Sandra This Paula Deen Pumpkin Gooey Butter Cake Recipe is a gooey and creamy recipe, which is made with pumpkin puree and cream cheese. It’s the perfect fall dessert, ready in about 50 minutes.
Paula Deen Pumpkin Gooey Butter Cake Recipe Ingredients
Crust
- 1 Package Yellow Cake Mix, or spice
- 1 Large Egg
- 1/2 Cup Butter, melted
Filling
- 8 Ounces Cream Cheese, softened
- 1 Can Canned Pumpkin Puree, 15 ounces
- 3 Large Eggs
- 1 teaspoon Vanilla
- 1/2 Cup Butter, melted and cooled
- 3 ½ Cups Powdered Sugar, 16 ounces
- 1 teaspoon Cinnamon
- 1 teaspoon Nutmeg
How To Make Paula Deen Pumpkin Gooey Butter Cake
- Prep the oven and crust: Preheat your oven to 350°F (175°C). In a bowl, combine the yellow cake mix, 1 egg, and 1/2 cup of melted butter. Mix with a handheld electric mixer until combined.
- Press the crust: Pat the mixture firmly and evenly into the bottom of a lightly greased 9×13-inch baking pan.
- Start the filling: In a large bowl, beat the softened cream cheese until it is smooth and free of lumps. Add the pumpkin puree and beat again until well combined.
- Finish the filling: Beat in the 3 eggs, vanilla, and the other 1/2 cup of melted butter. Next, add the powdered sugar, cinnamon, and nutmeg, and mix until everything is smooth and well incorporated.
- Assemble and bake: Pour and spread the pumpkin filling evenly over the cake mix crust. Bake for 40 to 50 minutes.
- Cool and serve: The cake is done when the edges are set, but the center is still a little gooey. Let it cool completely for at least 1 hour before cutting into squares. Serve with whipped cream if desired.
Recipe Tips
- How do I know when the gooey butter cake is done? The key is to not over-bake it. The edges should look set and slightly puffed, but the center should still have a slight jiggle and look a little wet. A toothpick inserted in the center should come out with moist, gooey crumbs, not clean.
- How do I get a smooth, lump-free filling? Make sure your cream cheese is fully softened to room temperature before you start mixing. This is the most important step to avoid lumps in your creamy pumpkin layer.
- Can I use a spice cake mix for the crust? Yes, a spice cake mix is a fantastic substitute for the yellow cake mix and will add an extra layer of warm, fall spice flavor to the crust.
- Can I use homemade pumpkin puree? Absolutely. Just make sure your homemade puree is thick and not watery, similar to the consistency of canned pumpkin, to ensure the filling sets up correctly.
What To Serve With Pumpkin Gooey Butter Cake
This rich, sweet, and gooey cake is a decadent dessert on its own. It’s perfect served with:
- A generous dollop of whipped cream or Cool Whip
- A scoop of vanilla bean ice cream
- A hot cup of coffee or a chai latte to balance the sweetness
How To Store Pumpkin Gooey Butter Cake
Refrigerate: Once cooled, cover the cake and store it in the refrigerator. It will keep for up to a week. The texture is delicious when served chilled. Freeze: You can freeze the cake as well. Let it cool completely, then wrap the entire pan (or individual squares) tightly in plastic wrap and then foil. It can be frozen for up to 3 months. Thaw in the refrigerator.
Pumpkin Gooey Butter Cake Nutrition Facts
- Calories: 535kcal
Nutrition information is estimated per serving and may vary based on ingredients and cooking methods used.
FAQs
It’s a type of cake with two distinct layers: a firm, buttery cake-like crust on the bottom and a soft, rich, “gooey” filling on top that has a texture similar to a chess pie or the center of a slightly underbaked brownie.
Yes, this is a perfect make-ahead dessert. It needs to cool completely anyway, and the flavors are just as delicious (if not better) the next day. It’s an ideal dessert for parties and holiday gatherings.
Cracking can sometimes happen if the cake is over-baked or if it cools too quickly. To avoid this, pull the cake from the oven as soon as the center is just set, and let it cool gradually at room temperature.
Try More Recipes:
- Paula Deen Red Velvet Cake Recipe
- Paula Deen Pumpkin Cheesecake Recipe
- Paula Deen Carrot Cake Recipe
Paula Deen Pumpkin Gooey Butter Cake Recipe
Description
A decadent fall dessert with a buttery cake mix crust and a rich, creamy, and gooey pumpkin and cream cheese filling.
Ingredients
Instructions
- Preheat oven to 350°F (175°C). Grease a 9×13-inch pan.
- Mix all crust ingredients together and press the mixture firmly into the bottom of the pan.
- In a separate bowl, beat the softened cream cheese until smooth. Beat in the pumpkin puree.
- Add the eggs, vanilla, and melted butter to the pumpkin mixture and beat until combined.
- Mix in the powdered sugar, cinnamon, and nutmeg until smooth.
- Pour the filling over the crust and bake for 40-50 minutes, until the center is just set but still gooey.
- Let cool completely for at least 1 hour before cutting and serving.
Notes
- For a smooth filling, ensure your cream cheese is fully softened to room temperature.
- Do not over-bake; the center should remain gooey for the perfect texture.
- This cake must be stored in the refrigerator.
- A spice cake mix can be used in place of the yellow cake mix for extra flavor.
