“Pumpkin Spice Gooey Cake”

Can’t get enough of pumpkin this time of year? Try my adaptation from Cookies and Cups, Pumpkin Spice Gooey Cake. I am proud to support my fellow bakers. I love pumpkin and will just about try anything made with the best fall baking has to offer, pumpkin included which is high on my list. Beginning with a crust of buttery spice cake, topped with the flavors of traditional cinnamon infused pumpkin. Cream cheese is added to soften the baked pumpkin top which becomes a creamy masterpiece. I love the two textures in one, opposite but compliment each other magically.

Pumpkin Spice Gooey Cake

I baked several pans a few days ago for mine and my husband’s workplace. Barely any crumbs were left as they were such a big hit. Looked like someone had licked the pans. It does my heart good to see everyone enjoy homemade baked goods. Baking for friends and family is pure joy for me, most of all if I can put smiles on faces during our daily routines then I’m accomplishing my goal. That’s making those I care about feel special and bring much happiness to their life and mine.

Pumpkin Spice Gooey Cake

Since Halloween is around the corner and you’re probably going to be celebrating the ghostly holiday with friends and family, bake up a pan of Pumpkin Spice Gooey Cake. Need a quick dessert for Thanksgiving, then this is the perfect recipe that just screams Happy Thanksgiving. In addition, holiday potlucks are very popular this time of year. Pumpkin Spice Gooey Cake is the recipe to show off your culinary talents.

When I serve this cake, I cut the cake into bar size squares because it’s easier to serve. Furthermore, the pan goes a little farther. The cake tastes great cold or at room temperature sprinkled with powdered sugar but wait until you taste the cake warm and topped with whipped cream or pumpkin ice cream. Decadence at its finest, I promise. Pumpkin lovers rejoice because this recipe is a keeper and one you’ll make each year when fall rolls around. Enjoy!

Pumpkin Spice Gooey Cake

Pumpkin Spice Gooey Cake

Pumpkin Spice Gooey Cake

1 box Betty Crocker Spice Cake Mix

1/2 cup unsalted butter, melted

1 large egg

8 oz. package cream cheese, softened at room temperature

1 – 15 oz. can pure pumpkin

1 t. vanilla extract

3 large eggs

1 t. ground cinnamon

1/2 cup unsalted butter, melted

4 cups confectioners’ sugar, sifted plus extra for sprinkling

Heat oven to 350 degrees for light-color pan or 325 degrees for dark pan.

Spray 13×9-inch baking pan with non-stick cooking spray; set aside.

Using a large mixing bowl, combine cake mix, butter, and egg until well combined. Press crust into bottom of baking pan; set aside.

In bowl to stand mixer, beat cream cheese and pumpkin until smooth, about 2 minutes on medium speed. Mix in vanilla, eggs, cinnamon, and butter until thoroughly mixed. Spoon confectioners’ sugar slowly into batter until mixed well. Make sure you sift sugar as you will have lumps if not.

Pour pumpkin batter over crust. Bake for 45 minutes for a light-color pan or 60 minutes if using a dark-color pan. Center will be slightly jiggly, but edges will be browned.

Cut as desired and serve warm or at room temperature with a sprinkling of confectioners’ sugar. Whipped cream makes a great topper, too.

Recipe adapted from Cookies and Cups.