Pumpkin Gooey Butter Cakes

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I normally steer away from pumpkin except once a year as a slice of pie. I like these very simple bars. Not only are they easy to make, but they are also easy to transport for work/ family functions. I added an additional tsp of cinnamon and additional tsp of vanilla extract to help cut the very pumpkiny taste. I also used a 14x10 pan and baked for 45 mins at 350....a yummy hint of pumpkin, but cinamonny type buttery very moist cake... would be delicious served with whipped cream, a scoop of vanilla bean ice cream, or some apple cider!

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This cake is delicious! I make it every holiday season. The only thing i change is the sugar content. Using the entire box of powdered sugar is WAAAAAYYYYYY to much. I just use half and it's perfect. I can eat half of it in one sitting...SAD i know, just can't help it.

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OMG!! Made this yesterday afternoon. It's a great substitute for the traditional pumpkin pie/ something different! I never dreamed it would be so great! I baked it for the 50 min. that it recommended, but, I put a loaf pan of water in the oven underneath it so it wouldn't dry out during baking. BEST pumpkin dessert ever! And serves more people than a regular pie. Warning, it's definitely not a dieter's dessert, but SO special. If you want something different, you have to make this! Your family and friends will be impressed!

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This is a dessert that is good warm, with whipped cream. Hubby and I enjoyed it immensely! I cut the butter down --Paula always uses too much! --to 6 T. in both the crust and filling. It was perfect. Also used Pillsbury Butter Recipe Golden cake mix.

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So what are you all doing to this recipe now that you can't find 18oz cake mixes anymore? I've made it once but made my own 18oz yellow cake mix from a recipe I found on the 'net. Does the recipe still work with the 13.whatever oz mixes that are in the stores nowadays?

By the way it was totally delicious with my homemade mix. Wish I could give it 6 stars.

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I took this to work for a department covered dish lunch. Everyone loved it. Many requests for recipe. One co worker said she made for Thanksgiving and will make every year in place of of pumpkin pie.

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This is the best pumpkin recipe out there!! I would rather have this than pie any day of the week!! I had to keep giving big hunks of it away to keep myself from eating it all. Everyone I gave it to wanted the recipe & can't wait to make it for Thanksgiving. I would say this is a keeper for any occasion & not just the holidays!! You must try this recipe!!!!!!!!

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I love this but I have been making a variation of this cake for over 15yrs & I like that version better. 1st, this cake is very good. I used 1 1/2 c of sugar & it was plenty sweet. I will use 1 c next time. 2nd, my version doesn't use cream cheese which I really like about this 1. So, for my version: beat 1 egg, large can pumpkin pie mix & small can evap milk(I use a little less than the whole can w/extra cinnamon & vanilla. Pour in 13x9 pan. Sprinkle yellow cake mix all over top, 1/2 c chopped walnuts(add a sprinkle of salt, salty/sweet is my favorite& 1 1/2 melted sticks of butter(but margarine is fine.Make sure to get into the edges & corners 'cause ppl will fight for them. Bake at 350 til brown & bubbly.It's better cold & it tastes like pudding or mousse. Yummy! I get requests for it instead of pumpkin pie by my family at Thanksgiving. A co-worker gave me this recipe on a piece of paper that I lost yrs ago & it's so easy, I still remembered.

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I won our office Pumpkin Bake Off Contest with this recipe!! I used Butter Pecan Cake mix as well. So good and there wasn't a bite left over from the batch! LOVE IT!

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This recipe has become a family staple! There are three people in my family (one being my husband that request this as their birthday desert. I have also made a gluten free and low fat version that are equally as special. It also freezes beautifully, you can eat it just a few mins out of the freezer (it has a sort of ice cream consistence. Two thumbs up!!!!!