1. Preheat your oven to 350°F (175°C). Grease an 8×8-inch baking dish or line it with parchment paper for easy removal.
2. In a medium bowl, whisk together flour, baking powder, baking soda, salt, cinnamon, nutmeg, and cloves. This blend of spices is the heartbeat of the cake, so take a moment to inhale that warm, inviting scent.
3. In a large bowl, beat the eggs and sugar together until light and fluffy—about 3 minutes. I like to use a hand mixer here, but a sturdy whisk and some arm muscle work just fine too. This step reminds me of Mama Lu’s patience, how she’d gently coax the best from simple ingredients.
4. Slowly pour in the melted butter and vanilla extract, whisking gently to combine. Then stir in the pumpkin puree until the mixture feels smooth and velvety.
5. Fold the dry ingredients into the wet mixture just until combined. Remember, overmixing can toughen the cake, so take your time and stop when the flour disappears.
6. Pour the batter into your prepared pan, spreading it evenly with a spatula.
7. In a small bowl, combine the brown sugar and heavy cream (or milk). Pour this mixture evenly over the top of the batter—you’ll see it sink down and create that magical gooey layer beneath the cake’s surface.
8. Bake for 35-40 minutes. The edges should be set and golden, but the center will still jiggle slightly when you gently shake the pan—this is the gooey magic at work.
9. Allow the cake to cool for at least 20 minutes before slicing. It’s tough to wait, I know—Mama Lu’s cornbread was always fresh from the skillet—but this step lets the gooey center thicken just right.

When I’m making this in my Portland kitchen, I often think back to those slow afternoons on the porch, knowing the smell of spices and sugar will soon fill the room. It’s these moments that make the effort worthwhile.