I mess with a lot of recipes. My husband likes to call it tweaking.
Sometimes I improve them. Sometimes I obliterate them. Sometimes I just make them more…interesting.
But there’s one gal’s recipes that I don’t dare touch.
That woman is Ms. Paula Deen, everyone. And I don’t care who knows it.
She cooks down-home, southern fare–fried chicken, brisket, beef stroganoff. She’s got a Mississippi drawl that makes me smile, always has rockin fingernails (red, acrylic), and a wears a diamond the size of my butt.
She puts butter and mayonnaise in everything, and yet she does not weigh 400 pounds. Any gal who can accomplish that feat is a goddess in my book.
I don’t mess with her recipes because she’s pretty much awesome. And she makes these kick-booty “gooey butter cakes.” Around this time-o-year, I must make them. I need to make them.
And I’m going to do it right now.
Here’s whatcha need:
One box of yellow cake mix (“Duncan Hines Moist Deluxe Butter Recipe Golden” could not have a longer name, but I swear it’s the holy grail of yellow cake mixes), one 16 oz box of powdered sugar, and some ground nutmeg and cinnamon.
Next, grab one package of cream cheese (let it sit out and get to room temp), and two sticks of butter. Or, as my idol would say, “budder.” These are budder cakes, after all.
And finally, some vanilla extract, one can of pumpkin, and four eggies.
First off, dump that yellah cake mix into a big ol’ bowl.
Crack one eggie…
…and melt one stick of budder and pour it on in.
Now, I must warn you: I’m about to do something that I never do. It may be a bit shocking.
I’m using a handheld electric mixer. I know, I know.
Some of you might think that this is the “easy” way to mix stuff up. For me, it’s a lot of dang work. Normally I’d just dump the whole mess into the Kitchen Aid and flip a switch. With this thing, I have to attach the blades, plug it in, turn it on, swirl it around, scrape the bowl, and swirl it around some more.
My laziness boggles my mind sometimes.
Mix it on up (with whatever method you choose) until a dough forms.
Press the mixture into the bottom of a greased rectangular baking dish.
Now would be a good time to preheat your oven to 350°.
Now then. Cream together the pumpkin and the cream cheese…
…add the rest of the eggs and the vanilla…
…and the second stick of butter (melted), and mix it all together.
Finally, add the box of powdered sugar (yep, the whole box–Paula Deen doesn’t mess around), a teaspoon of cinnamon, and a teaspoon of nutmeg.
Mix the whole mess up until it’s smoove and creamy.
Pour the filling on top of the cake “crust” and bake for 40-50 minutes…
…or until it looks like this. Bee-youtiful.
A word to the baking wise: these are supposed to be gooey, so they’ll never quite “set” in the middle. A little jiggle is quite alright. Don’t over-bake, my friends. Trust the gooey butter process.
See that gooey-ness? Oh, it’s so right.
I need these in my life around the holidays.
Imagine pumpkin pie, but buttery and creamy.
Imagine that the crust is not thin and flaky, but thick, dense, sweet, and buttery.
Oh, Paula. You make my life wonderful. And I promise, I didn’t mess with a thing.
Dear readers, let these be a part of your life this weekend.
And an FYI: if you don’t like pumpkin, try making bananna, pineapple, or peanut butter gooey cakes. The link below will take ya to Paula’s recipe where she explains how to make those deeelicious varieties.
Happy 7th Day of Bakemas!
- 1 (18 1/4-ounce) package yellow cake mix
- 1 egg
- 8 tablespoons butter, melted
- 1 (8-ounce) package cream cheese, softened
- 1 (15-ounce) can pumpkin
- 3 eggs
- 1 teaspoon vanilla
- 8 tablespoons butter, melted
- 1 (16-ounce) box powdered sugar
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
Preheat oven to 350 degrees F.
Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.
To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.
Serve with fresh whipped cream.