Pumpkin Spice Gooey Cake

Preheat oven to 350°F (175°C). Grease and line a 9×13-inch baking pan with parchment paper for easy removal.
In a medium bowl, combine the spice cake mix, melted butter, and 1 egg until a soft dough forms. Press evenly into the bottom of the prepared pan to create the crust.
In another bowl, beat the cream cheese, powdered sugar, egg, and vanilla until smooth and creamy. Pour this mixture over the crust and spread evenly.
In a separate bowl, whisk together the pumpkin puree, eggs, brown sugar, pumpkin pie spice, cinnamon, nutmeg, and flour until smooth. Carefully spoon this pumpkin mixture over the cream cheese layer and spread it gently to avoid mixing the layers.
Bake for 45–50 minutes, until the edges are set and the center remains slightly gooey. Allow the cake to cool completely before frosting.
For the frosting, beat the cream cheese and butter together until light and fluffy. Add powdered sugar and vanilla, mixing until smooth. Add milk gradually until the frosting reaches a creamy, spreadable texture.
Spread or pipe the frosting over the cooled cake in a decorative swirl, then dust lightly with ground cinnamon for a beautiful finish.

Maple twist: Add a teaspoon of maple extract to the frosting for a warm, sweet note.
Nutty crunch: Sprinkle chopped pecans or walnuts over the frosting for texture and flavor.
Chocolate version: Add a handful of mini chocolate chips to the pumpkin layer for a sweet surprise.
Mini servings: Bake in muffin tins lined with parchment for perfectly portioned individual cakes.

Chill the cake for at least 30 minutes before slicing for clean, defined layers.
Make sure all cream cheese and butter are softened to room temperature for smooth mixing.
Don’t overbake — the gooey center is what makes this dessert special.
Store leftovers in the refrigerator for up to four days; the flavor actually improves as it chills.
Serve slightly chilled or at room temperature with a dollop of whipped cream for extra indulgence.