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Pumpkin Gooey Butter Cake Recipe - This is the perfect fall dessert recipe. This fall cake recipe is perfect for Thanksgiving, Halloween, or any old time!
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Pumpkin Gooey Butter Cake Recipe: https://www.pauladeen.com/recipe/pumpkin-gooey-butter-cake-2/
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0:00
- Hey y'all, come on in the kitchen.
0:03
We gonna start talkin' about some fall things
0:06
and this is a request that I've had just recently
0:10
and it is the recipe for pumpkin gooey butter cakes.
0:15
When I started The Bag Lady back in 1989,
0:19
I started June the 19th,
0:22
and by the time September and October rolled around,
0:26
I was making the same old vanilla gooey butter cakes
0:29
every day and I have to say that one might be my favorite
0:33
gooey but I was tired of cookin' the same thing every day.
0:37
So, I said I'm gonna see if I can make some gooey butter
0:44
cakes using pumpkin, I just, I think it would work!
0:51
So, I did, and people loved 'em.
0:55
And it's been a staple at The Lady and Son's Restaurant
0:59
since the beginning of time.
1:03
And it's so easy, I'm gonna take a yellow cake mix,
1:11
dump it in here, this is one of
1:12
the most delectable desserts y'all.
1:15
The gooey butter cake, you can't beat it.
1:19
And I'm gonna put in one egg
1:24
and one stick of melted butter.
1:29
I stood up here so long, it's about not melted any more.
1:36
But it's melted enough.
1:39
Okay, so we're gonna beat this and it's gonna be real thick.
1:47
Uh-oh. - That's as far.
1:49
- Will it reach? - That's as far as it's going.
1:50
- [Paula] Okay, here we go.
1:54
Let me put on my glasses so I can see what I'm doin'.
1:59
(blender mixing)
2:03
This is the fastest hand mixer I have ever seen.
2:05
- [Eddie] It is, it's got a great jump start.
2:08
- I'm tellin' ya.
2:10
Okay, you could do this by hand
2:14
but why when I can get that to do the work for me?
2:19
All right, now I'm gonna spray a 13 by nine by two.
2:24
And you know, you can make these any thickness
2:30
that you want you can use a nine by nine or you know,
2:34
a small one if you want 'em thicker.
2:38
All right, so we're just gonna press this
2:45
into the bottom and kind of around the sides
2:50
and see how easy that comes together!
2:55
With just one egg and a stick of melted butter.
2:58
And that makes the best crust, y'all.
3:05
Like I said, I let it come up the sides just a little bit.
3:16
And you just wanna make sure that you get your dough
3:19
as even in the pan as you can.
3:25
So you won't have a real thick part somewhere
3:28
and a thin part in another place.
3:43
Okay, that looks pretty good y'all.
3:47
So, I've got an eight ounce package of softened cream cheese
3:54
- [Theresa] Oh no, did you already?
3:56
- I've already melted it. - Good for you!
3:57
- Thank you, I'm just doin' over here, Theresa.
4:00
- [Theresa] I know!
4:03
- Get every bit of that.
4:09
I love cream cheese!
4:14
All right, so I'm gonna whip this
4:18
and just get it kind of creamy (laughs).
4:26
That makes me laugh.
4:32
All right.
4:35
Now, I'm gonna add one can of pumpkin.
4:49
They didn't do us right on the plug ins here,
4:51
did they Eddie?
4:52
- [Eddie] No, gotta figure that out again.
4:56
- All right, and I'm using just pure pumpkin,
5:00
I'm not using a pumpkin pie filling
5:04
because that would have all kinds of seasonings
5:07
in it and a sweetener.
5:14
I'm gonna put this in.
5:16
- [Eddie] That's pumpkin puree.
5:19
- [Paula] A pumpkin puree, just straight pumpkin
5:23
and I'm sure the shelves are already loaded with pumpkin.
5:27
You know, usually in September they start loading up
5:29
the shelves with fall things.
5:36
And we think of pumpkins when fall rolls around.
5:40
Okay, so I've got that and to that I'm gonna add
5:48
the recipe calls for two eggs,
5:51
but actually when I'm making the pumpkin,
5:55
because of all the soft pumpkin,
5:58
I put three eggs in the center.
6:01
It will work with two but I just,
6:05
it's one of those things I just use three.
6:08
It helps set it up just a little bit better.
6:18
Okay so I got my three eggs.
6:24
We're gonna blend this together
6:35
(blender mixing)
6:38
until it's nice and creamy
6:49
and it's on its way so because we're using a plain pumpkin,
6:54
there's no spices in it at all
6:57
so I'm gonna add some cinnamon.
7:01
Let's see, I think I'm gonna add maybe a teaspoon,
7:08
maybe a teaspoon of cinnamon and if you like,
7:13
you can add nutmeg or cloves
7:19
or any of those fall spices.
7:26
(mixer blending)
7:47
Looking good, y'all!
7:53
All right, you know what?
7:57
Because this machine is so serious,
7:59
I think I'm just gonna stir in my butter.
8:03
'Cause I'm afraid the butter will be everywhere if I don't.
8:12
All right so the entire recipe
8:16
you're gonna need two sticks of butter,
8:18
one for the crust and one for the filling.
8:28
I'm gonna stir that in and then we've got to make it sweet!
8:35
We're gonna do that with a one pound
8:37
bag of confectioner sugar.
8:44
Once that butter is safely mixed up in there.
8:59
Here they are.
9:05
I don't like to taste raw eggs but
9:15
more cinnamon and I might, turn around here
9:21
and see what I got in the way of some other spices.
9:31
Let's see.
9:34
I've got ground all spice,
9:38
ground nutmeg, ground mace,
9:43
I think I'm gonna add just a wee little bit of nutmeg.
9:48
Now nutmeg is a much stronger spice to me than cinnamon.
9:58
And I don't think I have any ground
10:01
cloves so that's all right.
10:07
So I'm gonna just add our sugar, in just about two batches.
10:15
(mixer blending)
10:24
If you have never made the pumpkin gooey butter cakes,
10:29
please do yourself a favor and try.
10:33
Especially if you're having people
10:34
over by Halloween celebration,
10:39
people will thank you, they will thank you.
10:44
All right, so the last part
10:48
and I like buying one pound bags of confectioner's sugar
10:54
because most of your recipe calls for a 16 ounce bag.
10:59
And they come in two pound bags but then you have
11:04
to figure out how to separate it just as evenly as you can
11:10
and I just like the hassle of,
11:14
for this to be as hassle free,
11:16
so I buy the one pound bags.
11:22
Like I said, I don't like the idea of tasting raw eggs,
11:25
but when I'm baking a cake, I baked a chocolate pound cake
11:30
yesterday and don't think I didn't lick that ladle.
11:37
Never thought about those raw eggs
11:39
but I'm gonna check it for, ooey that's good!
11:49
Eddie, stick your finger in that
11:53
and tell me if you think it's got enough cinnamon, please.
11:59
Is that enough for you to taste?
12:02
- [Eddie] Oh yeah.
12:03
- Theresa?
12:06
'Cause to me it could have a little bit more cinnamon.
12:12
That's what I get for not measuring.
12:15
- [Theresa] You could get away with some more.
12:16
I think it's good! - I can taste the nutmeg in it
12:18
- Oh you could, good. - Yeah.
12:21
- I wouldn't put a whole lot in.
12:22
- Just a little bit more, I should've measured.
12:26
- [Theresa] You know which one of the gooey butter cakes
12:28
is my favorite? - Which one?
12:30
- [Theresa] It's a fall one too, the sweet potato.
12:31
- [Paula] Oh listen, the sweet potato, oops!
12:34
- [Theresa] That's the one you would never
12:36
even think about making. - I know it
12:38
but we at The Lady and Sons,
12:42
we made the best sweet potato yams
12:46
that you have ever put in your mouth.
12:49
And a lot of folks would go back and get sweet potatoes
12:53
for their dessert, I mean they were just that good.
12:56
So at the end of the day, there'd be little broken
12:59
pieces of sweet potato and we would take that
13:03
and strain it and make a gooey butter cake with it.
13:08
Knock your socks off until next week y'all.
13:11
- Yeah! - So if you have any
13:12
leftover sweet potato yams, don't throw 'em out honey,
13:17
make ya a gooey butter cake.
13:20
All right, so you can see why I added an extra egg I think.
13:26
I think you'll be able to see
13:28
because this is pretty moist liquid-y.
13:36
Okay, we're just gonna spread that out evenly.
13:43
And we're gonna put this in the oven.
13:46
Now, y'all since we moved back in the house,
13:49
now you know I hadn't cooked on this stove
13:51
in a very very long time and Eddie and I cooked a turkey
13:59
the other day and we said darn it got ready in such a hurry!
14:05
(laughs) And I made some blueberry muffins
14:09
and I said damn, they got ready quick too!
14:13
What else did I cook in there?
14:15
But anyway, I said well I'm gonna take my thermometer
14:20
and put this, turn my oven on 350 degrees
14:26
and see if it's calibrated correctly.
14:30
Well, set the oven on 350 y'all,
14:36
gave it a few minutes to heat up,
14:37
came back and checked it and the thermometer
14:40
was reading 500 degrees.
14:45
(laughs) So that's why it was burning everything.
14:47
I thought gosh, do I not know how to cook anymore?
14:50
Has it been so long?
14:52
And so I'm using our convection oven
14:56
that is in the wet pantry over here,
14:59
so I'm just gonna tote this in there
15:03
and this is gonna cook,
15:05
now here's the thing, the only way you can screw up
15:08
gooey butter cakes is over cookin' 'em.
15:11
Because just because their name has cake in it,
15:15
you don't want it to be like a real cake.
15:20
Like that kinda cake.
15:22
You want a gooey center.
15:24
So you say 40 minutes, or 45 minutes,
15:30
but you wanna jiggle your pan,
15:33
and it have a slight movement in the center.
15:37
So, here we go, I'm gonna set my timer for 30 minutes
15:44
so I can start lookin' at it.
15:46
Okay, the pumpkin gooey butter cake,
15:49
I wound up cookin' it for about 45 minutes.
15:54
And you can see it's got a gooey center.
15:59
Doesn't have the finish of a cake cake.
16:03
And you can kind of decorate it any way you want to
16:09
but I thought the nuts and the candy corns
16:12
go along with the fall theme.
16:20
And to me,
16:24
if you ever make a pumpkin gooey butter cake,
16:27
you'll never wanna make a pumpkin pie ever again
16:31
because this is so incredibly wonderful
16:35
and to bring it up another notch,
16:39
you can serve it with a dollop of fresh
16:42
sweetened whipped cream, it is good.
16:47
(laughs) So love and best dishes boy Heidi,
16:52
this takes me back to the end of September,
16:55
the first of October, in 1989,
17:01
when I made my first pumpkin gooey butter cake.
17:06
Love and best dishes, y'all.
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