Pumpkin Gooey Butter Cake

Pumpkin Gooey Butter Cake

Hey Y’all…it’s pumpkin time!

Lucky for all of us who are joining my friend Lynn @ Happier Than a Pig In Mud for her monthly Celebrity Cook Along.  Her May celeb, Paula Dean is quite the gal, starting out with her restaurant, Lady and Sons and now she’s everywhere.  

 So here’s Paula in her kitchen…

 and here’s my “little pumpkin” in my kitchen.

While I was caring for Sam this week I made pumpkin-oatmeal cereal for his dinner.  All I had was a 29-ounce can of pumpkin in my cupboard, so I had lots of leftovers.  Usually I make pumpkin goodies in the Fall.  Thanks to Baby Sam I made Paula’s Pumpkin Gooey Butter Cake.
My friend said, “I believe when you’re bad, be really bad!”  With 2 cups of butter and whipped cream on top, this one is what she’s talking about!  Actually, my family really enjoyed it.
 

Preheat the oven to 350 degrees.  Combine cake mix, 1 egg and butter and pat the crust into a 9×13″ prepared pan.


Next combine all but the whipping cream and pour over the crust.  Bake at 350 for 40 to 50 minutes.


Remove and let it cool before cutting if you can.  I needed to serve mine right away and


the whipped cream slid off as fast as I could get it on top!

My baby with his baby, pumpkin fans, gave Paula 2 thumbs up.  Don’t ya just love the squash on Sammy’s face y’all?

Paula’s Pumpkin Gooey Butter Cake

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

Filling:

  • 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 and like Paula, a smile 😀


Dreamy 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.

Best dishes and gooey hugs to all! 

About The Author

Renée

Renée is passionate about making and sharing ALL things delicious! Her happy place really is her kitchen where she loves whipping up memories with her family and friends. Raised in sunny Southern California she's spent her adulthood in Idaho, both sides of her great state. She's married to an amazing man, and together they have 5 children, who gave them five more, and now they have 28 grandchildren. So there’s always a reason to cook and celebrate around their place!

18 Comments

  1. Happier Than a Pig in Mud

    I forgot about the Gooey Butter Cakes Gnee! I haven’t tried making one yet, but they sure do look good! (That fried chicken Paula’s holding looks mighty fine too.) Thanks so much for playing along, and yep, looks like Sammy enjoyed his oatmeal:@)

    Reply
  2. Debbie

    I’m such a pumpkin fan any season of the year. This looks delicious.

    Y’all.

    Reply
  3. LDH

    That is the cutest pair of guys in your kitchen enjoying your Pumpkin Oatmeal and Gooey Cake. Your baby and his baby… aww 🙂 Does a momma’s heart good!

    Reply
  4. Erin

    I have made this cake numerous times and I love it, but I love your pecan crunch better:)

    Reply
  5. Carol at Serendipity

    Gnee,

    Looks wonderful. Trying not eat “stuff” like that these days 🙁

    I do get the biggest kick out of her show!

    Carol

    Reply
  6. Julie Harward

    What a cute little guy there…and who doesn’t love Paula and her sinfully delish recipes?! ;D

    Reply
  7. Gypsy Heart

    Two handsome guys here ~ 🙂 I think pumpkin is an automatic for fall but you just never know when that special flavor might show up. This is a dish that my family would love for sure!

    xo
    Pat

    Reply
  8. B's Mommy

    As Paula always says “It’s worth the weight”! 😉

    Reply
  9. Pam

    Yum! Yum! Yu-um! I am going to try all variations of this recipe. I am going to be bursting out of my girdle eating all these goodies, but I will enjoy every bite!

    And your grand baby is a doll! I want to eat him up! What a sweetie!:-)

    Reply
  10. Garden of Egan

    I thought for sure when you said Pumpkin time that the warm weather had fried your brain. I thought that was Fall stuff!

    Cute post. That little pumpkin Cherub is so DARLING!!!! I love the red hair.

    The recipe looks delicious. How in the world are you so thin? You’re cooking would do me in every day!

    Reply
  11. Pondside

    Well that looks like a cake that calls for a 5 km walk afterwards! Yummy….

    Reply
  12. Julie

    Love, love, love gooey butter cake! My favorite is the regular with chocolate chips added. I can eat WAAAYYYYYYYYY too much!

    Hope all is well in your world.

    Reply
  13. Me and My Pink Mixer

    I’ve been hooked on Paula’s Gooey Butter Cake ever since we had it at her restaurant about 6 years ago – it is so yummy!

    Reply
  14. Karen @ Goodbyecityhellosuburb

    I have only made pumpkin cookies- maybe I should try branching out! You’re little pumpkin is adorable! my son was born with red hair but it all fell out 🙁 I would love it if you shared this @ Workshop Wednesday!

    Reply
  15. thehungryhomebody

    mmm. this looks amazing. found you at under the table and dreaming!

    Reply

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