for that dreamy, creamy frosting.
- Large Eggs: Essential for binding the crust and contributing to that gooey, custard-like filling texture.
- Pumpkin Puree: The star ingredient, bringing moisture, earthy sweetness, and gorgeous autumn color to your cake.
- Cream Cheese (softened): Adds tang to both the gooey filling and the Brown Sugar Cream Cheese Frosting—make sure it’s at room temperature for the smoothest results.
- Pumpkin Pie Spice: Heightens the pumpkin flavor with fragrant notes of cinnamon, ginger, allspice, and cloves.
- Powdered Sugar: Used in both the filling and frosting for sweetness and that silky, melt-in-your-mouth finish.
- Brown Sugar (packed): Infuses the frosting with a subtle molasses richness, making the top layer totally irresistible.
- Vanilla Extract: Rounds out the flavors and adds a warm, welcoming aroma.
- Milk: Just a splash or two helps you achieve the perfect spreadable frosting consistency.
How to Make e with Brown Sugar Cream Cheese Frosting
Step 1: Prepare Your Oven and Pan
Start by preheating your oven to 350°F and greasing a 9×13-inch baking dish. Taking a moment to get your pan ready ensures your cake releases perfectly and stays as stunning as it tastes. I love using a little extra butter for greasing—it’s an easy way to guarantee that classic golden crust.
Step 2: Make the Crust
In a large mixing bowl, combine the spice cake mix, melted butter, one egg, and half of your can of pumpkin puree. Stir until it forms a thick batter, then press it into the bottom of your prepared baking dish. The crust should be even and compact—think of it as the delicious foundation for everything gooey that follows.
Step 3: Create the Gooey Pumpkin Filling
In a second bowl, beat together the softened cream cheese, the remaining pumpkin puree, two eggs, pumpkin pie spice, and powdered sugar until completely smooth. This rich, velvety mixture is poured right over your crust and spread to the edges. You’ll want it silky, so be sure to scrape down the bowl and get rid of any lumps for the most luscious texture.
Step 4: Bake to Gooey Perfection
Place the pan in your preheated oven and bake for 40 to 45 minutes. The edges should look set and slightly raised, while the center remains a touch wobbly—remember, gooey is the goal here! Resist the urge to overbake. Once done, cool the cake completely in the pan to allow it to set and develop that signature soft center.
Step 5: Whip Up the Brown Sugar Cream Cheese Frosting
For the star topping, beat together softened butter, cream cheese, and brown sugar until it’s wonderfully creamy and light. Add in the vanilla extract and gradually sift in the powdered sugar, blending until smooth and fluffy. Adjust with milk as needed for a spreadable, silky frosting—this layer makes your e with Brown Sugar Cream Cheese Frosting simply unforgettable.
Step 6: Frost and Slice
Once your cake is cool, generously spread the Brown Sugar Cream Cheese Frosting over the surface. Use a spatula to swirl and decorate, then slice into hefty squares. Each piece promises that blend of spiced cake, gooey filling, and swoon-worthy frosting.
How to Serve e with Brown Sugar Cream Cheese Frosting
Garnishes
The right garnish can take your e with Brown Sugar Cream Cheese Frosting from delicious to downright stunning. A simple sprinkle of cinnamon sugar or a light dusting of extra pumpkin pie spice across the top just before serving gives a professional finish and a little extra burst of autumn aroma. For special occasions, try dolloping with a bit of whipped cream or scattering on toasted pecans for crunch.
Side Dishes
This decadent dessert is already a showstopper, but if you want to create a full-on fall dessert spread, think about serving it alongside a hot mug of chai tea or a spiced latte. Fresh apple slices or a scoop of vanilla ice cream make for classic pairings, balancing the richness of your e with Brown Sugar Cream Cheese Frosting without overpowering those beautiful pumpkin and spice notes.
Creative Ways to Present
Hosting a party? Bake your e with Brown Sugar Cream Cheese Frosting in individual ramekins for mini servings or cut the cake into fun shapes using cookie cutters for kid-friendly treats. For a rustic touch, serve each slice on vintage plates and drizzle a little extra caramel or maple syrup on top. It’s a dessert that truly shines, however you choose to present it.
Make Ahead and Storage
Storing Leftovers
Have leftovers? Lucky you! Simply cover the baking dish tightly with plastic wrap or transfer pieces to an airtight container. Store in the refrigerator where your e with Brown Sugar Cream Cheese Frosting will stay moist and delectable for up to four days—if it lasts that long.
Freezing
If you’d like to tuck some away for future cravings, this cake freezes beautifully. Cut into individual squares, wrap each piece well in plastic wrap, and store in a freezer-safe bag or container. When a pumpkin craving hits, you’ll have a cozy treat ready to enjoy within a month.
Reheating
To recapture that fresh-baked magic, let refrigerated or frozen pieces come to room temperature or gently warm in the microwave for 10–15 seconds. If you prefer, pop them in a 300°F oven for about 10 minutes. The frosting stays creamy and the center returns to its irresistible gooey glory.
FAQs
Can I use homemade pumpkin puree instead of canned?
Absolutely! Just make sure your homemade puree is nice and thick—a watery puree can affect the texture of your gooey cake. If needed, strain excess moisture out before adding it to your mixture.
Is it possible to make e with Brown Sugar Cream Cheese Frosting gluten-free?
Yes! Look for a gluten-free spice cake mix to substitute for the traditional version. All other ingredients are naturally gluten-free, so you can easily adapt this dessert for everyone at your table.
Why does the cake have to be gooey in the center?
The gooey texture is what makes this cake so special—it’s luscious, almost like a pumpkin pie crossed with a butter cake. Baking until just set around the edges ensures that dreamy, scoopable center and keeps every bite melt-in-your-mouth soft.
Can I make the frosting ahead of time?
Of course! Prepare the Brown Sugar Cream Cheese Frosting up to two days in advance and store it in an airtight container in the fridge. Give it a quick stir or brief beat before spreading for the smoothest texture.
What’s the best way to cut clean slices?
For the neatest pieces, chill the cake first and use a sharp, hot knife (run it under hot water and wipe dry). Clean the blade between cuts for bakery-worthy slices every time.
Final Thoughts
If you’re ready for the kind of dessert that steals the show and makes everyone linger just a little longer at the table, this e with Brown Sugar Cream Cheese Frosting is calling your name. It’s warm, gooey, and topped with the dreamiest frosting—total comfort in every bite. I hope you give it a try, share it with friends, and fall a little more in love with every single spoonful.
Print
e with Brown Sugar Cream Cheese Frosting Recipe
- Prep Time: 20 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour 5 minutes plus cooling
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the rich flavors of fall with this decadent Pumpkin Spice Gooey Cake topped with a luscious Brown Sugar Cream Cheese Frosting. A perfect dessert to celebrate the season!
Ingredients
Cake:
- 1 box spice cake mix
- 1/2 cup unsalted butter, melted
- 1 large egg, divided
- 1 can (15 ounces) pumpkin puree
Frosting:
- 8 ounces cream cheese, softened
- 1/2 teaspoon pumpkin pie spice
- 4 cups powdered sugar
- 1/2 cup brown sugar, packed
- 1/4 cup unsalted butter, softened
- 1 teaspoon vanilla extract
- 2–3 tablespoons milk
Instructions
- Preheat Oven: Preheat oven to 350°F and grease a 9×13-inch baking dish.
- Prepare Cake: In a large bowl, mix cake mix, melted butter, 1 egg, and half the pumpkin puree until combined. Press into the baking dish.
- Make Filling: In another bowl, beat cream cheese, remaining pumpkin, 2 eggs, pumpkin pie spice, and powdered sugar until smooth. Pour over the crust.
- Bake: Bake for 40–45 minutes until edges are set but the center is gooey. Cool before frosting.
- Prepare Frosting: Beat softened butter, cream cheese, and brown sugar until creamy. Add vanilla and powdered sugar gradually. Adjust consistency with milk. Frost the cake.
- Serve: Slice and enjoy!
Notes
- The cake should have a slightly gooey center when done.
- For added flavor, sprinkle with cinnamon sugar before baking.
- Store leftovers covered in the refrigerator for up to 4 days.
Nutrition
- Serving Size: 1 slice
- Calories: 430
- Sugar: 48 g
- Sodium: 420 mg
- Fat: 20 g
- Saturated Fat: 11 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 60 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 75 mg
