Pumpkin Gooey Butter Cake
From maureenlaw 15 years ago
- 50 minutes to make
- Serves 30
Although gooey butter cake is a St. Louis tradition, this version comes by way of Savannah, GA. It is adapted from a recipe by Paula Deen.
Ingredients
- 1 package yellow cake mix shopping list
- 1 large egg shopping list
- 1/2 cup (1stick) butter, melted shopping list
- For Filling: shopping list
- 1 (8-ounce) pkg cream cheese, softened shopping list
- 1 (15 oz) can pumpkin shopping list
- 1/4 cup granulated sugar shopping list
- 1/4 teas salt shopping list
- 1/2 teas ground cinnamon shopping list
- 1/4 teas ground nutmeg shopping list
- 1/4 teas ground cloves shopping list
- 3 large eggs shopping list
- 1 teas vanilla shopping list
- 1/2 cup (1stick) butter, melted shopping list
- 1 (16oz) box powdered sugar, divided shopping list
- pecan halves, for garnish shopping list
- whipped cream, as an accompaniment shopping list
How to make it
- To prepare cake
- Preheat oven to 350 degrees
- Lightly grease 9x13 inch baking pan
- Combine cake mix, egg, and melted butter: mix well
- Pat into pan
- To prepare filling
- Beat cream cheese until smooth
- Beat in pumpkin, sugar, salt, cinnamon, nutmeg, cloves, eggs and vanilla
- Add butter: beat until smooth
- Set aside 2 tabls powdered sugar
- Add remainder to Cream cheese- pumpkin mixture and mix well
- Spread over cake mixture
- Bake 40-50 minutes, do not over bake, center should be a little gooey.
- Let cool, then sprinkle with reserved 2 tabls powdered sugar
- Cut into bars
- Garnish with pecan halves and serve with whipped cream
The Rating
Reviewed by 3 people-
Oh Yeah! Five, maureen.
Lorraine
lacrenshaw
in Horsham loved it
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Yep, I've posted Paula's different versions of her gooey butter cakes. They are all good. Have you ever been here (Savannah, Ga.) and gone to Paula's to eat? Wonderful food. You have my 5
henrie
in Savannah loved it
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