Let’s roll up our sleeves and bring this cake to life, step by step:

1. Preheat your oven to 350°F (175°C) and grease a 9×13-inch baking pan.
2. In a large bowl, combine the yellow cake mix, 1/2 cup melted butter, and 1 egg. Mix well, then press the mixture into the bottom of the prepared pan to form the base.
3. In another bowl, beat the softened cream cheese and pumpkin puree until smooth and creamy.
4. Add the remaining 3 eggs, vanilla extract, 1/2 cup melted butter, cinnamon, nutmeg, ginger, and a pinch of salt to the pumpkin mixture. Beat until well combined.
5. Gradually add the powdered sugar, beating continuously until the mixture is smooth and fully incorporated.
6. Pour the pumpkin mixture over the crust in the pan, spreading evenly with a spatula.
7. Bake for 40-50 minutes, or until the edges are golden brown and the center is set but still slightly gooey. Remember, it’s supposed to have that luscious, gooey texture.
8. Allow the cake to cool before slicing into squares. Serve with a dollop of whipped cream or a scoop of vanilla ice cream for an extra indulgence.

One tip from my mum: if you’re ever in doubt about the gooeyness, give the cake a gentle jiggle — it should still have a slight wobble in the center when it’s just right.