Pumpkin Gooey Butter Cakes Are So Good It's Frightening

pumpkin gooey butter cakesIt's unavoidable. Everywhere you turn right now, it's pumpkin spice this, pumpkin latte that. Pumpkin beer, pumpkin candy, pumpkin cupcakes! Pumpkin lovers must looove October.

Obviously, Paula Deen loves October too. The comfort foods of the season and the celeb chef's decadent ways are a match made in mouthwatering treat heaven. So it's no surprise she has an recipe for Pumpkin Gooey Butter Cakes. How completely out of this world does that sound?! It might even be the pumpkin dessert to end all others -- especially because it's so darn easy to boot!


Pumpkin Gooey Butter Cakes from FoodNetwork.com



  • 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 nutmeg


  1. Preheat oven to 350 degrees F.
  2. 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.
  3. 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.
  4. Serve with fresh whipped cream.



Image via @joefoodie/Flickr

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