Pumpkin Gooey Butter Cakes

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This cake is excellent, easy to make and my husband who usually does not care for pumpkin says it's the best pumpkin dessert he has ever had. As others mentioned in their reviews, I substituted pumkpin pie spice for the cinnamon and most of the nutmeg. My oven usually bakes things on average at 90% of the time indicated and in this case the cake was done perfectly at 48 minutes with a few very minor cracks near the center of the cake and the toothpick still wet when put in the very center. I used a glass baking dish.

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Delicious, delicious, delicious! I made it with 2-1/2 c. powdered sugar. My research showed me that 1 lb. is 3-1/2 c. but many reviews said that was too sweet. 2-1/2 c. was still plenty sweet enough, and I used the Neufchatel, 1/3 less fat, cheese. I'll be making it for Thanksgiving and Christmas! Thanks Paula!

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Pumpkin Gooey Butter Cakes are a crowd pleaser! My children have been begging for these delicious butter cakes every Holiday Season since I came across this recipe Thanksgiving 2007! I will begin my baking this week as we are having an early Thanksgiving and when asked, my children (7 & 4 screamed with excitement "We want Pumpkin Gooey Butter Cakes MOM!!!!". Can't wait to share this heavenly treat once again this Thanksgiving. Happy baking everyone!

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Delicious!!! But I say that while imagining what it would taste Luke with less sugar. After reading some other reviews, about how they used less sugar than what was called for, I think I wasn't thinking clearly and I did quite the opposite by mixing in 32 oz of sugar by accident!!! Oh, well. I will try it again sometime, correctly, hopefully.

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I have made this recipe every year for the last 5 years and my family starts asking for it at least a month early... I will be making this again this Thanksgiving and I have no doubt this will be continue to be one of our family traditions...

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Love this Gooey Butter cake, especially DH!

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Awesome! Certainly a crowd favorite!

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This is sooooooo good, and I've tried the other flavors she has in her cookbook, and you can't go wrong with any of them. There's a flavor for any setting you need. Great job!!!

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Delicious pumpkin dessert! I knew from just looking at the recipe that 1 lb of powdered sugar would be way too much, I cut it in half. I also used the lesser fat, Neufchâtel, cream cheese. I baked mine for 50 minutes and it turned out perfect.

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I loved how it smelled when I was baking it but to be fair... it was really way too sweet. I cooked it for about 50 minutes and it was still gooey... consistency was good, pumpkin is great, next time I'd just use a lot less sugar in the filling.