Pumpkin Gooey Butter Cakes

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I have a gluten intolerance so I had to tweak this recipe just a bit. For the crust I used a Gluten Free cake mix and it still turned out AMAZING. Even my non Gluten Free family still loves this treat!

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Instead of pumpkin pie this thanks giving I made this recipe. I made cup cakes with the paper inserts. I gave one to my daughter hot and she spit it out and said it was nasty. later when they cooled she kept eating them. By the time dinner was served half were gone. Cup cakes are a great way to serve individuals and store in zip locks for freshness. This was the only thing at thanks giving that ROCKED!!!!. I'll never make pumpkin pie again, maybe this recipe in a pie tin.

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This was the best dessert I ever made, everyone loved it, I can mess up any recipte, but I didn't mess this one up, it was easy and I got rave reviews from my family. Thanks for a wonderful, easy dessert receipe. I will make it again and soon.

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Well, I tried this recipe for Thanksgiving this year....going with the peanut butter version, since my kids don't care for pumpkin. Well, I must say that it was horrible. I am a pretty good cook, and didn't mess up the recipe...followed it correctly. But after serving this cake, everyone at the table said, "I don't like it", and threw it away. I tried to give it away to my ex husband, who refused it, and he rarely refuses ANY food.lol

This is the second Paula Deen recipe I have tried, and both were flops. Starting to lose confidence in her recipes. So, if your wanting rave reviews on the peanut butter version of this recipe, give it up, because your not going to get it.

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Awesome! This is a great recipe and base for you to be super creative! I love that you can make a delicious crust with a cake mix! The first time I made this I kind of fudged the directions and added 3 eggs to the cake batter but it was really good! It was a messy version of this. I made it over for Thanksgiving and everyone loved it! Highly recommend this to anyone that loves pumpkin.

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Paula you did it again! Absolutely delicious...my family thought they did not like anything with pumpkin in it, but thankfully they took my advice and tried it..."OH MY GOODNESS GRACIOUS its SCRUMTIOUS", was all they could say in between mouthfuls!
I followed the recipe to the "T' and I would not change a thing. Then there was a mix up and it was mistaken for a sweet potato casserole and went back in the oven for a few minutes ... it still came out fabulous albeit a lil drier but still gooey... I might cook my next one a little longer because the cake part was just right!
I don't think my family will let me wait until next Thanksgiving before making it again... Thank you Paula.

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This was just so so for us. It didn't wow anyone that ate it. Also, it was too thick! I will stick with my pumpkin cheesecake I make.

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This dessert is an excellent way to end Thanksgiving dinner. Super easy AND a big hit with my family. I highly recommend.

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Fantastic twist on a classic. Easy to make and a hit with everyone. I made a few minor changes-- doubled the cinnamon, 1/8 teaspoon more nutmeg, 1/4 teaspoon ginger, 1/4 teaspoon clove, I used about 1/2 cup less powdered sugar --which would be a 1 and 1/2 cups--and used a gluten free cake mix. Next time I may try to add a bit more butter to the cake mix portion or another egg because the gluten free mix does need a little extra moisture since going straight by the recipe with the gluten free mix the "crust" was more cookie-like than anything. But it is an amazing recipe and easily modified for gluten free needs while still being delicious.

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Very yummy!!! A thanksgiving hit! Will be making it for many more years to come!!