Introduction

This Ooey Goey Autumn Spice Cake is the perfect cozy treat for fall gatherings. Layered with a spiced crust and a creamy, sweet filling, it offers a delightful balance of flavors and textures. Easy to make, it’s sure to become a seasonal favorite.

The image shows a close-up of two square, two-layer dessert bars stacked on top of each other on a small wooden board placed on a white marbled surface. The bottom layer is dense and brown, with a crumbly, slightly rough texture resembling a graham cracker crust. The top layer is pale yellow, creamy, and smooth with small bits that look like shredded coconut or nuts scattered within. The top edges are uneven, highlighting the soft, moist texture of the topping. A shiny silver fork lies on the right side of the wooden board. 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 together the spice cake mix, melted butter, and 1 egg to make the crust. Press this mixture evenly into the bottom of the prepared baking dish.
Step 3: In another large bowl, beat the softened cream cheese with a mixer until smooth. Add the 2 eggs and mix well. Stir in the melted butter, then gradually add the powdered sugar, mixing until combined. Finally, mix in the vanilla extract.
Step 4: Pour the cream cheese filling evenly over the crust. Bake for 40 to 50 minutes, until the edges are set but the center remains slightly jiggly.
Step 5: Allow the cake to cool completely in the pan before slicing into squares. This helps the filling to set perfectly.

Tips & Variations

For an added twist, sprinkle chopped nuts like pecans or walnuts on top before baking for extra crunch.
Use pumpkin pie spice in place of the spice cake mix for a pumpkin-flavored version.
Make sure the cream cheese is fully softened to avoid lumps in the filling.

Storage

Store leftover cake in an airtight container in the refrigerator for up to 4 days. To serve, bring slices to room temperature or warm gently in the microwave for 10-15 seconds to regain that ooey-gooey texture.

How to Serve

The image shows two square dessert bars stacked on top of each other on a wooden board. Each bar has two layers: the bottom layer is thick, crumbly, and brown, resembling a graham cracker crust, while the top layer is creamy, smooth, and pale yellow with a slightly glossy texture. A small piece of parchment paper is placed between the two bars. The background features a white marbled texture and part of a white dish is visible in the blur. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use homemade spice cake mix instead of store-bought?

Yes, homemade spice cake mix can work well—just ensure it matches the flavor profile and dry ingredient amount listed on the box for best results.

Why is the center still jiggly after baking?

The center remains slightly jiggly to keep the filling creamy and smooth. It will set further as the cake cools, so avoid overbaking to maintain that ooey-goey texture.

Ooey Gooey Autumn Spice Cake Recipe

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★★★★★

4.6 from 77 reviews

This Ooey Goey Autumn Spice Cake features a spiced cake crust topped with a rich, creamy cream cheese filling. Perfect for fall gatherings, this dessert balances warm spices and a luscious texture that melts in your mouth.

Author: Daniel
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 Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly spray a 13×9-inch baking dish with nonstick cooking spray to ensure easy removal of the cake later.
Make the Crust: In a large bowl, combine the spice cake mix, melted butter, and one egg. Stir until the mixture is well blended. Press this mixture evenly across the bottom of the prepared baking dish to form the cake crust.
Prepare the Filling: In another large bowl, beat the softened cream cheese until smooth using an electric mixer. Add the two eggs and mix well. Pour in the melted butter and beat again until fully incorporated. Gradually add the powdered sugar, mixing continuously until the filling is smooth and combined. Finally, mix in the vanilla extract.
Assemble and Bake: Pour the prepared cream cheese filling over the crust layer, spreading it evenly. Bake in the preheated oven for 40 to 50 minutes, or until the edges are set and firm but the center remains slightly jiggly.
Cool and Serve: Remove the cake from the oven and allow it to cool completely in the baking dish. Once cooled, cut into squares and serve for a delightful autumn treat.

Notes

Ensure the cream cheese is fully softened to avoid lumps in the filling.
The cake should be slightly jiggly in the center when done; it will firm up as it cools.
For easier slicing, chill the cake after cooling completely.
You can add a sprinkle of cinnamon or nutmeg on top before baking for extra spice.
Store leftovers covered in the refrigerator for up to 3 days.

Keywords: Autumn spice cake, cream cheese filling, spiced cake, fall dessert, creamy cake, easy cake recipe