Pumpkin Gooey Butter Cake

Why I Chose This Recipe:

There are two things everyone should know about Saint Louis, MO:

1) The weather is unpredictable

2) Gooey butter cake is a prized dessert, here in this town.

So on an October afternoon when the weather made a turn of the worse, I embraced these two points and created a Fall version of the Saint Louis classic: pumpkin gooey butter cake. The recipe is courtesy of the Southern cooking queen, the one and only Paula Deen. As I pre-heated my oven, I channeled my inner southern-bell and put my faith in Mama Deen’s creations, hoping she wouldn’t steer me wrong.

 

What You’ll Need:

Cake:

  • 1 (18 1/4-ounce) package yellow cake mix
  • 1 egg
  • 8 tablespoons butter, melted

Filling: 

  • 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 the oven to 350 degrees, and combine cake mix, egg, and butter to create a cake base. Pat into a greased baking pan.

Preheat the oven to 350 degrees, and combine cake mix, egg, and butter to create a cake base. Pat into a greased baking pan.

 

to make the filling, beat cream cheese and pumpkin until the mixture is smooth and creamy. Then, beat eggs, vanilla, and butter into the mixture. After, add powdered sugar, cinnamon, and nutmeg. Finally, spread the mixture over the cake base, and bake for 40-50 minutes.

to make the filling, beat cream cheese and pumpkin until the mixture is smooth and creamy. Then, beat eggs, vanilla, and butter into the mixture. After, add powdered sugar, cinnamon, and nutmeg. Finally, spread the mixture over the cake base, and bake for 40-50 minutes.

The final product! I added a dollap of cool whip, for a texture contrast.

The final product! I added a dollap of cool whip, for a texture contrast.

How it tasted:

Alright, it’s honesty time:

This recipe was horrible. Paula Deen, you let me down. Hard core.

The pumpkin gooey butter cake bars were good for about ten minutes, right out of the oven. But once cooled, they were sticky and rubbery. The texture was far from that of the gooey butter cake I know and love, and I was significantly disappointed in the outcome.

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