Pumpkin Gooey Butter Cakes – Family Cookbook Scrapbook – vol 3

Here is a delicious dessert recipe for Pumpkin Gooey Butter Cakes.  It is one of my sister’s go-to dessert recipes.  The recipe is originally from Paula Deen (not one of my favorite people, but you must give credit where credit is due.)

Pumpkin Gooey Butter Cake photo from food.comPhoto originally from food.com

Pumpkin Gooey Butter Cakes

Servings: 10


  • 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
  • 1 (16 ounce) box powdered sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg

Preheat oven to 350. To make the cake: Combine all of the ingredients and mix well. Pat batter into a lightly greased 13×9-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.

photoPumpkin Gooey Butter Cakes Scrapbook page

Here is the scrapbook page I designed for this recipe. Read here to learn about our Family Cookbook ScrapbookHope you enjoy this recipe.  Thanks for reading.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s