Pumpkin Gooey Butter Cake {My all time favorite pumpkin dessert}

Pumpkin Gooey Butter Cake, pie, and cheesecake come together to make the ultimate fall dessert, decadent in all its glory!

Thanksgiving is approaching soon.  It is less than a month away, can you believe it?  The turkeys are starting to fill up in the freezer sections in our grocery stores here in East Texas, not to mention the holiday baking items displayed in the center isles.

In the coming weeks, I plan to focus my blog post on our traditional Thanksgiving menu that we have each year.  My Grandchildren, especially Gabriel, are already getting in the mood for all our favorites we make every year.   He said he was ready for some Turkey and Dressing, Sweet Potatoes with Marshmallows, and a Relish Tray with Ham Rolls, and don't forget the German Chocolate Cake and Chocolate Cream Pie that was set on our dessert table.  He is such a sweetie...love him!

Talking about favorites, this Pumpkin Gooey Butter Cake is my all time favorite pumpkin dessert. I have made pumpkin desserts throughout all the years I have been baking, but this one is tops. The bottom is a cookie texture and the filling is poured on top and baked, giving it the richness of a cheesecake texture.   Oh, so good!

The gooey butter cakes have been around for years, with the most popular one when I was growing up, the Neiman Marcus Cake, which has been varied over the years into some scrumptious desserts.

This particular gooey butter cake recipe is from Paula Deen, the queen of Gooey Butter Cakes.  She brought them to a new level by using every flavor imaginable to make them into delectable desserts!

Pumpkin Gooey Butter Cake

Recipe Source:  Paula Deen

• Ingredients: Cake
• 1 (18 1/4 oz.) yellow cake mix (I used a Pillsbury Golden Butter Cake Mix)
• 1/2 cup butter, melted and cooled
• 1 egg
• 
  
• Ingredients: Filling
• 1 (15 oz.) canned pumpkin puree (or homemade)
• 1 (8 oz.) pkg. cream cheese softened
• 3 eggs
• 1 teaspoon vanilla
• 1/2 cup butter, melted and cooled
• 4 cups powdered sugar, sifted
• 1 teaspoon pumpkin spice

Directions: Cake
Preheat oven to 350 degrees.

To make the cake, combine all of the ingredients and mix well.  Pat the mixture into a lightly greased 13x9-inch baking pan; set aside.

Directions: Filling
In a bowl with an electric stand mixer, beat the cream cheese and pumpkin until smooth using the paddle attachment.  Add the eggs, vanilla, and butter and beat them together.

Next, add the powdered sugar and pumpkin spice, and mix well.

Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes.  Make sure not to overbake, as the center should be a little gooey.

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