Recipe Sifter

X
  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition
1

Select () or exclude () categories to narrow your recipe search.

2

As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Buttery Pumpkin Cake Recipe
    Lost? Site Map

    Buttery Pumpkin Cake

    Buttery Pumpkin Cake. Photo by Chabear01

    1/2 Photos of Buttery Pumpkin Cake

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 15 mins

    25 mins

    50 mins

    AlwaysHungry's Note:

    A friend brought this Paul Deen cake to a Thanksgiving potluck, and I literally dreamed about it that night. This cake has the best mouth feel of anything I've ever eaten.

    • Save to Recipe Box

    • Add to Shopping List

    • Print

    • Email

    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Combine the cake mix, 1 egg and 8 tablespoons butter in a bowl. Mix well with an electric mixer.
    2. 2
      Pat the mixture into the bottom of a lightly greased 9- by 13-inch baking pan.
    3. 3
      Beat the cream cheese and pumpkin in a large bowl until smooth.
    4. 4
      Add the 3 eggs, vanilla and 8 tablespoons butter, and mix well.
    5. 5
      Stir in the confectioner's sugar, cinnamon and nutmeg.
    6. 6
      Spread the pumpkin mixture over the cake layer.
    7. 7
      Bake at 350 degrees for 40 to 50 minutes. Do not over bake, as the center should be gooey.

    Ratings & Reviews:

    • on September 09, 2009

      55

      I so love Paula Deen and all her recipes continue to put a smile on my face. The best way I can describe this dessert is a Molten Cake but with Pumpkin. It is totally decadent and I received raves from all 5 of my guests who in a crescendo when asked to rate it gave it a great big 5. Texture is wonderful, flavor stupendous. Try this next Thanksgiving instead of the traditional pumpkin pie!!!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on February 11, 2006

      45

      This was easy to make and the center was gooey and tasted good. My only complaint (not really a complaint but more an observation) is that it really isn't a "cake" because it is so gooey. If you are expecting a cake texture you will get more of a "bar" texture with the crust at the bottom and the gooey goodness on the top. Loved the taste and if you have a sweet tooth, this is for you!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Advertisement

    Nutritional Facts for Buttery Pumpkin Cake

    Serving Size: 1 (171 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 568.7
     
    Calories from Fat 258
    45%
    Total Fat 28.6 g
    44%
    Saturated Fat 15.2 g
    76%
    Cholesterol 132.8 mg
    44%
    Sodium 468.5 mg
    19%
    Total Carbohydrate 74.1 g
    24%
    Dietary Fiber 0.7 g
    3%
    Sugars 56.2 g
    224%
    Protein 5.9 g
    11%

    Ideas from Food.com

    Advertisement


    Over 475,000 Recipes

    Food.com Network of Sites