Friday, November 4, 2011

Fat Friday: Pumpkin Gooey Butter Cake

Don't blame me, blame Paula Deen, the queen of butter! I found this recipe in a magazine a few years ago and made it for the kid I tutor. Every time he came back to tutor, he asked me to make it again. In good health conscience, I couldn't do it, but man, yummy, creamy, butterliciousness! Make this for a large group so that you can share and oh, no, now I can taste it.



  • 1 (18 1/4-ounce) package yellow cake mix
  • 1 egg
  • 8 tablespoons butter, melted


  • 1 (8-ounce) package cream cheese, softened
  • 1 (15-ounce) can pumpkin
  • 3 eggs
  • 1 teaspoon vanilla
  • 8 tablespoons butter, melted
  • 1 (16-ounce) box powdered sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg


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.

Serve with fresh whipped cream.


Fonda @Southern Scraps said...

Sounds yummy! I'll have to give this a try!

Bon said...

We must try!
Drab to Fab girls


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