Paula Deen’s Pumpkin Gooey Butter Cake

pumpkin-gooey-butter-cake-pauladeenI’m not someone that thinks pumpkin desserts are only for the fall.  I love pumpkin pie and get out of my way if there is a moist pumpkin bread in the building!

I don’t know if you have ever had Paula Deen’s Gooey Butter Cake, but if you haven’t, let me tell you it is a chunk (you cannot call a portion of this merely a piece) of heaven on earth!  Leave it to Paula to springboard off of that delight and create something even more decadent starring pumpkin and, of course, her favorite “heart stopping” ingredient, butter. 😉

Pumpkin Gooey Butter Cake

Ingredients

Cake:

  • 1  box yellow cake mix
  • 1 egg
  • 8 tablespoons butter, melted

Filling:

  • 1 (8-ounce) package cream cheese, softened
  • 1 (15-ounce) can pumpkin puree (NOT pumpkin pie filling)
  • 3 eggs
  • 1 teaspoon vanilla
  • 8 tablespoons butter, melted
  • 1 (16-ounce) box powdered sugar – equivalent to 3 3/4 cups (reserve 3 Tbsp for dusting)
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg

Directions

  1. Preheat oven to 350° F.
  2. Combine the cake mix, egg, and 8 TBLS butter and mix well with an electric mixer.
  3. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.
  4. In a large bowl, beat the cream cheese and pumpkin until smooth.
  5. Add the eggs, vanilla, and remaining 8 TBLS butter, and beat together.
  6. Add the powdered sugar, cinnamon, nutmeg, and mix well.
  7. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes.
  8. Check after about 35 minutes so you make sure not to overbake. The center should be a little gooey.
  9. Let the pan cool completely before you cut the squares.
  10. You could even pop the cooled pan in the fridge before cutting to get extra clean cuts.
  11. Dust squares with powdered sugar before serving.

I like to serve with a small scoop of vanilla ice cream and a sprig of fresh mint.  Yum

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