PUMPKIN GOOEY BUTTER CAKE
This rich, delicious and gooey pumpkin cake is the perfect end to any fall meal. You'll need yellow cake mix, butter, pumpkin puree, cream cheese, vanilla, cinnamon and nutmeg. Guests will beg for more!
Provided by Paula Deen
Time 15m
Yield 15
Number Of Ingredients 10
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.
PUMPKIN BARS
These yummy bars are a lightly spiced pumpkin dessert with cream cheese icing that's perfect for fall and Thanksgiving. This recipe calls for pureed pumpkin, flour, sugar, vanilla and cream cheese. You'll get requests for these bars all fall long.
Provided by Paula Deen
Time 10m
Yield 10
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 °F.
- Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy.
- Stir together the flour, baking powder, cinnamon, salt and baking soda.
- Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth.
- Spread the batter into a greased 9×13 inch baking pan. Bake for 30 minutes.
- Let cool completely before frosting.
- Cut into bars.
- To make the icing:
- Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth. Add the confectioner's sugar and mix at low speed until combined. Stir in the vanilla and mix again.
- Spread on cooled pumpkin bars.
PUMPKIN BARS (PAULA DEEN)
Make and share this Pumpkin Bars (Paula Deen) recipe from Food.com.
Provided by SharleneW
Categories Bar Cookie
Time 40m
Yield 48 small bars or 24 large bars
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- In a mixing bowl, beat eggs, sugar, oil, and pumpkin at medium speed with an electric mixer until light and fluffy.
- In a separate bowl, combine flour, baking powder, cinnamon, salt, and baking soda. Add to pumpkin mixture and beat at low speed with an electric mixer until thoroughly combined and batter is smooth.
- Spread batter in an ungreased nonstick 13-x 10-inch baking pan. Bake for 30 minutes. Cool completely before frosting.
- For frosting: In a mixing bowl, beat cream cheese and butter at medium speed with an electric mixer until smooth. Add confectioners' sugar and beat at low speed until combined. Add vanilla and beat until desired consistency is reached.
- If desired, garnish with ground cinnamon.
PAULA DEEN'S PUMPKIN BARS
Paula Deen's Pumpkin Bars are the best ever! Moist and lightly spiced, this recipe is a must for your fall baking list! Top these easy pumpkin bars with a delicious cream cheese icing and enjoy with a tall glass of milk or cup of tea!
Provided by Sandra Flegg
Categories Dessert
Time 40m
Yield 30
Number Of Ingredients 13
Steps:
- Preheat oven to 350°F.
- Grease a 9x13-inch baking dish and set aside.
- In bowl of stand mixer, or using electric mixer with mixing bowl, beat eggs, sugar, oil and pumpkin until smooth and creamy.
- In a separate large mixing bowl, combine all-purpose flour, baking powder, baking soda, salt and cinnamon.
- Add the dry ingredients to the pumpkin mixture. Mix at low speed until combined.
- Spread batter into prepared baking dish.
- Bake in 350°F oven for 30 minutes. Test the centre using a toothpick to ensure the bars are completely cooked in the middle. They might need an extra 5 minutes of baking.
- Cool bars completely before frosting.
- To make the cream cheese icing: beat butter and cream cheese together until smooth.
- Gradually add in the powdered sugar and beat over medium speed until combined.
- Add in the vanilla and mix on high for a minute until it's nice and creamy and spreadable.
- Spread on pumpkin bars, then cut into bars.
- Alternatively you can pipe rosettes as shown in the feature image using a 1M Wilton piping tip and decorating bag for icing.
- Makes 20 small or 10 large bars.
Nutrition Facts : ServingSize one bar, Calories 327 calories, Sugar 29 g, Sodium 209.6 mg, Fat 18.1 g, SaturatedFat 13 g, TransFat 0 g, Carbohydrate 40.2 g, Fiber 0.9 g, Protein 3 g, Cholesterol 53.7 mg
PUMPKIN GOOEY BUTTER CAKE
Pumpkin pie lovers will adore this easy cake -- the pumpkin pie filling is baked into a spice cake crust, so you don't have to worry about pie dough, and you can get straight to the best part -- the rich pumpkin filling topped with whipped cream!
Provided by Food Network Kitchen
Categories dessert
Time 1h55m
Yield 10 to 12 servings
Number Of Ingredients 13
Steps:
- For the crust: Preheat the oven to 350 degrees F. Spray a 13-by-9-inch glass baking dish with cooking spray. Combine the cake mix, eggs and vanilla in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until smooth, about 1 minute. Add the butter and mix just until combined. Spread the mixture evenly in the prepared baking dish.
- For the filling: Beat the cream cheese in a clean mixer bowl with the paddle until light and smooth, scraping the sides occasionally, 1 to 2 minutes. Add the eggs, pumpkin pie spice and vanilla and beat until smooth. Add the pumpkin and butter and beat until smooth. Add the confectioners' sugar and beat on low speed to incorporate, and then beat on medium until light and smooth, about 1 minute. Pour over the cake layer and smooth the top with a spatula.
- Bake until the edges are puffed and golden brown and the center is just set, about 40 minutes. Let cool. Cut into squares and serve topped with whipped cream.
PUMPKIN GOOEY BUTTER CAKE (PAULA DEEN)
I originally submitted this without trying it, as it was in response to a request. I finally got around to trying it last week, and realized there was a mistake, as the ingredients in the cake part should have read: 8 tablespoons butter, melted. Also, you can't "pour" the cake into the pan it has to be patted into the pan like a pie crust. Anyway, here is the revised version. I also cut down on the sugar, using about 12 ounces or 3/4 of the box. This is awesome-a Paula Deen classic!
Provided by yooper
Categories Dessert
Time 1h20m
Yield 10 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 350.
- To make the cake: Combine all of the ingredients and mix well.
- Pat batter into a lightly greased 13x9-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.
PUMPKIN GOOEY BARS
This is a nice alternative to pumpkin pie. It has a great flavor and is soft in the middle. Make sure not to overbake as the center should be a little gooey.
Provided by SpeechTeachMe
Categories Dessert
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Combine all the ingredients of the cake as directed by the ingredient list (not the cake box).
- Mix well with an electric mixer.
- Pat the mixture into the bottom of a lightly greased 13 x 9 inch baking pan.
- In a large bowl, beat the cream cheese and pumpkin until smooth.
- Add the eggs, vanilla, and butter and beat together.
- Stir in the powdered sugar, cinnamon, nutmeg, and mix well.
- Spread the pumpkin mixture over the cake batter and bake at 350 for about 50-60 minutes or until baked. **Inside should be gooey, but not runny**.
- Let cool on wire rack and cut into squares.
- Refridgerate left overs.
Nutrition Facts : Calories 1139.5, Fat 57.1, SaturatedFat 29.4, Cholesterol 248.8, Sodium 1009.2, Carbohydrate 149.9, Fiber 1.6, Sugar 113.9, Protein 11.3
PUMPKIN BARS(PAULA DEEN)
Another recipe that I just have to try but need to post to save. This looks and sounds like a great alternative to traditional pumpkin pie.
Provided by Recipe Baroness
Categories Dessert
Time 45m
Yield 24-48 Bars
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F.
- Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy.
- Stir together the flour, baking powder, cinnamon, salt and baking soda.
- Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth.
- Spread the batter into a greased 13 by 10-inch baking pan.
- Bake for 30 minutes.
- Let cool completely before frosting.
- Cut into bars.
- To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth.
- Add the sugar and mix at low speed until combined.
- Stir in the vanilla and mix again.
- Spread on cooled pumpkin bars.
Nutrition Facts : Calories 295, Fat 17.1, SaturatedFat 5.7, Cholesterol 51.6, Sodium 256.3, Carbohydrate 33.7, Fiber 0.5, Sugar 24.3, Protein 2.9
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