RECIPE – Paula Deen’s Pumpkin Gooey Butter Cake

In my best Paula Deen voice…Ok, y’all. I have to tell you – this is better than any pumpkin pie I have ever had in my 33 years on this earth. It is so, so, so good. This thing is like pumpkin pie meets pumpkin cheesecake meets an angel coming down to sing a personal concert for you in your mouth. It is going to be an annual thing for me to make, I think. Eat this in the company of others, otherwise you may be tempted to eat most of it yourself. And it makes a BIG, gooey cake.

PUMPKIN GOOEY BUTTER CAKE | Originally from Paula Deen


Bottom of cake:
1 package yellow cake mix
1 egg
8 tablespoons butter, melted

Top of cake:
1 (8-ounce) package cream cheese, softened to room temperature
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

1.) Preheat oven to 350.

2.) Grease a 13×9 baking pan. Mix the yellow cake mix, egg, and melted butter with an electric hand mixer. It is going to be very thick! Pat it into the bottom of the greased pan.
3.) Beat the softened cream cheese and the canned pumpkin together until smooth.

4.) Add the eggs, vanilla, and the other STICK (oh my goodness!) of melted butter, and beat together.

5.) Add the powdered sugar, cinnamon, and nutmeg.
6.) Spread the pumpkin-cream cheese mixture over the cake mix that you’ve already pressed into the bottom of the pan. Bake for 40 to 50 minutes. The center of the cake will be a little big wiggly, as it should be. If you overbake it, it won’t be a “gooey” cake any more! Top with whipped cream or serve with ice cream, and enjoy!

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