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Nutrition Facts
Serving Size 1 (205g) Recipe makes 10 servings
Calories 685
Calories from Fat 310		(45%)
Amount Per Serving		%DV
	Total Fat 34.5g	53%
	Saturated Fat 18.3g	91%
	Monounsaturated Fat 10.3g
	Polyunsaturated Fat 3.5g
	Trans Fat 0.0g
Cholesterol 159mg		53%
Sodium 566mg		23%
Potassium 249mg		7%
Total Carbohydrate 89.5g		29%
	Dietary Fiber 1.0g	3%
	Sugars 67.8g
Protein 7.2g		14%
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Thanksgiving

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Thanksgiving with Mama's Kitchen

mama's kitchen

Pumpkin Gooey Butter Cake (Paula Deen)

Recipe #47326 | 1½ hours | 30 min prep | add private note

⁽⁸⁶⁾ RATE IT NOW Print Recipe

By: yooper
Nov 21, 2002

I originally submitted this without trying it, as it was in response to a request. I finally got around to trying it last week, and realized there was a mistake, as the ingredients in the cake part should have read: 8 tablespoons butter, melted. Also, you can't "pour" the cake into the pan it has to be patted into the pan like a pie crust. Anyway, here is the revised version. I also cut down on the sugar, using about 12 ounces or 3/4 of the box. This is awesome-a Paula Deen classic!

SERVES 10 (change servings and units)

Ingredients

Cake

1 (18 1/4 ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted

Filling

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

Directions

1
Preheat oven to 350.
2
To make the cake: Combine all of the ingredients and mix well.
3
Pat batter into a lightly greased 13x9-inch baking pan with hands into an even layer.
4
Prepare filling.
5
To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth.
6
Add the eggs, vanilla, and butter, and beat together.
7
Next, add the powdered sugar, cinnamon, nutmeg, and mix well.
8
Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes.
9
Make sure not to over bake as the center should be a little gooey.
10
Serve with fresh whipped cream or cinnamon-flavored ice cream.

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Featured Reviews for This Recipe

From: KansasGirl

On Oct 20, 2009

This was pretty good. The pumpkin part is really creamy. I think some candied pecans would be good as a topping for this. Don't overcook this or the cake will get too done. The center will not be completely set when you bring it out of the oven. This tasted better once it got chilled. The kool whip is really good topping as well.

0 people found this review helpful

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From: Retro Kali

On Oct 6, 2009

This was good. It tastes like a creamy version of pumpkin pie. I made it for my in-laws last night and they raved about it. I cooked it too long and the bottom got too done, so next time I'll stop at 40 minutes. Good recipe. Thanks!

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From: NoCookDonna

On Nov 30, 2005

I haven't made one of these yet, but a woman I work with made some (She made enough for each of us other women to bring home with us) for our company Thanksgiving Dinner and it was delicious. I did not realize the same recipe was on here until after I had asked her for it. Hers does have some notes on variations that I thought some of you might be interested in: 1. Pineapple Gooey Butter Cake - Substitute one 20 oz can of crushed pineapple, drained thoroughly, to the cream cheese filling & proceed as directed. 2. Banana Gooey Butter Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of pumpkin. Proceed as directed. 3. Peanut Butter Gooey Butter Cake: Use a chocolate cake mis for the crust. Add 2 cup creamy peanut butter to the cream cheese filling instead of pumpkin. Proceed as directed above. Thanks Yooper for entering this recipe on Za'ar.

21 people found this review helpful

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From: ratherbeswimmin'

On Dec 30, 2003

I made this for Christmas dinner and it was so incredibly good. I baked mine for 45 minutes and it was just right. Deliciously rich and gooey. There wasn't one crumb left by the end of the day. Thanks for posting, yooper.

9 people found this review helpful

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