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Ooey Goey Autumn Spice Cake Recipe

Ooey Goey Autumn Spice Cake Recipe
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★★★★★

5.2 from 8 reviews

This Ooey Goey Autumn Spice Cake is a delightful twist on the classic gooey butter cake, made with a fragrant spice cake mix that combines warm fall flavors with a rich, creamy cream cheese filling. It’s an easy-to-make dessert that’s perfect for gatherings or cozy autumn afternoons, offering an irresistibly gooey texture and deliciously spiced taste.

Ingredients

Scale

For the crust:

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

For the 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

  1. Preheat & Prepare Pan: Preheat the oven to 350°F (175°C) and lightly spray a 13×9-inch baking dish with nonstick cooking spray to prevent sticking and ensure easy removal.
  2. Make the Crust: In a large bowl, thoroughly stir together the spice cake mix, melted butter, and 1 egg until combined. Press this mixture evenly into the bottom of the prepared baking dish to form an even crust layer.
  3. Prepare the Filling: In a separate large bowl, use a mixer to beat the softened cream cheese until smooth and creamy. Add the 2 eggs and mix well until fully incorporated. Pour in the melted butter and continue mixing. Gradually add the powdered sugar, mixing continuously until smooth and fully combined. Stir in the vanilla extract to add flavor.
  4. Assemble and Bake: Pour the cream cheese filling mixture evenly over the prepared crust layer in the baking dish. Bake in the preheated oven for 40 to 50 minutes, or until the edges are just firm but the center remains slightly jiggly to achieve the perfect gooey texture.
  5. Cool and Serve: Remove the cake from the oven and allow it to cool completely in the pan. Once cooled, slice into squares and serve. The cake tastes best at room temperature but can be refrigerated for freshness.

Notes

  • For best results, ensure the cream cheese is softened to avoid lumps in the filling.
  • Don’t overbake; the center should remain a bit jiggly for that classic gooey texture.
  • Store leftovers covered in the refrigerator; they will keep fresh for 2 to 3 days.
  • You can add chopped toasted pecans or walnuts to the crust for extra flavor and texture.
  • This cake can be frozen if individually wrapped; thaw overnight in the refrigerator before serving.
  • Feel free to experiment with other cake mix flavors like lemon or red velvet for variety.
  • If the top browns too quickly, tent with aluminum foil during the last 10 minutes of baking.

Nutrition

Keywords: gooey butter cake, autumn spice cake, spice cake dessert, cream cheese cake, fall desserts, easy baking, southern desserts

Find it online: https://cheflenacooks.com/ooey-goey-autumn-spice-cake-recipe/