Okay, folks, let’s dive into this Paula Deen Pumpkin Ooey Gooey Butter Cake recipe I tackled today. I’ve heard so much about it, and I finally gave it a whirl.
First things first, I gathered all my ingredients. This is key, people! You don’t wanna be halfway through and realize you’re out of something crucial. I’m talking about the basics: yellow cake mix, pumpkin puree (not pumpkin pie filling!), eggs, butter, cream cheese, powdered sugar, and a little bit of vanilla and pumpkin pie spice.
The Crust
Next up, I tackled the crust. I dumped the cake mix, one egg, and a whole stick of melted butter into a bowl. I just used a regular, everyday, stick of unsalted butter. I got a little work out。Using my trusty hand mixer(you could absolutely use a fork if you want, I was feeling lazy, to be honest), I blended it all until it looked like coarse crumbs. It wasn’t pretty, but that’s okay! I pressed this mixture into the bottom of a greased 9×13 inch pan. Make sure you get it all the way to the edges!
The Filling
Now for the good stuff – the gooey filling! In a separate, larger bowl, I beat together the softened cream cheese until it was nice and smooth. Then, I added in the pumpkin puree, two eggs, and the vanilla extract. I also sprinkled in some pumpkin pie spice. I mixed everything together until it was well combined and looked like a beautiful, orange, creamy dream.
Combining and Baking
I then, I poured this pumpkin mixture over the crust in the pan, spreading it evenly. Now, the recipe calls for a whole box of powdered sugar, I poured the rest of the powdered sugar evenly over the top of the pumpkin mixture . It seemed like a lot, but trust me, it works. It’s gonna create that signature ooey gooey texture.
Finally, I popped the pan into a preheated oven at 350°F (175°C). I baked it for about 40-50 minutes. The hardest part is waiting! You want the edges to be set and the center to be just slightly jiggly. Mine took around 45 minutes, but every oven is different, so keep an eye on it.
Cooling and Serving
Once it was done, I pulled it out of the oven and let it cool completely. This is important, folks! If you try to cut it while it’s still warm, it’ll be a mess. I know, it’s tempting, but patience is a virtue! I dusted the top with a little extra powdered sugar for good * then let it cool completely,after cool I cut the cake into small pieces.
The verdict? Delicious! It’s sweet, pumpkin-y, and definitely lives up to the “ooey gooey” name. Would I make it again? Absolutely! It’s a pretty straightforward recipe and the results are impressive.
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