Pumpkin Gooey Butter Cake

Recipe courtesy of Paula Deen. I've made this many times over the years, especially in Autumn, but it's so easy to make + delish any time!

Photo by Gail M.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • 1

    pkg yellow cake mix

  • 1

    egg

  • 8

    tablespoons butter, melted

  • Filling:

  • 1

    (8 oz) pkg cream cheese, softened

  • 1

    can pumpkin

  • 3

    eggs

  • 1

    teaspoon vanilla

  • 8

    tablespoons butter, melted

  • 1

    box powdered sugar

  • 1

    teaspoon cinnamon

  • 1

    teaspoon nutmeg

Directions

Preheat oven to 350°F. Lightly butter a 13x9-inch baking pan or dish. To make cake: combine all ingredients and mix well with an electric mixer. Press the mixture into the bottom of the prepared baking pan. To make filling: in a large bowl, beat the cream cheese and pumpkin until smooth. Add eggs, vanilla, and butter, and beat together. Add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake 40 to 50 minutes. Do not overbake as the center should be a little gooey. Serve with whipped cream.

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