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    You are in: Home / Recipes / Pumpkin Gooey Butter Cake (Paula Deen) Recipe
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    Pumpkin Gooey Butter Cake (Paula Deen)

    Pumpkin Gooey Butter Cake  (Paula Deen). Photo by Chef #826303

    1/6 Photos of Pumpkin Gooey Butter Cake (Paula Deen)

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    Total Time:

    Prep Time:

    Cook Time:

    1 hrs 20 mins

    30 mins

    50 mins

    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!

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    Ingredients:

    Servings:

    Units: US | Metric

    Cake

    • 1 (18 1/4 ounce) package yellow cake mix
    • 1 egg
    • 8 tablespoons butter, melted

    Filling

    Directions:

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

    Ratings & Reviews:

    • on November 30, 2005

      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.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on September 07, 2009

      55

      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!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on November 22, 2003

      55

      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.

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

    Read All Reviews (117)

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    Nutritional Facts for Pumpkin Gooey Butter Cake (Paula Deen)

    Serving Size: 1 (206 g)

    Servings Per Recipe: 10

    Amount Per Serving
    % Daily Value
    Calories 683.7
     
    Calories from Fat 308
    45%
    Total Fat 34.2 g
    52%
    Saturated Fat 17.6 g
    88%
    Cholesterol 149.2 mg
    49%
    Sodium 605.5 mg
    25%
    Total Carbohydrate 89.9 g
    29%
    Dietary Fiber 0.9 g
    3%
    Sugars 68.3 g
    273%
    Protein 6.7 g
    13%

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