Paula Deen’s Pumpkin Gooey Butter Cake

Pumpkin Gooey Butter Cake is a seasonal take on the classic butter cake recipe. This dessert is perfect for fall because it doesn't take long to prepare and it serves a crowd. Try it for Thanksgiving this year.

Yield: 24 SERVINGS

Prep Time: 15 MINUTES

Cook Time: 50 MINUTES

Total Time: 1 HOUR 5 MINUTES

✅ INGREDIENTS

FOR THE CRUST

1 box (15 oz) butter recipe cake mix
1 egg
1/2 cup butter, melted

FOR THE FILLING

8 oz cream cheese, softened
1 can (15 oz) pumpkin puree
3 eggs
1 tsp vanilla extract
1/2 cup butter, melted
3 3/4 cup powdered sugar
1 tsp cinnamon
1 tsp nutmeg

✅ INSTRUCTIONS

Preheat the oven to 350 degrees F. Grease a 9x13-inch baking dish.
In a medium mixing bowl using a hand mixer, beat together cake mix, 1 egg, and 1/2 cup butter. Press the mixture into greased baking dish.
Mix up the filling in a large bowl by blending together cream cheese and pumpkin puree until combined. Add 3 eggs, vanilla, and 1/2 cup melted butter then blend well. Add the powdered sugar, cinnamon, and nutmeg. Blend until the filling is completely smooth.
Pour the filling over the crust. Bake uncovered for 45-55 minutes until the filling is mostly set.
Cool completely. Refrigerate for 1-2 hours before serving. Top with whipped cream or sprinkle with powdered sugar.

Nutrition Information:

YIELD: 24 SERVING SIZE: 1

Amount Per Serving:

CALORIES: 263
TOTAL FAT: 13g
SATURATED FAT: 7g
TRANS FAT: 0g
UNSATURATED FAT: 4g
CHOLESTEROL: 61mg
SODIUM: 262mg
CARBOHYDRATES: 36g
FIBER: 0g
SUGAR: 27g
PROTEIN: 3g

Nutrition Information Provided For Educational and Informational Purposes Only.

When the weather starts to get colder, I start to turn to baking all things pumpkin.

These Pumpkin Gooey Butter Cake bars are a delicious alternative to pumpkin bars or pumpkin cheesecake bars.

You will love how simple it is to make this Pumpkin Gooey Butter cake.

KEY TO SUCCESS #1 – USE BUTTER RECIPE CAKE MIX FOR THE CRUST

Using a Butter Recipe Cake mix is the first key to success in making this gooey butter cake.

It gives this dish a ton of buttery flavor.

You may use any brand of cake mix that you like.

I like to use the Duncan Hines Golden Butter Recipe cake mix

Any yellow cake mix will work in this recipe if you can’t find the butter cake mix.

Combine the dry cake mix, one egg, and a half cup of melted butter in a medium bowl to make the crust.

To create a thick dough, combine the dry cake mix, butter, and egg using an electric mixer.

In a greased 9×13-inch baking pan, press the dough into the pan.

The Fiesta baking dishes are my favorite since they are so attractive and vibrant.

KEY TO SUCCESS #2 – START WITH SOFTENED CREAM CHEESE

This Pumpkin Gooey Butter Cake’s delectable filling is made of a combination of canned pumpkin puree, cream cheese, melted butter, eggs, cinnamon, nutmeg, and a little vanilla.

Yes, more butter. It’s not called a Butter Cake for nothing!

That’s one thing that makes these dessert bars out-of-this-world delicious.

Ensure that you’re using pumpkin puree, not pumpkin pie filling.

Before preparing the filling, be sure to give the cream cheese some time to soften on the countertop.

Give it at least 30 minutes to rest on the counter for best results.

Softened cream cheese will create a filling that is extra rich and creamy.

It will allow the ingredients to blend smoothly without any lumps over overmixing.

Since we used the hand mixer for the crust, be sure to give the bowl and beaters a quick wash before blending up the filling.

Next, cover the unbaked crust with the filling.