Pumpkin Gooey Butter Cakes

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This is a great cake! It has taken over the role of Pumpkin Pie at Thanksgiving. Be careful not to overbake.

Also made the Peanut Butter and Chocolate one, it was gone before I knew it! Awesome recipe.

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I made the Pineapple variation, using an Orange Supreme cake mix....AWESOME!!!!!

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This is a great holiday dessert. Very simple to make and is a great hit. Several people, including my father, who don't like pumpkin enjoy this recipe. A tip is that after baking the 40-50 it will still wiggle and jiggle quite a bit. This is ok because when it cools it will settle and sink in causing it to become more solid. I have tried her pineapple version of the Gooey Butter Cakes and that is excellent as well.

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I made half of the recipe and baked in an ungreased 12 cupcake tin for 25 minutes@ 325. Came out gooey and pretty. I will use even less sugar the next time. Replaced 99% of butter in pumpkin mixture by using the whole can of pumpkin. Look forward to topping it with whipped cream!

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It was AWESOME AWESOME this is my favorite holidaya dessert.makes you hungry thinking about it .

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We buy a pumpkin pie every year for Thanksgiving, and usually only one slice is eaten. Everyone says "We're just not into dessert" or "we're too full".

This year I made this cake, and not only did it disappear, everyone wanted the recipe and they demanded I make another for Christmas. Wonderful with or without whipped cream.

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I made this for Thanksgiving, and will from now on. Everyone decided this is better than Pumpkin Pie. I did cut back on the powdered sugar, as previous posters stated...maybe 2/3 a box...I didn't measure, but it came out wonderful! Thanks Paula and Butter!

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OMG!!!!! The pumpkin gooey butter cake is sooooo Deeelish!!!!! I make it every year for Thanksgiving and Christmas, and everyone loves it and wants the recipe!! Paula Deen is awesome and every recipe of hers that I have tried is incredible! She is my HERO!!!!

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Every Holiday these are made with an ingredient fitting that day. Thank you Jesus for Paula Deen...and butter.

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Yum! This recipe was simple and delicious! I made it as my pumpkin dessert for Thanksgiving and have been eating the leftovers a small piece at a time for breakfast...dessert for breakfast is my favorite : The recipe says 6 to 8 servings, but we found it rich enough that we cut smaller pieces and probably got more like 12-15 servings. I will decrease the powdered sugar next time to maybe 12 or 14 ounces instead of the whole 16. I really enjoyed the crust! I look forward to making more gooey butter cakes be they pumpkin or other flavors!