Pumpkin Gooey Butter Cake (Paula Deen)
photo by teraberb
- Ready In:
- 1hr 20mins
- Preheat oven to 350.
- To make the cake: Combine all of the ingredients and mix well.
- Pat batter into a lightly greased 13x9-inch baking pan with hands into an even layer.
- Prepare filling.
- To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth.
- Add the eggs, vanilla, and butter, and beat together.
- Next, add the powdered sugar, cinnamon, nutmeg, and mix well.
- Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes.
- Make sure not to over bake as the center should be a little gooey.
- Serve with fresh whipped cream or cinnamon-flavored ice cream.
Questions & Replies
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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.
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!
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.
Good recipe. Made it for a friend's birthday party today. I used 3/4 of the box of powdered sugar and thought it was still too sweet. I'd recommend cutting back the sugar to 1/2 the box. Also, I used 5 tablespoons butter for the filling instead of the 8, and the cake was still nice and gooey. I served with whipped cream. Since the end-result is such a pudding/pie-like cake, I chilled overnight in the fridge, and it was much easier to cut the next day. Thanks for the recipe!
This is very good! I mixed the egg with the melted butter before stirring the mixture into the cake mix. I did not have a box of powdered sugar, so used 1 cup of granulated sugar instead, and used two teaspoons pumpkin pie spice instead of the cinnamon and nutmeg. It's very, very rich, so I think the recipe makes more like 15 smallish squares. I may make this for Thanksgiving instead of pumpkin pie! Thanks!
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What can I say about myself that hasn't already been mentioned in the police reports? Just kidding! I'm a single guy who loves to cook! Good thing, or I'd starve or go broke eating out! I love to read, horror and mysteries are my favorite. Love music, (except rap) and I'm a huge Green Bay Packer Fan!