Monday, November 1, 2010

Pumpkin Gooey Butter Cake

With nearly 2000 reviews, and a near flawless five star review, I couldn't pass up making, yet another, pumpkin dessert. What can I say, it must be fall. Thanks to Brittany for passing this recipe along, I told her I'd gladly make it and supply my own review.

Amy's review: Wow, YUM, DELICIOUS! I'm sad it's almost gone. When Paula says, "make sure not to overbake..." don't do it. I think I overbaked it a little, seeing that the crust was a little more crisp than I imagine it was supposed to be, but it was still, simply fabulous. I imagine NOT overbaked, it would taste that much better. We may have to make this for Thanksgiving dinner.

Pumpkin Gooey Butter Cake:



  • 1 (18 1/4-ounce) package yellow cake mix
  • 1 egg
  • 8 tablespoons butter, melted



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.


  1. YUM! I think making it for Thanksgiving dinner would be a good idea!

  2. Anything containing cream cheese and pumpkin sound amazing. Yummm,