Pumpkin Spice Gooey Cake with Cream Cheese Frosting
A simple and delicious pumpkin spice cake with a creamy cream cheese frosting.
Equipment
- Mixing bowl
- 9x13-inch baking pan
- electric mixer
Ingredients
For the Cake
- 1 box yellow cake mix
- 1 cup canned pumpkin puree
- ½ cup vegetable oil
- 3 large eggs
- 2 teaspoons pumpkin pie spice
- ½ cup sweetened condensed milk
For the Cream Cheese Frosting
- 8 oz cream cheese softened
- ¼ cup unsalted butter softened
- 2 cups powdered sugar
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 350°F (175°C). Grease a 9x13 inch baking pan.
- In a mixing bowl, combine the yellow cake mix, pumpkin puree, vegetable oil, eggs, and pumpkin pie spice. Mix until well combined.
- Pour the batter into the prepared baking pan and spread evenly.
- Drizzle the sweetened condensed milk over the batter.
- Bake for 30 minutes or until a toothpick inserted into the center comes out clean.
- While the cake is baking, prepare the frosting. In a bowl, beat the cream cheese and butter until smooth. Gradually add the powdered sugar and vanilla extract, mixing until creamy.
- Once the cake has cooled, spread the cream cheese frosting evenly over the top. Slice and serve.
Notes
Store leftover cake in the refrigerator for up to 3 days.