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This time of year, is just my favorite time
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of the year and I just love the pumpkins and the flowers
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and there's just the smell of autumn in the air
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and looking at these flowers and these pumpkins,
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reminds me of something, at the end of the show today,
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I'm gonna show you a quick little tip with the flowers
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Come on Goddy, let's go.
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Well, we've gotten our turkeys taken care of,
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they're all settled and waiting to be cooked,
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but before we get started with those, I'm gonna go ahead
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and start on our dessert, which is called gooey butter cake
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and you're gonna love this recipe, it's so easy
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and simple to make and once you taste it,
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you'll never, ever want pumpkin pie, again,
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we're gonna simply start with a yellow cake mix
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and you can just use the brand of your choice.
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Along with one stick of melted butter.
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And to that, we're gonna add one egg.
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Now, it can hardly get much simpler than that
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and this is gonna be our crust.
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We gonna just beat this, until all the cake,
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All right, we're ready now, so we're gonna just ease that up
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and kinda spin that off of our beaters.
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As you can see, our crust to our gooey butter cake,
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is very, very thick, that's why I normally,
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just stick it in a mixer and get done with it.
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Now, all we're gonna do at this point, is take our crust
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and lay it into our greased prepared pan
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and to make the spreading of my base a little easier,
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I'm just gonna rub my hands in the pot,
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that I had the butter in and I'm just gonna grease them up
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a little bit, when I started making these wonderful
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little gooeys, I just used a very basic recipe
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of cake mix and eggs and cream cheese, but after a while,
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I got bored making them that way, so I got into the kitchen
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and I just played around and tested and I bet you,
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we probably make 50 different gooey butter cakes.
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Now, we're gonna move to our cream cheese filling
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and I'm not even gonna bother washing this mixer.
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We can use it just like it is.
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You can make your gooeys, the morning of, or the day before,
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I really prefer a fresh gooey,
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that was just out of the oven, the day of Thanksgiving
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and you don't even have to refrigerate these,
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We're gonna start with our cream cheese
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and our powdered sugar and we're just gonna beat these
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two things together, until they're fluffy.
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Really, it's so simple.
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And then we're gon slowly add another stick of butter.
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And remember, this is called, gooey butter cake,
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so we're gonna add three eggs, to the center.
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We're gonna add about a teaspoon of vanilla flavoring.
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We are getting there.
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At this point now, we are at our original,
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gooey butter cake recipe.
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Now, is when we're gonna make our changes, today,
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because it's Thanksgiving, we're gonna make pumpkin
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and I'm using just a regular canned pumpkin
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and we're gonna just fold this into our cream cheese.
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(cooking stick clunking)
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And because this doesn't have any of your flavorings,
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I'm gonna add a little ground cinnamon and a little nutmeg.
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Now, I go lighter on the nutmeg, then I do the cinnamon,
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because it's really a potent seasoning and so at this point,
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this is when you change your flavorings,
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if you wanted to do blueberry
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or if you wanted to do peanut butter,
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if you wanted to do cherry, peaches,
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whatever you wanna do, but as I told you,
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this pumpkin, is just perfect for Thanksgiving
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and look how wonderful, see you getting your pumpkiny color
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now, so all we do now at this point is pour it
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we're gonna have the most wonderful pumpkin dessert,
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you've ever put in your mouth
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and we're ready to go into the oven.
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(bright guitar music)
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Our cooking time is up now and our gooey butter cake
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and they should be ready and they are,
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they look just perfect.
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Now, normally I would let these cool,
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for about 20 or 30 minutes, but I can't stand it,
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I'm gonna go ahead and cut them now,
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cause I want y'all to see em.
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I'm gonna just slice this and I love to eat
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and I can't eat a real big piece,
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so cut them to suit your preference
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and these down here a little bit bigger,
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so we'll give this end to the men and I tell y'all,
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before I put them on the platter,
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I don't think anybody will know,
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if I just sneak one real quick, like,
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so I've just got to taste it,
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because it's been a while since I've had the pumpkin,
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but look, look, look at that beautiful, beautiful,
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warm gooey pumpkin and I always tack mine,
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with a little fresh sweetened whipped cream
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and if you like, when you go to serve it,
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you can also just sprinkle it with a little cinnamon,
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just dust your plate, I don't think anybody will notice
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if one little tiny piece is missing.
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It really is Thanksgiving.
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Hey, y'all, it's Paula Deen.
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Now, if you enjoyed this video, be sure to like it
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and click the subscribe button as well as the notification
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and bell to be alerted when I post a video.
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Love and Best Dishes Y'all.
