This recipe became a staple at my Thanksgiving table completely by accident. It is a classic Paula Deen recipe and I made it one day one a whim because it just looked so good. I watched Paula make it on her show and it looked so easy and so, well, Paula. I was not prepared for how delicious it is. Crazy, insane good. I should have known that it would be amazing. Cake mix, butter, cream cheese, pumpkin, sugar, Paula. All good things in my book.
I made it for Thanksgiving one year when my sister-in-law was spending the holiday with us. We ate very little the night of Thanksgiving because we were all really full, but in the course of two days, she polished off the entire 9×13 pan. By herself. I was truly impressed. She is an itty-bitty thing too. I hope Ava gets the Hester metabolism. They can eat and never gain afterwards. Jeal. Totally jeal.
A few nights ago, I needed to make a dish to bring to a meeting at the kid’s school and I brought this. The next morning I had two emails asking for the recipe. This recipe is simple and delicious.
For the base:
1 box yellow cake mix
1 egg
1 stick (8 Tablespoons) melted butter
For the filling:
1 (8-ounce) brick of softened cream cheese
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla
1 stick (8 Tablespoons) melted butter
1 box powdered sugar
1 teaspoon cinnamon
1 teaspoon freshly grated nutmeg
Mix together the cake mix, melted butter, and the egg.
Press the base into a 9×13 pan coated with cooking spray.
Blend together the cream cheese and pumpkin.
Add the eggs.
Pour in the melted butter and vanilla.
Add the cinnamon and nutmeg.
Add the box of powdered sugar. Mix until combined.
Pour the filling over the base and bake in a preheated 350 degree oven for 40 to 50 minutes.
Be careful not to overbake. You want the cake to be, well, gooey. I did overbake this a little and it was still amazing.
Top with some freshly whipped cinnamon whipped cream.
And there you have an ooey, gooey pumpkin cake y’all.
Ingredients
- For the base:
- 1 box yellow cake mix
- 1 egg
- 1 stick (8 Tablespoons) melted butter
- For the filling:
- 1 (8-ounce) brick of softened cream cheese
- 1 (15-ounce) can pumpkin
- 3 eggs
- 1 teaspoon vanilla
- 1 stick (8 Tablespoons) melted butter
- 1 box powdered sugar
- 1 teaspoon cinnamon
- 1 teaspoon freshly grated nutmeg
- whipped cream
Instructions
- Mix together the cake mix, melted butter, and the egg.
- Press the base into a 9×13 pan coated with cooking spray.
- Blend together the cream cheese and pumpkin.
- Add the eggs.
- Pour in the melted butter and vanilla.
- Add the cinnamon and nutmeg.
- Add the box of powdered sugar. Mix until combined.
- Pour the filling over the base and bake in a preheated 350 degree oven for 40 to 50 minutes.
- Be careful not to overbake. You want the cake to be, well, gooey. I did overbake this a little and it was still amazing.
- Top with some freshly whipped cinnamon whipped cream.
I am Bree. I love to cook. Even more than I love to take pictures.
Gooey butter cakes are usually a ‘go to’ dish. I’ve made several varieties (original, nutella, peanut butter), but most everyone seems to love the pumpkin version the best– even those who claim to hate pumpkin. This will definitely be gracing my Thanksgiving table. The smell from the oven is absolutely immaculate.
I have never tried any of the others, I love the way my whole house smells.
Oh goodness…this looks amazing!! Cream cheese, pumpkin and butter!? How can it not be fabulous!
The Blue-Eyed Bakers recently posted..Baileys Chocolate Icebox Cake & A Winner
it is pretty fab!
I love Paula Deen, I love your blog and this looks delicious! I’m not a big pumpkin pie fan but this I would eat!
It is amazing! Thanks Kelley!
My mom has made something similar to this for a couple holidays, and that cake mix layer is insanely delicious! Mmm, this time I’m ok with semi-homemade!
Isn’t it though? Me too, one of the few times I go with a cake mix.
If it’s a Paula Deen recipe, then it must be good. I don’t think anyone could resist a dessert with the word “gooey” in the title.
Lisa recently posted..Pumpkin Spice Thumbprints and a CSN Winner!!!
Nope. No one.
This is the best pumpkin recipe ever! All her variations are yummy too, peanut butter gooey bars are fab. But Pumpkin, well, who will ever want pumpkin pie again after they try these?
Not me! I love this dessert. Miss you!
I will attest that this is one of the best desserts I have ever eaten, and I was not very itty-bitty afterwards (though I appreciate it!). It was perfect for breakfast too. This is a genius recipe, and so delicious.
Lol…
this does look amazing. i’m sitting in front of my computer desperately wishing i had a giant slice to go with my coffee right now.
me too. I wish that I had a piece right now also.
yum, yum, yum I made this last year for Thanksgiving and totally forgot about it! I’ve got to make this again!
Cara recently posted..Cherry Cheesecake Pie- Love the Pie Party!
glad to remind you!
I’ve never made PD’s gooey butter cakes, but I’ve made her chocolate gooey butter cookies so many times over the last 3 years. I love that you can just change out the cake mix and have a completely different cookie. I definitely need to make this cake for Thanksgiving this year.
Jenn C. recently posted..Halloween Costumes
I’ll have to look those up. Sound yummy.
I found the recipe on foodnetwork.com. Just search for Chocolate Gooey Butter Cookies. I add peanut butter and peanut butter chips to the recipe sometimes. At Christmas time I like to use red velvet cake mix. They’re even easier to make than this cake. You just have to wait for the cookie dough to chill in the fridge for 2 hours and deal with a mess. You would definitely need help photographing because your hands will so gooey. You really should try them.
[...] This post was mentioned on Twitter by Jennifer Collette, Sacramento Connect. Sacramento Connect said: Blog Pick: Pumpkin Gooey Butter Cake – This recipe became a staple at my Thanksgiving table completely by accident. … http://ow.ly/19Z2Kj [...]
I love this recipe!!! I love that it’s all gooey.. all cakes should be gooey!!
Kimba’s Kitchen recently posted..Peanut Butter Waffles with Custard & Raspberries
Agreed. Gooey = good.
This looks like an AMAZING recipe…..oh boy! Better workout – there is lots of food coming our way. Love that you used a cake mix!
Thanks! It is a favorite at our house!
[...] a late addition because I just came across it: Pumpkin Gooey Butter Cake also by Baked [...]
Thank you for posting this recipe….I love it!
Me too! I am glad that you like it also.
I just made this. It was amazing! Prob going to make it for thanksgiving dinner
So glad…. I love it and have a few more to make before the holiday is over.
I am sure that I can do this all by myself since it is so easy and simple to make. I will surprise my mom on their wedding anniversary sad to say that my father is already gone. I can add some chocolates syrups since its my fathers favorite toppings. Thanks for the recipe.
my pleasure!
I just made this for Thanksgiving on Thursday. This was one of the top 3 desserts I have EVER had.
Thanks for sharing!
wow. that is a compliment! I am making a few more this week, it is delicious AND easy!
[...] is the Pumpkin Gooey Butter Cake from Bakedbree.com Bree has a pretty rockin site. She’s a mom of 3. She loves photography [...]
Yummo! Man! I wasn’t going to go back to the grocery store but this is making me re-think that!
. Hugs from Conroe, Texas
I hope that it was worth the trip!
I am sooo excited to make this tomorrow for Thanksgiving dessert!! I normally don’t bake but figure I can’t really screw this up (unless I overbake it, of course…) Dumb question but do you refrigerate any leftovers? Not that there will be any….
Yes, it tastes good the next day, but it is the best as soon as it comes out of the oven.
I wish I had of looked at your recipe photos before I put mines together!!! It’s in the oven now, not sure how it’s gonna turn out. When I made the cake batter, I felt it was way too stiff! So I added 1 cup milk to it. I’d never seen a cake batter look like that, I figured it was written wrong, just to use a stick of butter & 1 egg. I’m serving it tomorrow, keeping my fingers crossed.
hope that it turned out okay.
a whole box of powdered sugar?? how much is that? eeeep im from australia….equivalents? boy does this look ammmaazzziinng!!!
Yup! I never said that is was healthy!! A box of powdered sugar is 16 ounces.
[...] Pumpkin Gooey Butter Cake [...]
Wanted to try this out before Thanksgiving and it was a huge hit!
And it is so easy to make. Must have it every Thanksgiving.
Gave this a testdrive a few weeks ago as a possible for Thanksgiving and it was delicious and very easy to make. I even sent it to my sister to try with her family since she is kitchen-challenged. I’m not a huge huge pumpkin fan but I did think it turned out delicious and loved the texture. Mine did need to cook a little longer though (about an hour) and I think the hardest part is trying to get it cooked enough to not “set” but not too much that it’s not gooey. Thanks again for yet another great recipe!
You are right, getting the doneness just right is the hardest part.
I’m from St. Louis – home of the gooey butter cake. I’ve been making GBC for years from a recipe handed down through the generations, but I just tried the pumpkin version. It’s delish and even better the second day! I’m trying to track down a pumpkin gooey butter cookie recipe and can only find regular and chocolate. Does anyone have the pumpkin version?
This is a recipe for pumpkin gooey cake. You can also alter the one that you already use to make it pumpkin.
I found this recipe on Paula Dean’s website and made it last year for a command function that had a dessert contest and won first prize with it. But, my mom has been making the original version pretty much my entire life. We always called it chess cake, though.
Really? I have never made a GPC from scratch before, but I might have too, so many people have written to me about it.
[...] (Photo and recipe courtesy of bakedbree.com) [...]
[...] need to make this this [...]
[...] Baked Bree presents step-by-step instructions to make Paula Deen’s Gooey Pumpkin Butter Cake. [...]
Have you ever made this with reduced calorie margarine/butter and 1/3 fat cream cheese? don’t know why I’m wondering about calories. with all that sugar it will never be low calorie. just wondering.
Nope, I haven’t. It doesn’t seem worth it to me to do that, it is a special occasion dessert not an every day food.
hi this cake looks really good…but just wanted to ask if i wanted to take of the cream cheese will it still be good?
I don’t know, I have never left it out. Sorry!
I would love to try this recipe. Has anyone ever omitted the butter and if so, did it still turn out gooey? I’m wondering if there is a light recipe for this.
There is no way to make this “light”. It needs the butter to make it work.
I already make amazing pumpkin bread….I load with extra spices…but, my recipe has a cup of oil per loaf. Ouch. I need to try recipe using applesauce….but, this one, tho, not exactly low cal….sounds yummy, too. I can’t wait to try. Thank you.
I hope you like it!