Pumpkin Spice Gooey Cake: A Cozy Autumn Dessert

Ingredients

For the Pumpkin Cake:

• 1 can (15 oz / 425 g) pumpkin puree
• 1 cup granulated sugar
• ½ cup brown sugar, packed
• 1 teaspoon ground cinnamon
• ½ teaspoon ground nutmeg
• ½ teaspoon ground ginger (optional)
• 1 teaspoon vanilla extract
• 2 large eggs
• 1 box (18 oz) yellow cake mix
• 1 cup unsalted butter, melted

For the Gooey Filling:

• 8 oz cream cheese, softened
• 2 cups powdered sugar
• 2 tablespoons butter, melted

Instructions

1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking dish. Set aside.
2. In a large mixing bowl, combine the pumpkin puree, granulated sugar, brown sugar, cinnamon, nutmeg, and ground ginger (if using). Stir in the vanilla extract and eggs, and mix until everything is well combined.
3. Gradually add the yellow cake mix to the pumpkin mixture, stirring until the dry ingredients are just incorporated. The batter will be thick, but that’s okay—it will spread out nicely when baked.
4. Pour the cake batter into the prepared baking dish and spread it evenly with a spatula.
5. In a separate bowl, beat together the softened cream cheese, powdered sugar, and melted butter until smooth and creamy. This will form your gooey filling. Gently pour the filling over the pumpkin cake batter, but do not mix—just let it sit on top. It will sink into the cake as it bakes, creating a delicious gooey layer.