Paula Deen Pumpkin Gooey Butter Cake Recipe
Do you love warm fall flavors? This Paula Deen Pumpkin Gooey Butter Cake Recipe is perfect.
Equipment
- 9x13 Baking Pan
- Electric hand mixer
- Large mixing bowl
- Rubber spatula
- Measuring cups
Ingredients
- 1 Package Yellow Cake Mix
- 4 Eggs
- 1/2 Cup Melted Butter
- 8 Oz Cream Cheese
- 15 Oz Pumpkin Puree
- 4 Cups Powdered Sugar
- 1 Tsp Vanilla Extract
- 1 Tsp Pumpkin Pie Spice
Instructions
- Preheat your oven to 350 degrees. Grease your baking pan with butter or spray. This prevents the cake from sticking to the bottom.
- Combine the cake mix and one egg. Add eight tablespoons of melted butter to the bowl. Mix these until a soft dough forms.
- Press the dough into the greased pan. Use your fingers to spread it out flat. This creates the bottom crust for your cake.
- Beat the cream cheese and pumpkin together. Add the remaining three eggs and vanilla. Mix on medium speed until the lumps disappear.
- Add the powdered sugar and pumpkin spices slowly. Beat the mixture until it is very creamy. Pour this over the cake mix crust.
- Spread the filling evenly with your spatula. Bake the cake for about forty minutes. The center should still jiggle a little bit.
Notes
- Use room temperature cream cheese for a smooth filling.
- Do not overbake the cake to keep it gooey.
- Let the cake cool completely before you slice it.
- Sift the powdered sugar to avoid small white lumps.
- Use pure pumpkin puree, not pumpkin pie filling.