For the Cake Crust

• 1 box yellow cake mix (15.25 oz / 432 g)
• 1 large egg
• ½ cup (115 g) unsalted butter, melted

These three ingredients come together to form a simple, buttery base. The cake mix provides structure and sweetness, the egg helps bind everything, and the melted butter adds richness and tenderness, creating a crust that supports the gooey pumpkin topping without becoming dry.

For the Pumpkin Spice Gooey Layer

To transform this cake into a true fall favorite, you’ll prepare a luxurious pumpkin filling to pour over the crust:

• 8 ounces (225 g) cream cheese, softened
• 1 cup (240 g) pumpkin purée (not pumpkin pie filling)
• 2 large eggs
• 1 teaspoon vanilla extract
• 2 teaspoons pumpkin pie spice
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg (optional, for extra warmth)
• ¼ teaspoon salt
• 2½ to 3 cups (300–360 g) powdered sugar, sifted

The cream cheese adds a velvety, tangy richness that balances the sweetness of the cake. Pumpkin purée brings moisture and that classic fall flavor, while the eggs and vanilla help create a smooth, custard-like texture. Pumpkin pie spice, cinnamon, and nutmeg infuse the cake with warm, aromatic notes, and powdered sugar sweetens and thickens the filling, giving it that signature gooey consistency.

You can adjust the powdered sugar slightly depending on how sweet and how soft you like your gooey layer—less sugar means a softer, less sweet filling; more sugar yields a sweeter, slightly firmer, but still gooey center.

Optional Toppings and Garnishes

While the cake is delicious on its own, you can dress it up with:

• Lightly sweetened whipped cream
• A scoop of vanilla or cinnamon ice cream
• A dusting of powdered sugar
• A sprinkle of ground cinnamon or pumpkin pie spice
• A drizzle of caramel sauce

These finishing touches add visual appeal and extra layers of flavor, making the cake feel even more festive and indulgent.