Pumpkin Gooey Butter Cake & A Giveaway!

I have to say, nine months ago I had to idea what my little family blog would turn into.  I started it as a quick and easy way to share recipes within my rather large extended family, but my has it grown!  Last month, I had readers from Germany, Australia, Spain, Brazil and India – just to name a few…I hope you are all enjoying what you find here at Lemon-Sugar.com and I hope you’ll continue to come back for a long time.  I’m humbled by your nice comments, feedback and encouragement – I couldn’t do this without you all and I thank you from the bottom of my heart!  Yesterday, I reached a goal I set for myself – 500 fans on my Facebook page - so today we’re going to celebrate! And what better way to celebrate than a fabulous dessert and a chance to win some free stuff? 
Since the fall season is rapidly approaching, I thought it time to break out an old standby – Paula Deen’s Pumpkin Gooey Butter Cake.  The recipe is super simple and it’s amazing.  You might never go back to pumpkin pie after you try this.  If you’ve had PD’s regular Gooey Butter Cake and loved it – you just can’t pass up this version.  Try it. 
Like I said, the recipe is pretty straightforward.  The only real advice I can offer is that it can be hard to judge when it’s done.  You want the middle to be gooey, but not runny. And if you bake it too long, the crust will burn and you’ll lose the “goo-factor” which is really what makes it so wonderful in the first place.  Just keep an eye on it and if the middle isn’t done but the crust is getting dark, just cover it with foil until it’s ready to come out of the oven.
As promised, my way of saying thank you to all my readers is to finally offer an amazing giveaway.  One reader will win an awesome fall-themed cupcake pack from Bake It Pretty.  I buy a lot of my fun baking accessories from this site and I’m more than happy to share the love!  First, you’ll receive two packages of cupcake liners (theirs are awesome, grease-proof and super sturdy).  I’ll also throw in a package of chocolate brown jimmies and some orange candy beads, perfect for Thanksgiving or Halloween cupcakes!

Finally, and the best part:  you’ll also win this completely awesome cupcake icing kit – which includes five tips and a 16-inch pastry bag.  These are the only tips I use anymore for all of my cupcake decorating!  Awesome. 

So, how do you win?  Easy.  You can enter as many times as you want, but you have to do one of the following things each time you enter:

1) Go to a recipe on my blog (any recipe) and leave a comment.  The comment can be anything (be nice, please) but I’m looking for feedback – what you like about it, if you’ve made it, if you plan to make it.  Then come back here and leave a comment stating you did so.  That’s one entry.
2) Pin one of my blog images on Pinterest.com.  Then come back here and leave a comment stating you did so.  For each picture you pin, leave a comment here and earn another entry!
3) Suggest my Facebook page to your friends on Facebook.  Then, come back here and leave a comment stating you did so.  That’s another entry!

So – there you go.  Three ways to enter, and you can enter as many times as you want.  Just be sure to leave a comment on this post (below) stating what you did to enter.  And be sure to leave your email address so I can contact you.  The winner will be selected by random.org and the winners action’s will be verified. 

The giveaway opens now, and will remain open until Friday 9/9/11 at 12:00pm CST.  The winner will be announced Friday afternoon.

Pumpkin Gooey Butter Cake
Yield:  6 to 8 servings

Crust Ingredients:
1 package yellow cake mix
1 egg
1 stick (8 Tablespoons) melted butter

Cake Ingredients:
15 oz canned pumpkin
8 oz cream cheese, softened
3 eggs
1 stick (8 Tablespoons) melted butter
1 pound (16 oz)  powdered sugar
1 teaspoon vanilla
1 teaspoon cinnamon or pumpkin pie spice

Preheat oven to 350 degrees. In the bowl of a stand mixer, combine cake mix, 1 egg and 1 stick of butter.  Pat the mixture into the bottom of a 9×13 cake pan.  (I used my springform pan instead.)  Make sure you allow some crust to inch up the side of the pan .

In the same bowl, combine pumpkin and softened cream cheese until creamy.  Add eggs, powdered sugar, butter, vanilla and spices and combine until well mixed.  Pour mixture over the crust.  (I didn’t use all of it for my springform pan, I had some leftover…)

Bake for 40-50 minutes.  Do not overbake, the middle should still be “gooey.”  (For the springform pan, I baked it for 65 minutes, covering the top with foil in the last 15 minutes of baking.)


Source:  Paula Deen

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  1. Anonymous says

    I have made this befor but will add a handfull of ground pecans to the crust. Then a dusting of the ground pecans on the top. Ohhh so good!


  2. Lynsey James says

    I posted a comment on the Lemon Vanilla Sugar Cookies and shared your FB page on my wall. Best of luck on continued growth for your blog!

  3. says

    Such a great idea!! I’m in charge of Pumpkin Pie for Thanksgiving and plan to bake the Gooey Pumpkin recipe instead – odds are I won’t bake this particular recipe until the end of November… However, that’s not to say I won’t try any of your other fantastic recipes!!

  4. says

    I posted on FB and commented on the vanilla. I want those cool toys! Now if I could only bake like you and still fit into my pants. Will there be a give away for that soon??? :)

  5. says

    And I am going to comment on this recipe, as I love pumpkin pie, but have never had a pumpkin cake. Unfortunately, canned pumpkin is not really easy to get in the UK.

  6. Jenny W. says

    I love this recipe! It’s so super yummy and so perfect for the fall season…it’s one of my kids favorites…Thanks!

  7. Erin says

    Hi Erin – I printed out your baked potato in a bread bowl recipe, made a comment, and will be making it tonight. I feel a carb overload coma coming on – and I can’t wait!

  8. Erin says

    Hi again Erin – I suggested my friends on facebook review your page. I hope some of them following my recommendation. You have some fantastic recipes.

  9. stefanietweedy says

    I just pinned two things to my dessert board. I can’t wait to make some of your recipes. I just have one suggestion….I would love to be able to see a photo next to the recipes. I’m such a visual person. I won’t even buy a cookbook unless they have a photo for every recipe. Ok so I’m alittle OCD about some things…hehe

  10. Mikki says

    Can we comment on a post more than once and have it count as an entry? I just commented on your broccoli penne recipe as I did have a genuine question. if this doesnt also count as an entry, please just ignore this comment!

  11. says


    To enter the contest, you have to do one of the above things, and then come to this page and tell me that you did it. So you can comment on 15 posts if you want, but you have to come here 15 times and tell me what you did to get 15 entries. Clear as mud?


  12. Leslie Dohrn says

    Hey Erin! I recommended your page to all my friends on Facebook (and told them a million times in person that you are amazing)! Thanks again for all your talent and sweetness:).

  13. Mikki says

    Thanks! I wasn’t sure if there we could comment on a post only once but pin more than once. Just wanted to be clear and not cheat by accident! Love your blog.
    I have pinned your Creamy Baked Pasta.

  14. Deb Ebner says

    I pinned 30 Fall Recipes. OMG, Snickerdoodle muffins, Cinnamon Roll cake, Caramel Apple cupcakes, Pumpkin Gooey Butter cake, Rustic Apple Tart, just to name a few. BE STILL MY HEART!!

  15. Deb Ebner says

    I have made Pumpkin Gooey Butter cake for the past 5 Thanksgivings in place of pumpkin pie because most of my family members don’t like pumpkin pie (but I do — gotta have my pumpkin fix on Thanksgiving.) EVERYONE loves PGBC!


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