Pumpkin Gooey Butter Cakes Recipes

PUMPKIN GOOEY BUTTER CAKE

Steps:

• Preheat oven to 350 °F.
• To make the cake, combine cake mix, 1 stick melted butter and one egg and mix well. Pat the mixture into a lightly greased 13×9-inch baking pan.
• Prepare filling:
• In a large bowl, beat the cream cheese and pumpkin until smooth. Add the 3 eggs, vanilla, and 1 stick melted 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 over bake as the center should be a little gooey.
• Serve with fresh whipped cream.

PUMPKIN GOOEY BUTTER CAKE (PAULA DEEN)

Steps:

• Preheat oven to 350.
• To make the cake: Combine all of the ingredients and mix well.
• Pat batter into a lightly greased 13x9-inch baking pan with hands into an even layer.
• Prepare filling.
• 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 over bake as the center should be a little gooey.
• Serve with fresh whipped cream or cinnamon-flavored ice cream.

PUMPKIN GOOEY BUTTER CAKE

Steps:

• TO MAKE THE CAKE:.
• 1. Preheat oven to 325F and lightly grease a 9" x 13" glass or ceramic baking dish (metal is not recommended).
• 2. In a large bowl, combine almond flour, granulated sweetener, baking powder, and salt. Add melted butter, egg, and vanilla extract, and stir well to combine. Transfer mixture to prepared baking dish and press into the bottom and up the sides.
• TO MAKE THE FILLING:.
• 1. In a large bowl, use an electric mixer to beat cream cheese and softened butter until smooth. Beat in powdered and brown sweeteners until well combined, then beat in pumpkin, eggs, pumpkin pie spice, and vanilla until mixture is uniform and smooth.
• 2. Pour filling into prepared pan, over the crust. Bake 50-60 minutes, or until sides are set about 2 inches from the edges of the pan, while the center is still jiggly.
• 3. Remove cake from oven and let cool completely before cutting into squares. Top with lightly sweetened whipped cream if desired.

PUMPKIN GOOEY BUTTER CAKE

Steps:

• Preheat the oven to 350. Have ready a metal bread loaf pan that measures 9 x 5".
• First, make the crust: In a medium bowl, combine the sugar, flour, salt and baking powder. Add the egg yolk, milk and melted butter. Stir until a wet dough forms, and then press this mixture evenly into the bottom of the bread loaf pan.
• Next, make the gooey butter filling: In the same bowl you used to make the crust, add all of the filling ingredients. Beat together on low speed until well-blended, about 1 minute. Pour the filling over the crust.
• Bake the gooey butter cake for 35-40 minutes. It will be browned on the edges, but slightly jiggly and sunken in the middle. Let it cool COMPLETELY. I store it overnight in the fridge for perfect cuts.
• Serve with extra powdered sugar dusted on top.