Pumpkin Gooey Butter Cake Paula Deen
Indulge in the decadent layers of Paula Deen’s Pumpkin Gooey Butter Cake—a must-try dessert that perfectly blends the cozy flavors of fall with the richness of a classic butter cake. Featuring a buttery, tender crust made from yellow cake mix and a luscious cream cheese-pumpkin filling enhanced with warm cinnamon and nutmeg, this dessert is the ultimate treat for pumpkin lovers. With its velvety texture and sweet, spiced aroma, it’s a showstopper for autumn gatherings, Thanksgiving, or any special occasion. Ready in just over an hour, this easy-to-make, crowd-pleasing cake pairs beautifully with a dollop of whipped cream for a perfectly creamy finish. Savor the magic of gooey perfection with this irresistible fall dessert!
Train Anywhere. No Excuses.
Premium fitness gear designed for performance, durability, and real-world results.
From home to gym to on-the-go
Recipe Information
Ingredients
- 1 box yellow cake mix
- 8 tablespoons unsalted butter, melted
- 1 large egg
- 8 ounces cream cheese, softened
- 3 large eggs
- 15 ounces pure pumpkin puree
- 1 teaspoon vanilla extract
- 16 ounces confectioners' sugar
- 1 teaspoon ground cinnamon
- 0.25 teaspoon ground nutmeg
- whipped cream (optional, for serving)
Instructions
Preheat your oven to 350°F (175°C) and lightly grease a 9x13-inch baking pan.
In a mixing bowl, combine the yellow cake mix, melted butter, and 1 egg. Mix until the ingredients are well incorporated and form a dense, but pliable dough.
Press the dough evenly into the bottom of the prepared baking pan to create the crust layer.
In another large mixing bowl, beat the softened cream cheese until light and creamy using a hand or stand mixer.
Add the remaining 3 eggs, pumpkin puree, vanilla extract, confectioners' sugar, cinnamon, and nutmeg to the cream cheese. Beat until the mixture is smooth and fully combined.
Pour the pumpkin filling over the crust layer in the baking pan, spreading it evenly with a spatula.
Place the baking pan in the preheated oven and bake for about 45-50 minutes. The center should be gooey but set, so avoid overbaking.
Let the cake cool for at least 30 minutes before cutting into squares or slices.
Optional: Top with a dollop of whipped cream before serving for an extra indulgence.
Nutrition Facts
Calories |
470 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 18.1 g | 23% | |
| Saturated Fat | 10.1 g | 51% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 105 mg | 35% | |
| Sodium | 272 mg | 12% | |
| Total Carbohydrate | 70.8 g | 26% | |
| Dietary Fiber | 1.1 g | 4% | |
| Total Sugars | 55.1 g | ||
| Protein | 5.3 g | 11% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 90 mg | 7% | |
| Iron | 1.2 mg | 7% | |
| Potassium | 153 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
