Pumpkin Gooey Butter Cake Food

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.

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.

OOEY GOOEY BUTTERCAKE

Steps:

• For the cake: Preheat the oven to 350 degrees F. Spray a 9-by-13-inch baking pan with nonstick spray.
• Combine the granulated sugar and butter in a stand mixer fitted with the paddle attachment on medium speed until blended. Add the eggs, vanilla and buttermilk and beat to combine. Whisk together the flour, baking powder and salt in a separate bowl. With the mixer on low, add the flour mixture to the wet mixture in three parts, mixing well between each addition and scraping down the bowl to fully combine. Put the dough in the prepared baking pan and press into an even layer across the bottom.
• For the gooey: Beat together the cream cheese and butter in the cleaned mixer bowl until combined. Using the low stir setting, add the confectioners' sugar and eggs in three parts, alternating between the two and scraping down the sides of the bowl as needed, until combined. Mix in the vanilla and buttermilk. Pour the mixture over the dough in the pan and use a spatula to smooth over the top.
• Bake until the cake has set and the edges are golden brown, 50 to 55 minutes. Cool for 15 minutes, then dust with more confectioners' sugar before serving.

OOEY GOOEY BUTTER CAKE

Steps:

• For the crust: Preheat the oven to 350 degrees F. Spray a 9-by-13-inch glass baking dish with cooking spray.
• Combine the cake mix, nutmeg, vanilla and eggs in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until smooth, about 1 minute. Add the melted 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 on medium speed until light and smooth, scraping the sides occasionally, 1 to 2 minutes. Add the vanilla bean paste and eggs and beat until smooth. Add the melted 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, 35 to 40 minutes. Let cool before cutting into squares to serve.

MAKEOVER PUMPKIN GOOEY BUTTER CAKE

Steps:

• 1. In a large bowl, beat the cake mix, egg and butter on low speed until combined. Press into a 13-in. x 9-in. baking pan coated with cooking spray.
• 2. In a another large bowl, beat cream cheese and pumpkin until smooth. Add the butter, eggs, egg whites and vanilla; beat on low until combined. Add the confectioners' sugar cinnamon and nutmeg; mix well. Pour over crust.
• 3. Bake at 350 degrees for 45-50 minutes or until edges are golden brown. Cool completely on a wire rack. Chill until serving. Sprinkle with additional confectioners' sugar if desired. Refrigerate leftovers.

MAKEOVER PUMPKIN GOOEY BUTTER CAKE

Steps:

• In a large bowl, beat the cake mix, egg and butter on low speed until combined. Press into a 13-in. x 9-in. baking pan coated with cooking spray., In a another large bowl, beat cream cheese and pumpkin until smooth. Add the butter, eggs, egg whites and vanilla; beat on low until combined. Add the confectioners' sugar, cinnamon and nutmeg; mix well. Pour over crust., Bake at 350° for 45-50 minutes or until edges are golden brown. Cool completely on a wire rack. Chill until serving. Sprinkle with additional confectioners' sugar if desired. Refrigerate leftovers.

LIGHT PUMPKIN GOOEY BUTTER CAKE

Steps:

• Preheat the oven to 350°F Spray a 9 x 13-inch baking dish with nonstick spray.
• Place the cake mix in a large bowl. Whisk together the buttermilk, egg, and oil in a small bowl until blended. Add the buttermilk mixture to the cake mix, stirring just until blended. Pour the mixture into the baking dish.
• Beat the cream cheese until smooth. Beat in the pumpkin sugar, yogurt, egg, vanilla, cinnamon, nutmeg, and butter. Spread over the cake mixture. Bake 40 - 50 minutes. You want the center to be a little gooey, so do not over bake.

GOOEY BUTTER CAKE

Steps:

• Prepare dough:.
• Thoroughly grease 2 9x9x2 in square pans.
• Dissolve yeast in warm milk; set aside.
• Mix sugar with shortening and salt.
• Add egg and beat with mixer 1 minute until well blended.
• Add flour, then milk-yeast mixture and vanilla to sugar mixture.
• Mix 3 minutes with mixer (use dough hook if possible).
• Turn dough on floured surface and knead for 1 minute.
• Put in lightly greased bowl, cover with towel and set in warm area to rise for 1 hour.
• Divide dough into 2 equal parts and place each in pan.
• Crimp dough halfway up sides, so gooey butter does not run underneath.
• Poke holes in dough with fork so it won't bubble when baking.
• Make gooey butter filling by:.
• Combining sugar, butter and salt.
• Add egg and corn syrup.
• Mix just enough to incorporate.
• Add flour, water and vanilla.
• Divide butter into two parts and spread over dough.
• Let cakes stand for 20 minutes.
• In the meantime preheat oven to 375 degrees F.
• Bake 20 minutes, but DO NOT overbake, or topping will not be gooey.
• Cool cakes completely, then sprinkle with confectioner's sugar.
• ** If using 10-inch springform pan, it makes one cake. Let the cake cool and then release sides.
• **Serve at room temperature, but store in the fridge.