Ingredients
Scale
Spice Cake Layers (make 2)
- 1 box spice cake mix (for each layer)
- 3 eggs (for each layer)
- 1/2 cup vegetable oil (for each layer)
- 1 cup water (for each layer)
Gooey Pumpkin Filling
- 1 (8 oz) package cream cheese, softened
- 1 (15 oz) can pumpkin puree
- 3 eggs
- 1 tsp vanilla extract
- 1/2 cup (1 stick) unsalted butter, melted
- 4 cups powdered sugar
- 2 tsp pumpkin pie spice
- 1 tsp ground cinnamon
Brown Sugar Cream Cheese Frosting
- 1 (8 oz) package cream cheese, softened
- 1/2 cup (1 stick) unsalted butter, softened
- 1/2 cup light brown sugar, packed
- 3 cups powdered sugar
- 1 tsp vanilla extract
- 2 tbsp heavy cream
Instructions
- Preparation
Preheat your oven to 350°F (175°C). Thoroughly grease two 9-inch round cake pans and line them with parchment paper at the bottom. This ensures easy removal after baking and prevents the cake from sticking to the pan. - Bake Spice Cake Layers
In two separate mixing bowls (or one at a time), prepare each spice cake mix according to the ingredients list. Combine one box of spice cake mix with 3 eggs, 1/2 cup vegetable oil, and 1 cup water, mixing until smooth and well incorporated. Pour the batter into the prepared pans and bake according to package directions, typically 28-32 minutes, until a toothpick inserted in the center comes out clean. Allow the cakes to cool completely before removing from pans. - Create the Gooey Pumpkin Filling
In a large bowl, beat the softened cream cheese and pumpkin puree until completely smooth and no lumps remain. Add the eggs, vanilla extract, and melted butter, continuing to beat until the mixture becomes creamy and well combined. Gradually mix in the powdered sugar, pumpkin pie spice, and cinnamon until fully incorporated. Pour this mixture into a greased 9-inch pan and bake for 45-50 minutes. The edges should be set while the center remains slightly gooey. Let it cool completely before carefully removing from the pan. - Make the Brown Sugar Cream Cheese Frosting
In a mixing bowl, beat the softened cream cheese, butter, and brown sugar until light and fluffy, about 3-4 minutes. Gradually add the powdered sugar, vanilla extract, and heavy cream, beating until the frosting is smooth and reaches a spreadable consistency. If needed, adjust the thickness by adding more cream or powdered sugar. - Assemble the Cake
Place one spice cake layer on a serving plate as your base. Spread a thin layer of frosting over this layer to help the next layer adhere. Carefully position the gooey pumpkin layer on top of the frosted cake layer. Place the second spice cake layer on top of the pumpkin layer. Cover the entire cake with the remaining brown sugar cream cheese frosting, spreading it evenly on the top and sides. - Chill and Serve
Refrigerate the cake for 30-60 minutes before slicing to help it set properly. For an extra special presentation, consider garnishing with a drizzle of caramel sauce, a sprinkle of crushed gingersnaps or spiced pecans, and a light dusting of cinnamon sugar before serving.
Notes
- For best results, make sure all refrigerated ingredients come to room temperature before mixing.
- The gooey pumpkin layer is supposed to be soft in the center – don’t overbake it.
- You can make this cake a day ahead; it actually improves in flavor after refrigeration overnight.
- For easier slicing, dip your knife in hot water and wipe dry between cuts.
- Store leftovers in the refrigerator for up to 4 days.
- This cake can be made in a 9×13 pan as a sheet cake for a simpler presentation.
- Prep Time: 45 minutes
- Cook Time: 1 hour 30 minutes
- Category: Desserts
- Method: baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 slice
- Calories: 680
- Sugar: 75g
- Sodium: 350mg
- Fat: 32g
- Saturated Fat: 15g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 95g
- Fiber: 2g
- Protein: 7g
- Cholesterol: 130mg