Decadent Pumpkin Spice Gooey Cake with Cream Cheese Frosting

Oh my gosh, do I have a story for you about this Pumpkin Spice Gooey Cake with Cream Cheese Frosting. It all started last fall when I was desperately trying to use up a rogue can of pumpkin puree from the back of my pantry. I wanted something fast, something decadent, and something that screamed cozy season. I started throwing things into a bowl—a box of cake mix, the pumpkin, some spices—and what came out of the oven was nothing short of magic. It was so incredibly moist and tender, with this rich, almost custardy layer from the sweetened condensed milk. And that tangy cream cheese frosting on top? Forget about it. It’s the kind of dessert that disappears in minutes at a potluck and has everyone begging for the recipe. It’s my go-to for when I need a guaranteed win that’s practically effortless.

Honestly, this cake is everything I want in an autumn treat. It’s got that warm, spiced flavor we all crave, it’s unbelievably simple to whip up with just a few basic ingredients, and that creamy frosting is the perfect cool contrast to the spiced cake. It’s the dessert version of your favorite cozy sweater. Whether you're hosting Friendsgiving, need a treat for the school bake sale, or just want to make a Tuesday feel special, this cake is your answer. Trust me, your kitchen is going to smell absolutely incredible.

Why You’ll Love Pumpkin Spice Gooey Cake with Cream Cheese Frosting

• Effortless to make: Seriously, if you can stir ingredients together, you can make this cake. No fancy techniques—just dump, mix, and bake!
• That gooey texture: The sweetened condensed milk creates this luscious, almost custard-like layer that makes every bite dreamy.
• Perfectly spiced: Just enough pumpkin pie spice to warm you up without overpowering—it’s like autumn in dessert form.
• Cream cheese frosting magic: Tangy, sweet, and so creamy—it balances the spice and makes the whole thing irresistible.
• Crowd-pleaser: I’ve yet to meet someone who doesn’t lose their mind over a slice (or three) of this cake.
• Pantry-friendly: Uses basic ingredients you probably already have, plus that lone can of pumpkin puree you forgot about.

Ingredients You’ll Need for Pumpkin Spice Gooey Cake with Cream Cheese Frosting

Okay, let’s talk ingredients—and don’t worry, this is one of those recipes where you’ll probably have most of this stuff hanging around already. I’ve broken it down into two parts: the cake (which is stupidly easy) and the frosting (which is just as simple but oh-so-decadent). Here’s what you’ll need:

For the Cake:

• 1 box yellow cake mix – The cheap kind works great here, no need for fancy.
• 1 cup canned pumpkin puree – NOT pumpkin pie filling! Just plain pumpkin. And yes, that little leftover bit in the can? Toss it in—no waste!
• ½ cup vegetable oil – Or melted butter if you’re feeling extra indulgent.
• 3 large eggs – Room temp is best, but I’ve used cold ones in a pinch and lived to tell the tale.
• 2 teaspoons pumpkin pie spice – If you don’t have any, mix 1 teaspoon cinnamon + ½ teaspoon nutmeg + ¼ teaspoon each ginger and cloves.
• ½ cup sweetened condensed milk – The secret to that gooey layer. Don’t skip it!

For the Cream Cheese Frosting:

• 8 oz cream cheese – Full-fat, please. And softened—otherwise, you’ll have lumpy frosting sadness.
• ¼ cup unsalted butter – Also softened. I zap it for 10 seconds if I forget to leave it out.
• 2 cups powdered sugar – Sift it if you’re fancy, but I usually just dump it in and hope for the best.
• 1 teaspoon vanilla extract – The good stuff if you’ve got it, but imitation works in a pinch.

See? Nothing weird or hard-to-find. Now let’s make some magic happen.

Step-by-Step Instructions for Pumpkin Spice Gooey Cake with Cream Cheese Frosting

Preparing the Cake Batter

First things first: preheat that oven to 350°F (175°C) and grab your 9x13-inch baking pan. Give it a quick grease—I just use a little butter or nonstick spray, nothing fancy. Now, in a big mixing bowl, dump in the yellow cake mix (just the powder, no need to add what the box says!), pumpkin puree, oil, eggs, and pumpkin pie spice. Mix it all together with a hand mixer or just a sturdy spoon until it’s totally combined. The batter will be thick and kinda sticky—that’s perfect! Pour it into your greased pan and smooth it out so it’s even. Then, take your sweetened condensed milk and drizzle it all over the top in zigzags or swirls. Don’t worry about mixing it in; it’ll sink and create that amazing gooey layer as it bakes.

Baking the Pumpkin Spice Gooey Cake

Pop that pan into your preheated oven and let it bake for about 30 minutes. You’ll know it’s done when the edges are just starting to pull away from the pan and a toothpick poked into the center comes out clean (well, mostly clean—a few crumbs are fine since we want it moist!). Now, here’s the hard part: let it cool completely before you frost it. I know, I know, it smells amazing and you want to dive in, but if you frost it while it’s hot, the frosting will melt into a sad puddle. So distract yourself for like an hour—maybe wash some dishes or scroll through your phone dramatically.

Making the Cream Cheese Frosting

While the cake cools, let’s make the frosting—the pièce de résistance! In a bowl, beat the softened cream cheese and butter together until they’re totally smooth and creamy. No lumps allowed! Then, little by little, add the powdered sugar, mixing as you go so it doesn’t turn into a sweet dust storm on your counter. Finally, mix in the vanilla. If the frosting seems too thick, you can add a teaspoon of milk to loosen it up. Once the cake is cool, spread this dreamy frosting all over the top in big swoops. Slice it up and try not to eat the whole pan in one sitting. (No judgment if you do.)

Variations for Pumpkin Spice Gooey Cake with Cream Cheese Frosting

Listen, I love this cake just as it is, but life’s too short not to play around a little! Here are some fun twists to keep things interesting:

• Gluten-free? Swap the yellow cake mix for a gluten-free version—same delicious results!
• Nutty crunch: Fold in ½ cup chopped pecans or walnuts into the batter for extra texture.
• Extra spice: Add a pinch of cayenne pepper to the batter if you like a sneaky little warmth.
• Maple love: Drizzle real maple syrup over the frosting before serving. Autumn heaven.
• Mini cakes: Bake in a muffin tin for portable treats (just reduce the baking time to ~20 minutes).

No matter how you tweak it, this cake stays foolproof—promise!

Serving and Storage Tips for Pumpkin Spice Gooey Cake with Cream Cheese Frosting

This cake is best served at room temperature—the frosting stays creamy and the spice flavors really shine. If you’ve had it chilling in the fridge (more on that in a sec), let it sit out for about 15 minutes before slicing. Trust me, it makes all the difference! For parties, I’ll sometimes dust the top with a little extra pumpkin pie spice or even sprinkle on some crushed graham crackers for a fun crunch.

Now, storage: because of that luscious cream cheese frosting, you’ll want to keep leftovers covered in the fridge. An airtight container or just some plastic wrap pressed right onto the surface works great—it’ll stay fresh for up to 3 days (though good luck making it last that long). You can also freeze slices without frosting for up to a month—just wrap them tightly in plastic, then foil. Thaw overnight in the fridge, then frost before serving. Pro tip: Cold cake straight from the fridge tastes like pumpkin cheesecake—not a bad problem to have!

Helpful Notes for Pumpkin Spice Gooey Cake with Cream Cheese Frosting

A few extra tips to make sure your cake turns out perfect every time:

• Pumpkin swap: Out of canned pumpkin? Roast and puree a small sugar pumpkin—just make sure it’s super smooth!
• No condensed milk? Substitute with ½ cup evaporated milk mixed with ¼ cup sugar, but the texture will be less gooey.
• Avoiding sogginess: Let the cake cool completely before frosting—this keeps the bottom layer firm but still tender.
• Lighter option: Use reduced-fat cream cheese and butter in the frosting (but full-fat tastes best, no lie).
• Bonus health perk: Pumpkin’s packed with vitamin A, so hey, this is basically a health food. (Okay, maybe not—but let’s pretend!)

Frequently Asked Questions About Pumpkin Spice Gooey Cake with Cream Cheese Frosting

Got questions? I’ve got answers! Here are the most common things people ask me about this cake:

1. Can I use fresh pumpkin instead of canned?
   Absolutely! Just roast and puree a small sugar pumpkin until smooth—no stringy bits. Use the same amount as canned. But honestly? Canned is easier and works just as well.
2. How long does the frosting last?
   The frosting will keep in the fridge for up to 5 days if stored airtight. But let’s be real—it’s never gonna last that long once it’s on the cake.
3. Can I make this ahead for a party?
   Yes! Bake the cake the day before, let it cool, then frost it a few hours before serving. Just store it covered in the fridge until then.

Still stumped? Drop me a comment—I’m happy to help!

Final Thoughts

This Pumpkin Spice Gooey Cake with Cream Cheese Frosting is the ultimate no-fuss, big-reward dessert. It’s cozy, it’s creamy, and it’s guaranteed to make your house smell like autumn heaven. So grab that can of pumpkin and get baking—your future self (and everyone around you) will thank you. Happy baking!