We’re more than halfway through October and it’s starting to feel a little more like fall… and that means it’s decorative gourd season (don’t click that link if the F-word bothers you) and it’s time for some pumpkin recipes up in here.

This pumpkin gooey cake is actually more like a cake-pie hybrid — a cake-like crust with a gooey, better-than-pumpkin-pie filling. And the best news? It’s super easy to make. All you need is a bowl, a baking dish and a big spoon (although it is a bit easier with a hand-held electric mixer), and it comes together in a few minutes.

The crust part is just a cake mix with an egg and some melted butter. The filling has pumpkin (obviously), cream cheese, more melted butter (can you tell this is a Paula Deen recipe?), eggs and powdered sugar.

I first tasted this dessert when I went to The Lady and Sons with my mother and grandmother about 10 years ago (that makes me feel old). OMG. It was totally awesome, obviously, and a big part of the reason I got a copy of Paula’s first cookbook.

I’ve always liked pumpkin pie, but I actually like the texture of this better. It reminds me of the deliciously creamy pumpkin pie that my friend Cortney’s mom used to serve for their Thanksgiving dinner (which I sadly do not have the recipe for). If you like pumpkin things — even if you don’t like pumpkin pie — you will love this.

I actually made this a few times back in the day, but I somehow managed to forget about it… possibly because I don’t really buy cake mix very often anymore. Now that I’ve rediscovered it, though, I’ll probably be making it frequently. I also want to try this lightened version.

And at some point, I will trying making my own cake mix. But for now, using one from the grocery store makes this recipe fast and extra-easy.

Pumpkin gooey cake (Serves 12-16, adapted from Paula Deen)
Cake
1 stick (8 tablespoons) unsalted butter
1 package yellow cake mix
1 large egg
Filling
1 8-ounce package of cream cheese (neufchatel cheese is fine), softened
1 stick (8 tablespoons) unsalted butter
1 15-ounce can of pumpkin (not pumpkin pie filling)
3 eggs
1 teaspoon vanilla
1 pound bag or box confectioners sugar/powdered sugar
1 1/2 teaspoon pumpkin pie filling
1/2 teaspoon cinnamon
Whipped cream and pecans to serve (optional)

Preheat the oven to 350F. Melt the first stick of butter.

Stir the melted butter, cake mix and 1 egg together in a medium bowl until combined. Grease a 13×9-inch baking pan, then use your hands or the back of a spoon to smoosh the mixture down into the pan (make sure the entire bottom is covered).

Make sure your cream cheese has been sitting out for a bit (you don’t want it super cold), then melt the other stick of butter and set that aside. Beat the cream cheese and pumpkin together, using a hand-held electric mixer (or stand mixer with the paddle attachment), until the mixture is smooth. Add the eggs, vanilla and melted butter, and beat well.

Add about half of the powdered sugar and beat carefully, just until the sugar isn’t dry anymore, then add the rest and beat to combine. Beat in the spices.

Pour the pumpkin mixture over the cake crust and bake for 40 to 50 minutes, until the outside of the cake looks baked but the center still looks gooey. Don’t overbake!

Allow the cake to cool a bit, then cut into squares and serve with whipped cream and pecans, if desired.