Introduction

This Ooey Goey Autumn Spice Cake is a perfect treat for cozy fall days. Featuring a spiced crust topped with a rich, creamy filling, it offers a delightful blend of flavors and textures that will satisfy any sweet tooth.

The image shows two square dessert bars stacked on top of each other on a wooden board, with a third bar slightly blurred in the background. Each bar has two layers: a thick, crumbly, light brown base with a rough texture and a smooth, creamy yellow top layer that looks moist and slightly glossy. There is a small piece of brown parchment paper between the two bars in the stack. A silver fork lies to the side on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 (15.25-ounce) box spice cake mix
1/2 cup unsalted butter (1 stick, melted)
1 egg
1 (8-ounce) block cream cheese, softened
2 eggs
1/2 cup unsalted butter (1 stick, melted)
4 cups powdered sugar
1 teaspoon vanilla extract

Instructions

Step 1: Preheat the oven to 350°F and lightly spray a 13×9-inch baking dish with nonstick cooking spray.
Step 2: In a large bowl, stir the cake mix, melted butter, and 1 egg together to make the crust. Press the mixture evenly into the bottom of the prepared pan.
Step 3: In another large bowl, use a mixer to beat the softened cream cheese until smooth. Add the 2 eggs and mix well. Then add the melted butter and mix again until combined.
Step 4: Gradually add the powdered sugar to the cream cheese mixture, mixing until smooth. Stir in the vanilla extract.
Step 5: Pour the cream cheese filling evenly over the spice cake crust in the pan.
Step 6: Bake for 40 to 50 minutes, or until the edges are just firm but the center remains slightly jiggly.
Step 7: Allow the cake to cool completely before slicing into squares and serving.

Tips & Variations

For an extra autumn touch, sprinkle chopped pecans or walnuts on top before baking.
You can substitute the spice cake mix with a pumpkin spice cake mix for a different flavor profile.
Letting the cake chill in the refrigerator before slicing will make serving easier and the texture firmer.

Storage

Store the cake in an airtight container in the refrigerator for up to 5 days. To serve, bring to room temperature or warm slightly for a soft, gooey texture.

How to Serve

The image shows a close-up of two square dessert bars stacked on a wooden board placed on a white marbled textured surface. Each bar has two layers: the bottom layer is a thick, crumbly brown crust, and the top layer is a smooth, creamy pale yellow filling with a slightly glossy and uneven texture. A piece of parchment paper is placed between the two bars, adding a light tan thin layer visually separating them. The background has a soft, out-of-focus white bowl, adding depth to the scene. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this cake ahead of time?

Yes, this cake can be baked a day ahead and stored in the refrigerator. It tastes even better as the flavors meld overnight.

What if I don’t have a mixer for the cream cheese filling?

You can whisk the cream cheese mixture by hand, but make sure the cream cheese is very soft to achieve a smooth filling.

Ooey Gooey Autumn Spice Cake Recipe

Print Recipe

★★★★★

4.7 from 141 reviews

This Ooey Goey Autumn Spice Cake features a moist and flavorful spice cake crust topped with a creamy, rich cream cheese filling sweetened with powdered sugar and infused with vanilla. Baked to perfection, it boasts a soft and slightly gooey center that embodies the comforting flavors of fall, making it an ideal dessert for the autumn season or any cozy gathering.

Author: Kai
Prep Time: 15 minutes
Cook Time: 45 minutes
Total Time: 1 hour
Yield: 12 servings 1x
Category: Dessert
Method: Baking
Cuisine: American

Ingredients

Scale

Crust:

1 (15.25-ounce) box spice cake mix
1/2 cup unsalted butter (1 stick), melted
1 egg

Filling:

1 (8-ounce) block cream cheese, softened
2 eggs
1/2 cup unsalted butter (1 stick), melted
4 cups powdered sugar
1 teaspoon vanilla extract

Instructions

Preheat and Prepare Pan: Preheat your oven to 350°F (175°C) and lightly spray a 13×9-inch baking dish with nonstick cooking spray to ensure the cake does not stick after baking.
Make the Crust: In a large bowl, combine the spice cake mix, melted butter, and 1 egg. Stir until fully incorporated to form the crust batter. Then, evenly press this mixture into the bottom of the prepared baking dish, creating an even base layer.
Prepare the Cream Cheese Filling: In a separate large bowl, use an electric mixer to beat the softened cream cheese until smooth and creamy. Add the 2 eggs and continue mixing until well combined. Pour in the melted butter and mix thoroughly. Gradually add the powdered sugar, mixing continuously for a smooth consistency. Finally, stir in the vanilla extract to flavor the filling.
Assemble and Bake: Pour the cream cheese filling evenly over the prepared crust in the baking dish. Place the dish in the preheated oven and bake for 40 to 50 minutes. You’ll know it’s ready when the edges are set and firm but the center still jiggles slightly, indicating a soft, gooey texture inside.
Cool and Serve: Remove the cake from the oven and allow it to cool completely at room temperature. This step is crucial to help the cake set properly and makes slicing cleaner. Once cooled, cut into squares and serve.

Notes

Ensure cream cheese is softened to avoid lumps in the filling.
Do not overbake; the center should remain slightly jiggly for the signature ooey-gooey texture.
This cake pairs wonderfully with a dollop of whipped cream or a scoop of vanilla ice cream on the side.
Store leftovers covered in the refrigerator for up to 4 days.
For an extra autumnal touch, sprinkle chopped pecans or walnuts over the filling before baking.

Keywords: autumn spice cake, cream cheese filling, ooey gooey cake, fall dessert, easy spice cake recipe