Best Pumpkin Gooey Butter Cake Recipes
PUMPKIN GOOEY BUTTER CAKE (PAULA DEEN)
I originally submitted this without trying it, as it was in response to a request. I finally got around to trying it last week, and realized there was a mistake, as the ingredients in the cake part should have read: 8 tablespoons butter, melted. Also, you can't "pour" the cake into the pan it has to be patted into the pan like a pie crust. Anyway, here is the revised version. I also cut down on the sugar, using about 12 ounces or 3/4 of the box. This is awesome-a Paula Deen classic!
Provided by yooper
Categories Dessert
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- To make the cake: Combine all of the ingredients and mix well.
- Pat batter into a lightly greased 13x9-inch baking pan with hands into an even layer.
- Prepare filling.
- To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth.
- Add the eggs, vanilla, and butter, and beat together.
- Next, add the powdered sugar, cinnamon, nutmeg, and mix well.
- Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes.
- Make sure not to over bake as the center should be a little gooey.
- Serve with fresh whipped cream or cinnamon-flavored ice cream.
PUMPKIN GOOEY BUTTER CAKE
Pumpkin pie lovers will adore this easy cake -- the pumpkin pie filling is baked into a spice cake crust, so you don't have to worry about pie dough, and you can get straight to the best part -- the rich pumpkin filling topped with whipped cream!
Provided by Food Network Kitchen
Categories dessert
Time 1h55m
Yield 10 to 12 servings
Number Of Ingredients 13
Steps:
- For the crust: Preheat the oven to 350 degrees F. Spray a 13-by-9-inch glass baking dish with cooking spray. Combine the cake mix, eggs and vanilla in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until smooth, about 1 minute. Add the butter and mix just until combined. Spread the mixture evenly in the prepared baking dish.
- For the filling: Beat the cream cheese in a clean mixer bowl with the paddle until light and smooth, scraping the sides occasionally, 1 to 2 minutes. Add the eggs, pumpkin pie spice and vanilla and beat until smooth. Add the pumpkin and butter and beat until smooth. Add the confectioners' sugar and beat on low speed to incorporate, and then beat on medium until light and smooth, about 1 minute. Pour over the cake layer and smooth the top with a spatula.
- Bake until the edges are puffed and golden brown and the center is just set, about 40 minutes. Let cool. Cut into squares and serve topped with whipped cream.
MAKEOVER PUMPKIN GOOEY BUTTER CAKE
With all of the original's decadence, this ooey-gooey dessert trims 64 calories and 5 grams fat, making it a guilt-free holiday treat! April Taylor - Fort Riley, Kansas
Provided by Taste of Home
Categories Desserts
Time 1h5m
Yield 24 servings.
Number Of Ingredients 14
Steps:
- In a large bowl, beat the cake mix, egg and butter on low speed until combined. Press into a 13-in. x 9-in. baking pan coated with cooking spray., In a another large bowl, beat cream cheese and pumpkin until smooth. Add the butter, eggs, egg whites and vanilla; beat on low until combined. Add the confectioners' sugar, cinnamon and nutmeg; mix well. Pour over crust., Bake at 350° for 45-50 minutes or until edges are golden brown. Cool completely on a wire rack. Chill until serving. Sprinkle with additional confectioners' sugar if desired. Refrigerate leftovers.
Nutrition Facts : Calories 210 calories, Fat 8g fat (5g saturated fat), Cholesterol 43mg cholesterol, Sodium 258mg sodium, Carbohydrate 33g carbohydrate (24g sugars, Fiber 0 fiber), Protein 3g protein.
MAKEOVER PUMPKIN GOOEY BUTTER CAKE
Make and share this Makeover Pumpkin Gooey Butter Cake recipe from Food.com.
Provided by bryannakrekeler
Categories Dessert
Time 1h5m
Yield 24 serving(s)
Number Of Ingredients 13
Steps:
- 1. In a large bowl, beat the cake mix, egg and butter on low speed until combined. Press into a 13-in. x 9-in. baking pan coated with cooking spray.
- 2. In a another large bowl, beat cream cheese and pumpkin until smooth. Add the butter, eggs, egg whites and vanilla; beat on low until combined. Add the confectioners' sugar cinnamon and nutmeg; mix well. Pour over crust.
- 3. Bake at 350 degrees for 45-50 minutes or until edges are golden brown. Cool completely on a wire rack. Chill until serving. Sprinkle with additional confectioners' sugar if desired. Refrigerate leftovers.
Nutrition Facts : Calories 183.8, Fat 4.9, SaturatedFat 1.7, Cholesterol 32.2, Sodium 207.7, Carbohydrate 32.2, Fiber 0.6, Sugar 23.3, Protein 3.2
OOEY GOOEY PUMPKIN BUTTER CAKE
I got the original Ooey Gooey Cake recipe while watching Paula Deen about 3-4 years ago. I wanted to have a pumpkin variety of sweet at Thanksgiving and I have just never liked any of the plain ole Pumpkin Pie Recipes (this was before I knew about JAP) So I heard Paula say you could add other things to the cake to get the desired outcome. So I went to work on one to feed my family. Well everybody loved it and I have made it every years since. Ok, that is how I remember it and based on my hand written recipe you would believe it to be true---BUT--- Paula has almost the exact one.
Provided by Cynthia Rivers Martinez @Devinesalvage
Categories Cakes
Number Of Ingredients 13
Steps:
- Mix yellow cake mix with egg and softened butter. Then put it in a greased springform pan.
- Mix cream cheese, sugar, melted butter, eggs, vanilla. When this is all mixed you add the pumpkin, nutmeg and cinnamon. You pour it into the crust in the springform pan. Put in preheated oven at 350 and bake for about 40 min. then check it to make sure it is done but still gooey in the middle, hence the name.
PUMPKIN GOOEY BUTTER CAKE
Categories Vegetable Dessert Bake Thanksgiving Vegetarian Kid-Friendly Quick & Easy Pastry
Yield 12 people
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees F. Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan. To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey. Tip: Don't be afraid to take the cake out while it is technically "underdone" it is supposed to be gooey! Serve with fresh whipped cream. Variations: For a Pineapple Gooey Cake: Instead of the pumpkin, add a drained 20-ounce can of crushed pineapple to the cream cheese filling. Proceed as directed above. For a Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin. Proceed as directed above. For a Peanut Butter Gooey Cake: Use a chocolate cake mix. Add 1 cup creamy peanut butter to the cream cheese filling instead of the pumpkin. Proceed as directed above.
PUMPKIN GOOEY BUTTER CAKE
Another twist on "Ooey Gooey" Cake, just in time for fall.
Provided by Marsha Gardner
Categories Cakes
Number Of Ingredients 13
Steps:
- 1. Combine cake mix, egg and melted butter with an electric mixer. Pat the mix into the bottom of a lightly greased 9"x13" cake pan. Set aside
- 2. FILLING: In a large bowl, beat cream cheese and pumpkin until smooth. Add eggs, vanilla and butter; beat together.
- 3. Next add the powdered sugar cinnamon and nutmeg. Mix well. Spread pumpkin mixture over cake batter.
- 4. Bake at 350-degrees for 40-50 minutes. Make sure not to over bake center should be a little gooey.
- 5. Serve with fresh homemade whipped cream.
PUMPKIN GOOEY BUTTER CAKE
I tried this last Thankgiving, its relly good and taste just like pumpkin pie. I like trying something new all the time so keep the recipes coming
Provided by Zelda Hopkins
Categories Cakes
Time 1h5m
Number Of Ingredients 9
Steps:
- 1. Take yellow cake mix, i stick of melted margarine, and 1 egg. Mix together and spread in 9x13 pan.
- 2. Then cream together 8 ounce cream cheese and 1 pound powdered sugar. Add 1 stick of melted margarine, 3 eggs, and 1 tsp. vanilla. Then spread over cake
- 3. Then mix 1 can of pumpkin, 1 tsp. cinnamon, and 1/2 tsp. of nutmeg. Then spread over cake. Bake for 45 minutes in 350 degree oven
PUMPKIN GOOEY BUTTER CAKE
I received this recipe from a co-worker. She made it and brought it to work for everyone to try.It would make you hurt yourself eating it,it was so good. I made it for the family get together for thanksgiving. I didn't bring any home,it was so tasty.It is a great cake for any occasion. In the spring or summer u could use the Banana or Pineapple recipe. In fall and winter you could use the Peanut Butter or Pumpkin recipe.I know you will enjoy this cake.
Provided by marilyn mccabe @imgdcook
Categories Cakes
Number Of Ingredients 12
Steps:
- preheat oven to 350 degree F
- Combine the cake mix, and egg, and butter and mix well with an electric mixer. Pat the mixture into bottom of a lighty greased 13 by 9 inch baking pan.
- To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 mintues. Make sure not to overbake as the center should be a little gooey.
- sever with fresh whipped cream.
- Variations: For a Pineapple Gooey Cake: Instead ofthe pumpkin, add a drained 20-ounce can of crushed pineapple to the cream cheese filling. Proceed as directed above.
- For a Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas, instead of pumpkin. Proceed as directed above.
- For a Peanut Butter Gooey Cake: Use chocolate cake mix. Add 1 cup creamy peanut buter to the cream cheese filling instead of the pumpkun. Proceed as directed above.
PUMPKIN GOOEY BUTTER CAKE
I got this recipe from a woman at church a long time ago . It is one of my holiday desserts for family and church gatherings.
Provided by Kathy Williams @KMW2013
Categories Cakes
Number Of Ingredients 12
Steps:
- Preheat oven 350 F. Lightly grease an 9x13 baking dish.
- Combine cake mix, butter, and egg. Mix until a soft dough forms. Press into the bottom of dish.
- In a mixing bowl beat together cream cheese and pumpkin until smooth. Add eggs, vanilla, and maple extract.
- Mix in powered sugar, cinnamon and nutmeg. When all combined spread over cake mixture.
- Bake for 30-40 minutes. Do not over bake. Center should be alittle gooey. Serve with whipped cream.
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