Let me just start off by saying that this is a Paula Deen recipe. So, if you’re looking for a healthy pumpkin indulgence, Ooey Gooey Pumpkin Butter Cake isn’t for you! Turn and run now! Just kidding, don’t really. This is amazing, and you’re going to want to have this recipe handy every year! Okay, maybe a few times a year!
I first experienced Paula Deen’s ooey gooey pumpkin butter cake when the hubby and I were in Pigeon Forge, TN around Thanksgiving time one year. (And yes, this pumpkin butter cake is an experience in itself!) We went and ate at Paula Deen’s Family Kitchen, and this was her seasonal dessert that was being featured. At the time, I didn’t know that the recipe called for a whole pound of powdered sugar, 2 sticks of butter and a block of cream cheese! I’m glad I didn’t because perhaps I wouldn’t have tried it. And life is better with gooey butter cake, trust me!
Now, if you’ve never been to one of Paula’s restaurants, my friend, you need to go! A-maz-ing!
But back to the pumpkin butter cake… Not only is this variation of gooey butter cake to die for, but there are endless variations for the pumpkin-haters out there too! I make the traditional version basically all year round outside of pumpkin season!
Paula Deen Approved Pumpkin Gooey Butter Cake Variations:
1. Traditional- Just leave out the pumpkin! Gooey butter cake is where it all started! And let me tell you, this fan favorite is delish!
2. Pineapple gooey cake- Sub a 20 ounce can of drained, crushed pineapple for the pumpkin.
3. Banana gooey cake- Sub 2 bananas for the pumpkin.
4. Peanut butter gooey cake- Sub 1 cup creamy peanut butter for the pumpkin.
I can’t wait for this to become one of your fave pumpkin recipes out there! If you have other variations of Paula Deen’s traditional gooey butter cake that you’ve tried, I’d love for you to share in the comments below!
With love, Amanda
Paula Deen’s Ooey Gooey Pumpkin Butter Cake
Ingredients
Cake
- 1 package yellow cake mix
- 1 egg
- 8 Tbsp butter melted
Pumpkin filling
- 1 8-ounce package cream cheese softened
- 1 15-ounce can pumpkin 100% pumpkin, not pie filling
- 3 eggs
- 1 tsp vanilla extract
- 8 Tbsp butter melted
- 1 16-ounce bag powdered sugar
- 1 tsp cinnamon
- 1 tsp nutmeg
Instructions
- Preheat oven to 350 ยฐF.
- Combine yellow cake mix, egg, and butter. Mix well with electric mixer.
- Pat cake mixture into bottom of lightly greased 13 X 9 inch cake pan.
- In a large bowl, beat together the cream cheese and the pumpkin until smooth.
- Add in eggs, vanilla, and butter. Beat together.
- Add in powdered sugar, cinnamon, and nutmeg. Mix well.
- Spread pumpkin mixture over cake batter.
- Bake 40-50 minutes. Do not overbake! The center should still be slightly gooey when done!
- Optional: Serve with whipped cream.
Beth Hintz says
I can’t wait to try the pineapple version! It sounds amazing!
Amanda says
Youโll love it!