The BEST Pumpkin recipe

I keep making these Pumpkin Gooey Butter Cakes from Paula Deen. This time, instead of a yellow cake mix, I used a Spice cake mix. I’ll let you know how it turns out! It’s in the oven now!

Pumpkin Gooey Butter Cake

Recipe courtesy Paula Deen

Prep Time: 30 min
Cook Time: 50 min


* 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


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, 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.

Serve with fresh whipped cream.

Variations: For a Pineapple Gooey Cake: Instead of the pumpkin, add a drained 20-ounce can of crushed pineapple to the cream cheese filling. Proceed as directed above.

For a Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin. Proceed as directed above.

For a Peanut Butter Gooey Cake: Use a chocolate cake mix. Add 1 cup creamy peanut butter to the cream cheese filling instead of the pumpkin. Proceed as directed above.

The Verdict: Though the spice cake mix had a nice spicy flavor, it seemed more dry and less sweet than the yellow cake mix. I am sticking with the yellow cake mix from now on. I’m trying the Peanut Butter variation next. Or maybe this one!

5 thoughts on “The BEST Pumpkin recipe”

  1. You are making me sooooo hungry! I can smell them baking from my house! I’ve had your gooey bars before and know how delicious they are.

    Your dad and I are so excited about you coming next week for Thanksgiving. We can’t wait. Hey, and check your emai for another message I just sent to you.

    Love you,

  2. Okay…. I’m thinking about trying this to take to a friend’s this weekend. I NEVER take recipes out and about that I haven’t tried at home first….. do you PROMISE that this is fabulous and I absolutely can’t mess it up?!?! :)

  3. Deanna, you really can’t mess it up! Just DO follow the instructions that say 40-50 minutes–you really do want it to still be jiggly when you take it out–goes against everything in you when it comes to baking cakes. I’d set the timer for 40 minutes, check to see that the sides have set up and make your judgement call on the jiggliness!:-) 43-45 min is perfect for my oven which bakes true to most recipes or faster!! (We like it the best chilled, but it’s good warm, too! If you’ve never made it, I’d make it early enough to completely cool so you can chill it for a bit to cute it even easier!)

Leave a Reply

Your email address will not be published. Required fields are marked *