Best 4 Pumpkin Gooey Butter Cake Paula Deen Recipes
Welcome to the world of sweet and delectable desserts, where we embark on a culinary journey to discover the best recipe for "pumpkin gooey butter cake paula deen". This moist and flavorful cake is a symphony of fall flavors, combining the rich, earthy taste of pumpkin with a gooey, buttery center. Prepare to tantalize your taste buds as we delve into the secrets of creating this irresistible treat, a perfect dessert for any occasion. Whether you're a seasoned baker or a novice in the kitchen, this article will guide you through the steps to achieve gooey butter cake perfection.
Check out the recipes below so you can choose the best recipe for yourself!
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
This rich, delicious and gooey pumpkin cake is the perfect end to any fall meal. You'll need yellow cake mix, butter, pumpkin puree, cream cheese, vanilla, cinnamon and nutmeg. Guests will beg for more!
Provided by Paula Deen
Time 15m
Yield 15
Number Of Ingredients 10
Steps:
- Preheat oven to 350 °F.
- To make the cake, combine cake mix, 1 stick melted butter and one egg and mix well. Pat the mixture into a lightly greased 13×9-inch baking pan.
- Prepare filling:
- In a large bowl, beat the cream cheese and pumpkin until smooth. Add the 3 eggs, vanilla, and 1 stick melted 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.
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.
PAULA DEEN'S OOEY GOOEY BUTTER CAKE & VARIATIONS RECIPE - (3.7/5)
Provided by á-37896
Number Of Ingredients 10
Steps:
- Preheat oven to 350°F. Lightly grease a 13x9x2-inch baking pan. In the bowl of an electric mixer, combine the cake mix, egg, and butter; mix well. Pat mixture into the bottom of prepared pan and set aside. Still using an electric mixer, beat cream cheese until smooth; add eggs and vanilla. Dump in confectioners' sugar and beat well. Reduce speed of mixer and slowly pour in butter; mix well. Pour the filling onto cake mixture and spread evenly. Bake for 40 to 50 minutes. Don't be afraid to make a judgment call on the cooking time, because oven temperatures can vary. You want the center to be a little gooey, so don't bake it past that point! Pumpkin: This variation has to be at the top of my list, especially around Thanksgiving. For the cake part, I sometimes use a spice cake mix. I have even used a chocolate cake mix, but I think my favorite is the basic yellow cake mix. Follow the original recipe, adding a 15-ounce can of pumpkin pie filling and an extra egg to the cream cheese filling. Bake as usual, remove from oven, and allow to cool. Cut into squares and top each square with a pecan half. Serve with a dollop of fresh whipped cream. I promise you'll never want pumpkin pie again! Pineapple: Add a 20-ounce can of drained crushed pineapple and an extra egg to the cream cheese filling. Proceed as directed above. You can also add coconut to cream cheese Lemon: Use a lemon cake mix in place of the yellow cake. Add the juice (approximately 1/4 cup) and zest of 2 lemons to the cream cheese filling. Proceed: as directed above. Carrot Cake: Use a spice cake mix, and add 1 cup chopped nuts and 1 1/2 cup finely grated carrots to the cream cheese filling. Proceed as directed above. Peanut Butter: Use a chocolate cake mix. Add 1 cup creamy peanut butter and an extra egg to cream cheese filling. You can sprinkle the top of batter with 1 cup chopped peanuts if you like. Proceed as directed above. Chocolate Chip: Use either yellow or chocolate cake mix. Sprinkle 1 cup chocolate chips and 1 cup chopped nuts on top of filling. Proceed as directed above. Banana: Use a yellow cake mix. Prepare cream cheese filling as directed, beating in 2 ripe bananas and an extra egg. Proceed as directed above. Nutty: Use a yellow cake mix, and add 1 cup chopped nuts to the cake mixture. Proceed as directed above. Chippy: Stir 1 cup white chocolate chips, peanut butter chocolate chips, butterscotch morsels, Heath Almond Toffee Bits or Heath Milk Chocolate Toffee Bits into filling. Proceed as directed above.
Tips:
- Use canned pumpkin puree for a smooth and consistent texture.
- Make sure the butter is at room temperature so it creams well with the sugar.
- Don't overmix the batter, as this can make the cake tough.
- Bake the cake until a toothpick inserted into the center comes out clean.
- Let the cake cool completely before frosting it.
- For a richer flavor, use brown sugar instead of granulated sugar.
- Add a teaspoon of pumpkin pie spice to the batter for a more pronounced pumpkin flavor.
- Top the cake with a pecan streusel topping for a crunchy texture.
Conclusion:
Paula Deen's Pumpkin Gooey Butter Cake is a delicious and easy-to-make dessert that is perfect for any occasion. With its moist and flavorful pumpkin cake base and creamy, gooey butter filling, this cake is sure to be a hit with everyone who tries it. The tips provided in this article will help you make the best possible version of this classic recipe.
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