Paula Deen's Famous Ooey Gooey "Pumpkin" Butter Cake

Pumpkin season’s rollin’ in, and I’ve got just the thing to kick it off right. Y’all know I’m a fool for Paula Deen’s Ooey Gooey Butter Cake — it’s been a hit around here for years — but this pumpkin twist? Lord have mercy, it’s even better. Think soft, creamy, buttery pumpkin bliss with that melt-in-your-mouth texture we all love. You’ll wanna make this one again before the leaves finish fallin’. 🎃

Ingredients

1 (18 1/4 oz) package yellow cake mix

1 egg

2 sticks melted and divided Butter

1 (15 oz) can pumpkin

1 (8 oz) package softened cream cheese

3 eggs

1 teaspoon vanilla

1 (16 oz) box powdered sugar

1 teaspoon cinnamon

1 teaspoon Nutmeg

Steps

Preheat oven to 350 °F.

To make the cake, combine cake mix, 1 stick melted butter and one egg and mix well. Pat the mixture into a lightly greased 13×9-inch baking pan.

Prepare filling:

In a large bowl, beat the cream cheese and pumpkin until smooth. Add the 3 eggs, vanilla, and 1 stick melted 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.

Fall Cake Carrier (Pumpkin/Orange)

What a show stopper when you arrive for Thanksgiving with your dessert in this adorable pumpkin carrier!

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🐶💕 Maggie says thanks for helping keep her treat jar full 💕🐶