Public Service Announcement: My Favorite Pumpkin Dessert

2010 November 24

The internet is all abuzz with Thanksgiving culinary masterpieces, so it is only fair that I join in on the fun and share this recipe.

They are called Pumpkin Gooey Butter Cakes and they make pumpkin pie feel like the third sister-wife of the dessert table.  I figured many of you would be planning your Turkey Day menus in the next 24 hours, so I urge you to include these in your spread.  Would I lead you astray on a day with this much at stake?  Certainly not.

You can tell by the title that this recipe is clearly a Paula Deen creation.  Only she would title a recipe “Gooey Butter Cakes.”  Thanksgiving is her bailiwick.  No contest.

Usually I have a nose for the more nutritionally balanced recipes, but this is a well-worth-it exception.  And if you want to make yourself feel better about the two sticks of butter in this recipe, remember that pumpkin is a vegetable.  Or is it a fruit?  Either way.

Pumpkin Gooey Butter Cakes

Ingredients

Cake:

  • 1  box yellow cake mix
  • 1 egg
  • 8 tablespoons butter, melted

Filling:

  • 1 (8-ounce) package cream cheese, softened
  • 1 (15-ounce) can pumpkin puree (NOT pumpkin pie filling)
  • 3 eggs
  • 1 teaspoon vanilla
  • 8 tablespoons butter, melted
  • 1 (16-ounce) box powdered sugar – equivalent to 3 3/4 cups (reserve a 3 Tbsp for dusting)
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg

Directions

Preheat oven to 350 degrees F.

Combine the bag of 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.  Check on them after about 35 minutes so you make sure not to overbake them. The center should be a little gooey.   Let the pan cool completely before you cut the squares. You could even pop the cooled pan in the fridge before cutting them to get extra clean cuts.  Dust them with powdered sugar to make them extra pretty before serving them.

 

Please, please trust me on this one.  Tear up that stale pumpkin pie recipe and enjoy this variation.  Just put on your heals and your naughtiest of aprons, and dazzle the people you are most thankful for with this sinful seasonal delight.

Gobble. Gobble.

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80 Responses
  1. Sarah permalink
    October 16, 2012

    This looks delicious! Does it have the consistency of pumpkin pie or is it more cake-like with a creamy filling? Wondering for the little picky eater I have …

  2. October 17, 2012

    The consistency is more like pumpkin pie…gooey and delicious!

  3. Emma permalink
    October 17, 2012

    just an FYI, Gooey butter cake is a St.Louis tradition– it just fits so well with Paula Deen because of her notorious butter fiending xD

  4. Eileen Ramponi permalink
    October 17, 2012

    This is DIVINE! I made it over the weekend, and am making it again tonight. It is now my FAVORITE pumpkin recipe.!

  5. Jessica permalink
    October 19, 2012

    Looks delicious! Pumpkin is actually a fruit though! =-)

  6. October 22, 2012

    This looks so good. I think I will try it for thanksgiving this year instead of cheesecake or pumpkin pie. Yum O.

  7. Stacey permalink
    October 26, 2012

    This is an awesome recipe, yes, and while Ms. Paula Deen has taken all the credit for everything with the words gooey butter cake in them the past few years, this is not actually her creation. My family has been making this stuff for 30 years…way before Paula Deen. And yes, as the above commenter mentioned, gooey butter cake originated in St. Louis, MO……which makes it Midwestern not southern!

  8. Julie K permalink
    October 29, 2012

    Actually Gooey Butter cakes were not named by Paula Deen, they originated in St. Louis back in the 1940’s. Don’t take credit for what isn’t yours, I am disappointed.

  9. DAwna Pond permalink
    November 9, 2012

    Do any of you know if this can be made ahead and frozen

  10. Julie permalink
    November 9, 2012

    Sounds delicious!! Does it need to be refrigerated or can it sit out?

  11. Lynette permalink
    November 10, 2012

    Would you please convert the recipe to a “printable version?”

  12. November 11, 2012

    YES!Allow them to fully cool before you cut–then freeze, thaw and serve cool or at room temp. Enjoy!

  13. Lani permalink
    November 15, 2012

    How many cups of powdered sugar is a 16oz box? I only have a huge Costco size bag of powdered sugar.

  14. November 15, 2012

    I made this today…it is fantastic!! Much better than pumpkin pie! My whole family loved it.

  15. November 16, 2012

    A 16oz box is 3 3/4 cups if unsifted. If you sift before measuring, 1 pound would be 4 1/2 cups. Hope that helps!

  16. November 16, 2012

    I’m so glad you enjoyed it!

  17. November 16, 2012

    Keep it in the fridge. And it freezes really well too. Serve cool or at room temp and add a fresh dusting of powdered sugar over the top before serving to make them look fabulous.

  18. November 16, 2012

    The base is more cake like and the pumpkin layer is about the consistency of pumpkin pie. They are the best!

  19. Kristi permalink
    November 16, 2012

    Could you add pecans?

  20. Lani permalink
    November 16, 2012

    Thanks for the info! It sounds so delicious! Just one more question, do you sift your powdered sugar before mixing or not? I’m so excited! Going to make it tomorrow and see if my family gives it thumbs up or not for Thanksgiving….thanks again! 🙂

  21. Kellie permalink
    November 17, 2012

    Oops, I just made this and assumed that 16 oz.was two cups like in liquid measurements. Do you think it will be ok?

  22. November 17, 2012

    not sure–but please let me know if it works 🙂

  23. November 17, 2012

    no need to sift!

  24. November 17, 2012

    I have never added pecans but I’m sure it would be delicious. I would suggest toasting them and adding them to the top after the bars are cooked and cooled. Then dust the top with powdered sugar. Yum.

  25. Merci permalink
    November 20, 2012

    I can only find the yellow cake mix that is 15 1/4 oz not the 18 1/4 oz. Any suggestions for that?

  26. sandy permalink
    November 21, 2012

    How long until it expires???

  27. Stephanie permalink
    November 21, 2012

    Hi making this today for Thanksgiving tomorrow and was just wondering if it would matter if the box of cake I got was 15 1/4 rather then 18 1/4? I live 45 min. from the closet grocery store and would hate to make a trip for a box of cake mix. I guess I should have paid more attention when shopping last week thats what happens when you shop w/ a toddler 🙂 Thanks!

  28. November 21, 2012

    I’m so glad you are making this for Thanksgiving. The 15oz box will be just fine. No worries. Enjoy!

  29. November 21, 2012

    not a problem all!

  30. nicole permalink
    November 21, 2012

    Do you prepare the cake mix as directed on the box or just add dry cake mix, one egg, and butter?

  31. November 21, 2012

    Oh My Goodness! I am thankful for such a delicious addition to our Thanksgiving feast! This is way better than the old school pumpkin pie!! Thanks for sharing this recipe:)

  32. November 22, 2012

    follow the instructions in the recipe–not as the box directs. enjoy!

  33. Ashley permalink
    November 22, 2012

    Made this for Thanksgiving today! It was a hit! So yummy! Much better than a pumpkin pie! So glad I found it!

  34. Amy permalink
    November 23, 2012

    I made this for Thanksgiving and it was a big hit! Thank you for sharing this recipe!

  35. Stephanie permalink
    November 25, 2012

    Jennifer, Thanks so much for sharing such a great recipe everyone loved it! It was like a pumpkin cheese cake (best of both worlds) also thanks for the help the smaller box worked wonderful! LOVE YOUR WEBSITE!

  36. November 25, 2012

    I tried this recipe out and loved it! Thanks for sharing!

  37. Brandie permalink
    November 27, 2012

    Quick question….I made it and it was delicious, but the cake part must have risen too much and broke through the pumpkin part. It tasted good, but didn’t look pretty. What did I do wrong? Any ideas? Thank you for sharing!

  38. Patricia Daniels permalink
    November 29, 2012

    My friends and I changed the name of this to “Dang” because it’s just so Dang good!!!
    My daughter and niece made this for Thanksgiving but refused to put it out for the other guest.

  39. Jessica permalink
    November 30, 2012

    Mine doesnt look like the picture. I followed everything as instructed. Dont know what I did. Oh well it was still gooey and delicious!

  40. Fernanda permalink
    December 2, 2012

    This is delicious. I love this recipe.

  41. December 2, 2012

    Interesting. I’ve never had that happen, but I’m sure a dusting of powdered sugar will make it prettier!

  42. Christina permalink
    December 26, 2012

    I made this for our Christmas family dinner. Having never made this before, I wasn’t sure if it would be well received. Well, lets just say, I’ve been asked to make it again for next year and got many rave reviews to how great it tasted. Some said it tasted better than pumpkin pie! It was easy to make too. Thank you for such a great recipe.

  43. eunice permalink
    March 12, 2013

    Hi! We dont have canned pumpkin where we live. Can i use fresh pumpkin? If so how do i prepare it? thanks!

  44. Eve permalink
    May 19, 2013

    Butter cake is a Philadelphia creation this is a easy copy cake recipe the original has a yeast crust made at German bakeries in the Philadelphia area

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