Paula Deen Pumpkin Gooey Butter Cake

Paula Deen Pumpkin Gooey Butter Cake layers a buttery cake mix crust under a cream cheese and pumpkin filling. An entire box of powdered sugar goes into the topping, making it rich enough for any holiday spread. It takes about an hour, feeds 15, and belongs on every Southern Thanksgiving table.

The gooey center is the whole point of this recipe. Pull it out while the middle still jiggles, because the filling sets as it cools. Overbake by ten minutes and you lose the soft, almost pudding-like layer that makes this different from regular pumpkin cake.

Mix the crust and filling in separate bowls, then layer them and get the pan in the oven. Let the cream cheese sit out for 30 minutes first or the powdered sugar clumps. Store leftovers covered in the fridge for up to three days.

Paula Deen Pumpkin Gooey Butter Cake

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Course: DessertCuisine: American, SouthernDifficulty: Easy

Servings

15

servings

Prep time

15

minutes

Cooking time

45

minutes

Calories

440

kcal

A two-layer bar dessert with a pressed cake mix crust on the bottom and a spiced pumpkin cream cheese filling on top, baked until the edges set and the center stays soft and gooey.

Ingredients

• 1 (18 1/4 oz) package yellow cake mix
  

• 1 egg
  

• 2 sticks melted and divided Butter
  

• 1 (15 oz) can pumpkin
  

• 1 (8 oz) package softened cream cheese
  

• 3 eggs
  

• 1 teaspoon vanilla
  

• 1 (16 oz) box powdered sugar
  

• 1 teaspoon cinnamon
  

• 1 teaspoon Nutmeg

Directions

• Preheat: Preheat oven to 350 °F.
• Make the crust: To make the cake, combine cake mix, 1 stick melted butter and one egg and mix well. Pat the mixture into a lightly greased 13×9-inch baking pan.
• Prepare filling: Prepare filling.
• Mix the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the 3 eggs, vanilla, and 1 stick melted butter and beat together.
• Add dry ingredients: Next, add the powdered sugar, cinnamon, nutmeg, and mix well.
• Bake: 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.

Tools for this recipe

• Pyrex 9x13 glass baking dish, KitchenAid 5-speed hand mixer, Pyrex 3-piece glass mixing bowl set, Nielsen-Massey Madagascar Bourbon vanilla extract, 8 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use spice cake mix instead of yellow cake mix?

You can, and it adds more warmth from the extra spices baked into the mix. The texture of the crust stays the same since it is just mix, butter, and egg. Keep in mind the cinnamon and nutmeg in the filling already bring plenty of spice, so the flavor will be stronger.

How long does pumpkin gooey butter cake last in the fridge?

Covered tightly, it keeps for three to four days. The filling firms up a bit cold, so some people actually prefer it chilled. It does not freeze well because the cream cheese layer gets grainy after thawing.

Can I make this the night before?

Yes, and it slices better that way. Bake it, let it cool to room temperature, cover it, and refrigerate overnight. The filling sets up and the slices cut clean the next day.

How do I know when it is done if the center is supposed to be gooey?

The edges should be golden and slightly puffed, and the center should jiggle like set pudding when you tap the pan. If the center still looks wet and sloshy, give it five more minutes. Paula says not to overbake, and she is right.

What should I serve with pumpkin gooey butter cake?

Paula serves it with fresh whipped cream, and that is the best match because it cuts the sweetness. A scoop of vanilla ice cream works too if you are serving it warm. Skip the store-bought whipped topping here, real cream makes a difference.