This one comes from Paula Deen and you can tell from the amount of butter alone that THIS is a winner! These have received major thumbs up from alllll of my taste testers!
You’ll Need:
yellow cake mix
9×13 pan
Pam with Flour
Pumpkin Gooey Bars
Ingredients
Cake:
- 1 box yellow cake mix
- 1 egg
- 8 tablespoons butter melted
Filling:
- 8 ounces cream cheese softened
- 15 ounces can pumpkin
- 3 eggs
- 1 teaspoon vanilla
- 8 tablespoons butter melted
- 16 ounces box powdered sugar
- 1 teaspoon cinnamon
Instructions
- Preheat oven to 350 degrees F.
- Beat cake mix, egg, and butter,
- Press this into a greased 9x13 pan.
- Set Aside.
Filling
- Beat cream cheese and pumpkin.
- Add eggs, vanilla, and butter.
- Add sugar and cinnamon.
- Once smooth, pour this over the crust and spread evenly.
- Bake approx 50 minutes.
- Cool and serve with whipped cream.
- I also sprinkled mine with vanilla sugar!
Vickie says
I want to make sure…You pour the pumpkin mixture over the UNBAKED cake and then BAKE???
Thanks!!!
Hugs & Cookies xoxo says
correct
Vickie says
Thanks for your quick responce!!!!
Gloria Burroughs MD says
I would like to try this as a shortbread. I would bake off the shortbread first though.
Bruce says
You bake everything together at one time. The crust will be crunchy. This is basically Pumpkin Gooey Butter cake. I’ve been making these for years. But I use some products from Williams-Sonoma. You can use a shortbread mix. Bake it all together, if you don’t to get the middle just right it will burn the shortbread layer.
Janice Neeley says
What is vanilla sugar?
Hugs & Cookies xoxo says
sugar flavored with vanilla 🙂
Sara says
is there a recipe for this?!?
Hugs & Cookies xoxo says
Yes, it is listed in the post.
Vicky says
So 8 tbsp of melted butter in both the cake, and the mix?
MAry. JAne says
Going to try this hope it turns out great
Wanda says
The crust came out a lot thicker and I used a 9×13 pan any reason why?