Paula Deen’s Pumpkin Gooey Butter Cake Recipe


A few months ago, I had one of my famous cravings for something delicious.  So as I do with every one of my addictions (#1: Shoes), I did an internet search for something that would satisfy my urge.

I bumped into Paula Deen’s Pumpkin Gooey Butter Cake recipe and instantly knew this is the one I needed to try.  I had a practice run, which turned out pretty good, but this past weekend I made my best batch yet!  What I learned the first time around is that having the right tools is as important as having the right, quality ingredients.

I just made this fabulous cake and donated it to my nephew’s school, where they had an awesome Harvest Festival and sold all kinds of foods and pastries to raise funds.  Needless to say, I had a blast both baking and at the Festival.

And now, without further adieu, I give you the tools and ingredients you’ll need to make the best cake of the season.


1 Large mixing bowl


13 x 9 inch baking pan



1 package yellow cake mix

1 egg

8 tbsp of butter, melted (1 bar)

1/2 cup water (Note: The original recipe doesn’t include this, but I found it makes it easier for the cake ingredients to mix, and it’s not as lumpy)


1 8oz package cream cheese, softened

1 15oz can pumpkin

3 eggs

1 tsp vanilla

8 tbsp of butter, melted (1 bar)

1 16oz box powdered sugar

1 tsp cinnamon

1 tsp nutmeg (Note: Since I don’t really like nutmeg, I replace it with pumpkin spice)


Preheat oven to 350 degrees F.

Cake: Combine the cake mix, egg, and butter and mix well with a mixer.  If cake mix is too dry and lumpy, you can add 1/2 cup of water (my suggestion).  Pat the mixture into the bottom of a lightly greased 13 x 9 inch baking pan.

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. Make sure not to overbake as the center should be a little gooey.

Source: Food Network

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