pumpkin gooey butter cake recipeThis 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.

pumpkin gooey butter cake recipeFor 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

pumpkin gooey butter cake recipeMix together the cake mix, melted butter, and the egg.

pumpkin gooey butter cake recipePress the base into a 9×13 pan coated with cooking spray.

pumpkin gooey butter cake recipeBlend together the cream cheese and pumpkin.

pumpkin gooey butter cake recipeAdd the eggs.

pumpkin gooey butter cake recipePour in the melted butter and vanilla.

pumpkin gooey butter cake recipeAdd the cinnamon and nutmeg.

pumpkin gooey butter cake recipe

Add the box of powdered sugar.  Mix until combined.

pumpkin gooey butter cake recipePour the filling over the base and bake in a preheated 350 degree oven for 40 to 50 minutes.

pumpkin gooey butter cake recipe

Be careful not to overbake.  You want the cake to be, well, gooey.  I did overbake this a little and it was still amazing.

pumpkin gooey butter cake recipe Top with some freshly whipped cinnamon whipped cream.

pumpkin gooey butter cake recipe And there you have an ooey, gooey pumpkin cake y’all.

Pumpkin Gooey Butter Cake
 
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
  1. Mix together the cake mix, melted butter, and the egg.
  2. Press the base into a 9×13 pan coated with cooking spray.
  3. Blend together the cream cheese and pumpkin.
  4. Add the eggs.
  5. Pour in the melted butter and vanilla.
  6. Add the cinnamon and nutmeg.
  7. Add the box of powdered sugar. Mix until combined.
  8. Pour the filling over the base and bake in a preheated 350 degree oven for 40 to 50 minutes.
  9. Be careful not to overbake. You want the cake to be, well, gooey. I did overbake this a little and it was still amazing.
  10. Top with some freshly whipped cinnamon whipped cream.