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Pumpkin Gooey Butter Cake Paula Deen

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Ingredients

Adjust Servings:
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

Nutritional information

683.7
Calories
308 g
Calories From Fat
34.2 g
Total Fat
17.7 g
Saturated Fat
149.3 mg
Cholesterol
605.5 mg
Sodium
90 g
Carbs
1 g
Dietary Fiber
68.3 g
Sugars
6.8 g
Protein
206 g
Serving Size

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Pumpkin Gooey Butter Cake Paula Deen

Features:
    Cuisine:

    use 2 log eggs in filling and 1/2 stick of butter I filling. Otherwise doesn't set up as well. Bake, cool then refrigerate until serving. Delicious. As good as a pumpkin cheesecake!

    • 100 min
    • Serves 10
    • Easy

    Ingredients

    Directions

    Share

    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!, use 2 log eggs in filling and 1/2 stick of butter I filling. Otherwise doesn’t set up as well. Bake, cool then refrigerate until serving. Delicious. As good as a pumpkin cheesecake!, Baked in a round springform pan and topped it pecans and caramel when serving.


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    Steps

    1
    Done

    Preheat Oven to 350.

    2
    Done

    to Make the Cake: Combine All of the Ingredients and Mix Well.

    3
    Done

    Pat Batter Into a Lightly Greased 13x9-Inch Baking Pan With Hands Into an Even Layer.

    4
    Done

    Prepare Filling.

    5
    Done

    to Make the Filling: in a Large Bowl, Beat the Cream Cheese and Pumpkin Until Smooth.

    6
    Done

    Add the Eggs, Vanilla, and Butter, and Beat Together.

    7
    Done

    Next, Add the Powdered Sugar, Cinnamon, Nutmeg, and Mix Well.

    8
    Done

    Spread Pumpkin Mixture Over Cake Batter and Bake For 40 to 50 Minutes.

    9
    Done

    Make Sure not to Over Bake as the Center Should Be a Little Gooey.

    10
    Done

    Serve With Fresh Whipped Cream or Cinnamon-Flavored Ice Cream.

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