PUMPKIN GOOEY BUTTER CAKE
Pumpkin pie lovers will adore this easy cake -- the pumpkin pie filling is baked into a spice cake crust, so you don't have to worry about pie dough, and you can get straight to the best part -- the rich pumpkin filling topped with whipped cream!
Provided by Food Network Kitchen
Categories dessert
Time 1h55m
Yield 10 to 12 servings
Number Of Ingredients 13
Steps:
- For the crust: Preheat the oven to 350 degrees F. Spray a 13-by-9-inch glass baking dish with cooking spray. Combine the cake mix, eggs and vanilla in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until smooth, about 1 minute. Add the butter and mix just until combined. Spread the mixture evenly in the prepared baking dish.
- For the filling: Beat the cream cheese in a clean mixer bowl with the paddle until light and smooth, scraping the sides occasionally, 1 to 2 minutes. Add the eggs, pumpkin pie spice and vanilla and beat until smooth. Add the pumpkin and butter and beat until smooth. Add the confectioners' sugar and beat on low speed to incorporate, and then beat on medium until light and smooth, about 1 minute. Pour over the cake layer and smooth the top with a spatula.
- Bake until the edges are puffed and golden brown and the center is just set, about 40 minutes. Let cool. Cut into squares and serve topped with whipped cream.
PUMPKIN GOOEY BARS
This is a nice alternative to pumpkin pie. It has a great flavor and is soft in the middle. Make sure not to overbake as the center should be a little gooey.
Provided by SpeechTeachMe
Categories Dessert
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Combine all the ingredients of the cake as directed by the ingredient list (not the cake box).
- Mix well with an electric mixer.
- Pat the mixture into the bottom of a lightly greased 13 x 9 inch baking pan.
- In a large bowl, beat the cream cheese and pumpkin until smooth.
- Add the eggs, vanilla, and butter and beat together.
- Stir in the powdered sugar, cinnamon, nutmeg, and mix well.
- Spread the pumpkin mixture over the cake batter and bake at 350 for about 50-60 minutes or until baked. **Inside should be gooey, but not runny**.
- Let cool on wire rack and cut into squares.
- Refridgerate left overs.
Nutrition Facts : Calories 1139.5, Fat 57.1, SaturatedFat 29.4, Cholesterol 248.8, Sodium 1009.2, Carbohydrate 149.9, Fiber 1.6, Sugar 113.9, Protein 11.3
PUMPKIN GOOEY BUTTER CAKE (PAULA DEEN)
I originally submitted this without trying it, as it was in response to a request. I finally got around to trying it last week, and realized there was a mistake, as the ingredients in the cake part should have read: 8 tablespoons butter, melted. Also, you can't "pour" the cake into the pan it has to be patted into the pan like a pie crust. Anyway, here is the revised version. I also cut down on the sugar, using about 12 ounces or 3/4 of the box. This is awesome-a Paula Deen classic!
Provided by yooper
Categories Dessert
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 11
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 BARS (PAULA DEEN)
Make and share this Pumpkin Bars (Paula Deen) recipe from Food.com.
Provided by SharleneW
Categories Bar Cookie
Time 40m
Yield 48 small bars or 24 large bars
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- In a mixing bowl, beat eggs, sugar, oil, and pumpkin at medium speed with an electric mixer until light and fluffy.
- In a separate bowl, combine flour, baking powder, cinnamon, salt, and baking soda. Add to pumpkin mixture and beat at low speed with an electric mixer until thoroughly combined and batter is smooth.
- Spread batter in an ungreased nonstick 13-x 10-inch baking pan. Bake for 30 minutes. Cool completely before frosting.
- For frosting: In a mixing bowl, beat cream cheese and butter at medium speed with an electric mixer until smooth. Add confectioners' sugar and beat at low speed until combined. Add vanilla and beat until desired consistency is reached.
- If desired, garnish with ground cinnamon.
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