Paula Deen’s Pumpkin Gooey Butter Cake is an awesome gooey butter cake. A Paula classic! I like it much better than pumpkin pie.
The bottom turns out chewy like a brownie and the top is creamy.
The cake has a slight butterscotch flavor to it.
You can use pumpkin pie filling but be sure to compensate by omitting the nutmeg and reducing the amount of sugar.
This cake makes for a delicious holiday dessert. It’s on my Thanksgiving menu and probably for Christmas too.
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This cake has a slight butterscotch flavor to it.
- 1 18 1/4 ounce package yellow cake mix
- 1 egg
- 8 tablespoons butter melted
- 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
- 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 the 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 the pumpkin mixture over the 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.
There won’t be a crumb left at the end of the day! Give Paula Deen’s Pumpkin Gooey Butter Cake cake a try.
Up Next:
Paula Deen’s Coconut Macaroons
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Recipe based on one by yooper
Photo by Chef #826303