1. Prep: Preheat oven to 350°F (175°C). Grease and line two 9-inch round cake pans (or 9×13 pans if you want a sheet cake version).
2. Bake the spice cake layers:
In two separate bowls (or one at a time), prepare each spice cake mix with eggs, oil, and water.
Bake according to package directions (usually 28–32 minutes for round pans).
Let cool completely.
3. Make the pumpkin gooey filling:
Beat cream cheese and pumpkin until smooth.
Add eggs, vanilla, and melted butter; beat until creamy.
Mix in powdered sugar, pumpkin spice, and cinnamon.
Bake in a greased 9-inch pan (or the same size you used for the cakes) for 45–50 minutes, until the edges are set but the center is slightly gooey.
Cool completely, then carefully remove from pan.
4. Make the frosting: Beat cream cheese, butter, and brown sugar until fluffy. Add powdered sugar, vanilla, and cream until smooth and spreadable.
5. Assemble the cake:
Place one spice cake layer on a serving plate.
Spread a thin layer of frosting to help it stick.
Carefully place the gooey pumpkin layer on top.
Add the second spice cake layer.
Frost the top and sides with the brown sugar cream cheese frosting.
6. Chill & serve: Refrigerate 30–60 minutes before slicing to help it set.
✨ Optional garnish: Drizzle with caramel sauce, sprinkle with crushed gingersnaps or spiced pecans, and finish with a light dusting of cinnamon sugar.
