Pumpkin Gooey Butter Cake from Scratch

Paula Deen Pumpkin Gooey Butter Cake
Photo: Tina Vega/Flickr

Gooey butter cake is exactly what it sounds like: sticky, chewy, creamy—and a heart attack on a plate. But once you try it, you’ll ignore your judgment and want to eat it all. According to legend, the cake originated around the 1930s, when a baker in St. Louis added the wrong proportions of ingredients to a coffee cake (although there are differing stories). The result was a toffee-esque goo that was held by a dense, cakey crust.

My favorite version’s from Paula Deen—she of Krispy Kreme bread pudding fame. Her pumpkin gooey butter cake’s a combination of pumpkin pie and cheesecake, with no fussy crust to roll out. The problem with most butter cake recipes though, is they call for boxed cake mix. Or if they’re from scratch, you have to wait for a yeast dough to rise.

I adapted a from-scratch cake recipe for the crust and slightly reduced the sugar and fat (it’s still a gut bomb, but I did what I could).

St. Louis Pumpkin Gooey Butter Cake (from scratch)
Crust inspired by Food & Wine; filling inspired by Paula Deen

Crust:
2 cups all-purpose flour
3/4 cup sugar
2 teaspoons baking powder
2/3 teaspoon salt
1/2 cup dry milk powder (optional)
1 teaspoon vanilla extract
1 egg
1 stick butter, melted

Filling:
1 (8-ounce) package Neufchâtel cheese (reduced-fat cream cheese), softened
1 (15-ounce) can pumpkin purée
3 eggs
1 teaspoon vanilla extract
1 stick butter, melted
1 3/4 cup sugar
1 teaspoon cinnamon
1 teaspoon nutmeg

  • Preheat oven to 350° F and lightly grease a 13″x9″ glass baking pan.
  • To make the crust: Combine the flour, sugar, baking powder, salt, and dry milk (if using) in a bowl. Add the egg and butter and mix until just combined with an electric mixer. Pat the mixture into the bottom and one inch up the sides of the pan.
  • 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 sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over the crust and bake 1 hour. Don’t overbake, as the center should be a little gooey.

View more Thanksgiving and fall dessert ideas.

*Note: the picture above is of Paula Deen’s original recipe. I lost my pic of the cake, but it looks similar.

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3 Comments »

  1. Eliana said,

    This looks like it would make for the perfect end to any Thanksgiving meal.

    November 21, 2010 at 6:29 pm

  2. Erin said,

    I made this last night for Thanksgiving and it is already half gone. I think I need to make another, this is pure heaven.

    November 25, 2010 at 11:48 am

  3. retro sweets said,

    The emphasis of gooey did it. I am now officially craving for this baby. It will haunt me in my sleep. But hopefully I can eat it there.

    December 6, 2010 at 1:34 pm

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