Pumpkin Gooey Butter Cake
By Paula Deen
JUMP TO RECIPE![Pumpkin Gooey Butter Cake](https://cdn.pauladeen.com/wp-content/uploads/2017/10/31074330/pumpkinbuttergooeycake.jpg)
Difficulty: Easy
Prep time: 15 minutes
Cook time: 15 minutes
Servings: 15
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 oven to 350 °F.
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:
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.
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 over bake as the center should be a little gooey.
Serve with fresh whipped cream.
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Karen
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She is using pumpkin puree!
The Deen Team
You can add one cup of sweet potato butter to right before you add the batter mixture to the cake top!
Would everything stay the same except the filing? I want to make it but with blueberries
The Deen Team
Yes you can sub out pumpkin filling with blueberries. I would recommend 1 cup!
Should I add anything since most cake mix packages are now 15.25 oz?
The Deen Team
Paula just uses the same recipe with the different cake mix amount!
Paula uses salted butter whenever baking but feel free to use whichever one you use regularly!
Hello, I really would love to know how to make this in my 9" springform pan. I made it before, but the sides were burnt before the filling was even cooked. I'm thinking I made it to tall? Could you please make a recipe for this? I would love to make one like it the picture.
It should be fine to use the whole recipe. You may want to loosely cover with foil when getting too done on the sides!
The Deen Team
We recommend still baking them in separate dishes so as not to mess with the cooking time & temp—you want to make sure the center is still perfectly jiggly. So make all the crust first, and divide evenly between your two dishes. Then, make the filling, again dividing evenly between the two dishes.
The recipe makes enough for a 13x9 inch pan which is recommended. The round pan was just done for photography purposes.
The Deen Team
You will want to bake in about half the time, 20-25 minutes. But make sure to keep checking for a browned top that still appears "gooey" in the middle when you shake pan!
The Deen Team
Either way works! It's totally fine to leave it out for a bit, especially if you plan on serving it right away, but be sure to store it in the refrigerator!