Thursday, October 11, 2012

Paula Deen Pumpkin Gooey Butter Cake

I was craving pumpkin the other day (okay, I crave pumpkin all the time in the fall) and found a recipe online for Paula Deen's Pumpkin Gooey Butter Cake. As the name suggests, it's super buttery and guaranteed to give you diabetes if you eat enough of it. However, it was AMAZING. I took it to the in laws house for dinner and it was a hit; I will be making this instead of my annual pie for Thanksgiving this year.


  • 1 18 1/4-ounce package yellow cake mix
  • 1 egg
  • 8 tablespoons butter, melted
  • 1 15-ounce can of pumpkin
  • 1 8-ounce package cream cheese, softened  
  • 3 eggs
  • 1 teaspoon vanilla
  • 8 tablespoons butter, melted
  • 1 16-ounce box powdered sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
Preheat oven to 350 degrees.

To make the cake, combine all of the ingredients and mix well. Pat the mixture into a lightly greased 13x9-inch baking pan. Do NOT use the directions on the cake box. Mixture will be very dry.

Prepare filling:

In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter and beat together.

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. When testing the center, it is okay if it's still slightly "wet". The cake will firm up as it cools.

I don't have a picture of the final product; it was eaten too quickly.

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