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Pumpkin Gooey Butter Cake

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I have been making this dessert every fall for about five years because not only is it my favorite fall dessert, but it is usually requested at our Thanksgiving gathering.  Although “Pumpkin Gooey Butter Cake” is the official name, I feel that “Pumpkin Bars” is more apt and usually refer to them that way.  The bottom layer is like a cross between cookie and cake and the pumpkin filling is sweet, perfectly spiced and ultra creamy (not what I would call gooey, though it does jiggle when you take it out of the oven).

If you want to know how this recipe rates, here’s is the list of my top five favorite desserts (that I make):
1. Laura’s Cherry Crumble Bars
2. Laura’s Chocolate Chip Cookies
3. Pumpkin Gooey Butter Cake
4. Dark chocolate Raspberry Cake
5. Zesty Lemon Pound Cakes

And if you still don’t believe me, here’s further proof that this is a must-try.  I brought this to the charity bake sale at work last week and it sold out faster than anything else.  I watched one woman scrape her container of every crumb after finishing the slice she bought, then go back to buy another only to find they’d all sold in the time it took her to eat it.  When she found out I’d made it, she made me promise to bring more next week!

She is not the first to catch the butter cake fever and won’t be the last.

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Pumpkin Gooey Butter Cake

Printable recipe
Printable recipe with picture

Cake:
1 (18 1/4-ounce) package yellow cake mix
1 egg
1 stick butter, melted

Filling:
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla
1 stick butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg

Preheat oven to 350 degrees F.

Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.

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 (I usually do 45 minutes). Make sure not to overbake as the center should be a little gooey.

Serve with fresh whipped cream.

From Paula Deen’s Lady & Sons Savannah Country Cookbook

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About Veronica

I have a kitchen addiction and love to collect & share recipes. My passion is baking but I love to cook as well. The only thing I don't like to do in the kitchen is wash dishes, but my husband generally does them for me in exchange for his dinner.

12 responses »

  1. I love this cake! This is actually one of the recipes I made for Thanksgiving last year. It was a huge success and everyone loved it! Seeing yours makes me remember how delicious this is…I should make it again! :)

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  2. Really delicious! I followed your recipe and made it but with mine I added warm custard and it was fabulous, you just can’t buy that kind of quality.

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  3. Pingback: LAURA DON’T READ THIS BLOG! « Recipe Rhapsody

  4. Bet you didn’t see me licking every square inch of the container! I love this delicious gooeynuss-of-a-cake. I really like your blog too! Thanks for sharing your wonderful creations with us (coworkers) and especially THANK YOU for sharing your recipes! You are so generous and talented!!!!!! I will have to try the rice krispy treats with BROWNED-NOT-BURNT-BUTTER (hA hA THATS to deb who doesnt know the difference….ssshhhh… i didn’t just say that!)

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  5. Pingback: Cookie Mondays: Chocolate Gooey Butter Cookies « Recipe Rhapsody

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  7. I made a Nutella Gooey Butter Cake this summer and loved it, so I can’t even begin to imagine how good this is!

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  8. Pingback: Lemon-Basil Peach Dumplings « Veronica's Cornucopia

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