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.
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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!! :)
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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!
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I made this for Christmas dinner and it was so incredibly good. I baked mine for 45 minutes and it was just right. Deliciously rich and gooey. There wasn't one crumb left by the end of the day. Thanks for posting, yooper.
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Made this twice so far and it is delicious. I only bake 40 minutes second time and it was better than when I did it the whole 50. More gooey and yummy. Had to pass this one on 3 times already.
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This cake was wonderful. We liked it much better than pumpkin pie. The bottom turned out chewy like a brownie and the top was creamy. The cake had a slight butterscotch flavor to it. I used pumpkin pie filling and omitted the nutmeg. The cake turned out a little too sweet for my taste but that's my fault because I didn't reduce the amount of powdered sugar to compensate for the sugar in the pumpkin pie filling. DH took some of this to work and his coworkers raved. Three people asked him for the recipe.
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This recipe is from a very recent episode of Paula Deen's show on Food Network. She has a basic recipe for Butter Gooey Cakes, and this is one of the variations. I made it the week it aired - I believe it was her Halloween show and it truly is a 5 star recipe. Very, very rich.
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This was ok. We enjoyed it. I have never made the traditional gooey butter cake so we didn't have a marker to compare it against. Not sure I would make this again. But the flavors were good.
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If you LOVE pumpkin pie, you'll LOVE this dessert. 2nd time I made these. The first time I used only 1 cup of powered sugar because that's all I had in the pantry. I thought it was good. Today, I followed the recipe to the T and it's SO delicious and had more of a punch in taste. Taste even better when it's cold w/cool whip on top. I used Better Crocker Super Moist 15.25 oz yellow cake mix. This will definitely be the dessert comes Thanksgiving and Christmas. Thank you for sharing this amazing recipe!
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Who knew you could use a blender to transform granulated sugar and cornstarch (1 cup/1 tsp) into powdered sugar? (Thanks, Google!) haha I had already begun to make this when I realized I didn't have powdered sugar. I also used about 4 oz of veg oil because I didn't have enough butter. That being said, this recipe is a yummy alternative to pumpkin pie. Mmmmm. Thanks!
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I made this for my family last night. They thought it was the best cake they had ever put in their mouth. It was so soft and creamy. Thanks for posting this wonderful recipe.
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Took this to a church Canadian Thanksgiving luncheon today and it got rave reviews. I added a 1/2 teaspoon of each of the spices ginger, cloves and allspice besides the cinnamon and nutmeg for a more pumpkin pie taste - it went quickly. Thank you yooper for your post.
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I brought this to a party and it was gone. It was delicious. I love pumpkin, but hate pumpkin pie because of the texture. This had all the pumpkin flavor I love without the texture if pumpkin pie. I made exactly as written and used Dunkin Hines yellow cake mix. I will definately make this recipe many more time in the future.
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I LOVE LOVE LOVE THIS! The worst thing about this is that it tastes so much better cold! I can't bear to wait ><
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Not that this recipe needs ANOTHER 5 star review but I just could'nt not sing my praises! What a great and easy fall recipe - a wonderful way to spice up a cake mix!
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I made this for Thanksgiving this year and it was excellent! My husband absolutely loved it and just about ate the whole thing himself. He said it was the best "pumpkin pie/cake" he had ever had.
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I love to cook but baking deserts is just something that I have never succeded in. I stumbled onto this recipe and thought I would try it out. It is one of the best deserts I have made to date. Super easy and my kids loved it.
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The kids said it was a keeper!! Thank you so much for the recipe :)
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