Cakes and Cupcakes · Desserts · Fall (Halloween & Thanksgiving)

Pumpkin Gooey Butter Cake

Pumpkin Gooey Butter Cake
Pumpkin Gooey Butter Cake

Whenever you’re making a new recipe from Paula Deen, you know it’s going to be bad.  Or good.  Or so bad it’s good.  Or so good it’s bad.  Do you know what I mean?

Pumpkin Gooey Butter Cake
Pumpkin Gooey Butter Cake

Butter. Eggs. Sugar. Cream Cheese.  All the bad things that are also the good things.

Pumpkin Gooey Butter Cake
Pumpkin Gooey Butter Cake

Fall is here! Fall is here! Fall is here! I can’t contain my excitement.  My favorite 4 months of the year have arrived.  It’s been a big couple of weeks around here.  My first baby started kindergarten last week and I can’t believe she is this big already.  Besides the changing leaves, the surest signs of the season are the kids headed back to school, the cool breeze in the air, and the pumpkin spiced flavored things- EVERYWHERE.

How?????
How?????

This incredibly rich, buttery, delicious treat is packed with all the spices and flavors of fall.  It has a rich, buttery, insanely good base of yellow cake mix and butter and eggs, and then it is topped with a pumpkin pie/cream cheese filling and topped with homemade whipped cream.  It’s so rich you won’t be able to eat more than a 2 inch square of it.

Pumpkin Gooey Butter Cake
Pumpkin Gooey Butter Cake

But it’s so good.  A perfect fall or Thanksgiving dessert.  Pumpkin pie on crack.

Recipe adapted from Food Network – Paula Deen

Ingredients:
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 pumpkin pie spice

Whipped cream (homemade or store bought) for topping.

Directions:
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, pumpkin pie spice, 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.

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