Paula Deen's Ooey Pumpkin Butter Cake

• For The Crust:
  • Yellow Cake Mix
  • 2 Large Eggs
  • 3/4 Cup Butter, Melted
• For The Filling:
  • 8 oz Cream Cheese, Softened
  • 3 Large Eggs
  • 1 Can of Pumpkin Puree
  • 3 1/2 Cups Powdered Sugar
  • 1 Tsp Vanilla (I used my Homemade Vanilla Extract)
  • 1/4 Cup Butter, Melted and Cooled
  • 1 Tsp Cinnamon
  • 1 Tsp Nutmeg

The first step of making this ooey pumpkin butter cake is to make the crust. Just combine all the ingredients listed for the crust together with an electric mixer.

And then add the mixture to a greased 9×13 baking dish. It will be very thick so just do the best you can to place it in the baking dish.

After you have the crust made, now is the time to make the pumpkin filling! Just mix together all the ingredients for the filling using an electric mixer again.

Once everything is mixed throughly together, pour the mixture over the crust in the greased baking dish.

Then, smooth the top over with a spatula and place in the preheated oven!

After you’ve poured the pumpkin filling on top of the crust, you can now place it int the preheated oven and bake it. The original recipe calls to bake it for 40-45 minutes. But I actually baked it for a total of 50 minutes.

My husband isn’t really a fan of doughy things like I am, so I baked it an extra 5 minutes. He loved it, but honestly it was a little too done for me.

So just know your audience, who you’re baking for, and then go from there. I love it at just 40 minutes, but again, I love things that are doughy and gooey!

And keep in mind, this cake is very decadent so a little goes a long way! And it is perfect to serve with a dollop of whipped cream too!

Let me know if you make this cake too and how it turned out for you as well. I hope you love it just as much as I do!

Also, be sure to follow me on Pinterest and save this idea pin on how to make the cake for future reference too: