Ingredients for Pumpkin Gooey Butter Cake Paula Deen
- Yellow Cake Mix
- Egg
- 8 tablespoons (1 stick) unsalted butter, melted
- 8 ounces cream cheese, softened
- 1 (15-ounce) can pumpkin puree
- 2 large eggs
- 1 teaspoon vanilla extract
- 4 cups powdered sugar
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg
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How to Make Pumpkin Gooey Butter Cake Paula Deen
- Preheat oven to 350°F (175°C).
- Combine all cake ingredients in a large bowl and mix until well combined.
- Pat the cake batter evenly into a lightly greased 13x9 inch baking pan using your hands. Press firmly to create an even layer.
- In a separate large bowl, beat the cream cheese and pumpkin until completely smooth.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract and melted butter.
- Gradually add the powdered sugar, cinnamon, and nutmeg, mixing until well combined and smooth.
- Carefully pour the pumpkin filling evenly over the cake batter in the pan.
- Bake for 40-50 minutes, or until the edges are set and the center is still slightly gooey. Do not overbake!
- Let cool completely before cutting and serving. Enjoy warm with fresh whipped cream or cinnamon ice cream!
Nutrition Information (Approximate per serving)
Sodium
25 g
Sugar
273g
Fat
88g
Carbs
29g
