Pumpkin Gooey Butter Cake (Paula Deen)

yooper's Note:

I originally submitted this without trying it, as it was in response to a request. I finally got around to trying it last week, and realized there was a mistake, as the ingredients in the cake part should have read: 8 tablespoons butter, melted. Also, you can't "pour" the cake into the pan it has to be patted into the pan like a pie crust. Anyway, here is the revised version. I also cut down on the sugar, using about 12 ounces or 3/4 of the box. This is awesome-a Paula Deen classic!

• Total Time: 1 hrs 20 mins
• Prep Time: 30 mins
• Cook Time: 50 mins

Ingredients:

Servings: 10

Cake

• 1 (18 ¼ ounce) package yellow cake mix
• 1 egg
• 8 tablespoons butter , melted

Filling

• 1 (8 ounce) package cream cheese , softened
• 1 (15 ounce) can pumpkin
• 3 eggs
• 1 teaspoon vanilla
• 8 tablespoons butter , melted
• 1 (16 ounce) box powdered sugar
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg

Directions:

1. Preheat oven to 350.
2. To make the cake: Combine all of the ingredients and mix well.
3. Pat batter into a lightly greased 13x9-inch baking pan with hands into an even layer.
4. Prepare filling.
5. To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth.
6. Add the eggs, vanilla, and butter, and beat together.
7. Next, add the powdered sugar, cinnamon, nutmeg, and mix well.
8. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes.
9. Make sure not to over bake as the center should be a little gooey.
10. Serve with fresh whipped cream or cinnamon-flavored ice cream.

Reviews

[I am his Jenni]

Wanted to leave my two cents after having made this for Turkey Day with my new in-laws. :) Actually, I found this recipe a few years back (this exact one ;)) and made this for TD back then. It gained me HUGE culinary props from the family, as it was their favorite dessert that year. Decided to make it this year, not really going for the "Wow" factor, but simply wanted it. LOL. Turns out, I am now the "Gooey-Butter Cake Guru" and have been told I'm not allowed to bring anything BUT this for holidays from now on. The only thing I did differently was I only used about a quarter of the box (16oz) of powdered sugar just because that's MY particular taste. And honestly, it turned out just as perfect as the very first time I made it. Fantastic Gooey Cake! Thank you for sharing!! :)

[Ann the eclectic]

Paula Deen may have appropriated this recipe, but it's not hers. This is a common take on the gooey butter cakes that have been passed around the mid-west for years. Needless to say, it's a great take on a good recipe. The BASIC recipe has the same 'cake' part, but the top is 1lb powdered sugar, 2 eggs, 8 oz cream cheese, & 1t vanilla mixed on high (with hand mixer or blender) for 3 minutes, then poured over the top. With this 'basic' formula you can make no end of modifications: add chocolate chips or chopped candy bars or firm fruit (blueberries, strawberries, apples-but add spices with this one) or whatever else your heart desires!

[NoCookDonna]

I haven't made one of these yet, but a woman I work with made some (She made enough for each of us other women to bring home with us) for our company Thanksgiving Dinner and it was delicious. I did not realize the same recipe was on here until after I had asked her for it. Hers does have some notes on variations that I thought some of you might be interested in: 1. Pineapple Gooey Butter Cake - Substitute one 20 oz can of crushed pineapple, drained thoroughly, to the cream cheese filling & proceed as directed. 2. Banana Gooey Butter Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of pumpkin. Proceed as directed. 3. Peanut Butter Gooey Butter Cake: Use a chocolate cake mis for the crust. Add 2 cup creamy peanut butter to the cream cheese filling instead of pumpkin. Proceed as directed above. Thanks Yooper for entering this recipe on Za'ar.