PAULA DEEN BUTTER RECIPES

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PUMPKIN GOOEY BUTTER CAKE (PAULA DEEN) RECIPE - FOOD.COM



Pumpkin Gooey Butter Cake (Paula Deen) Recipe - Food.com image

I originally submitted this without trying it, as it was in response to a request. I finally got around to trying it last week, and realized there was a mistake, as the ingredients in the cake part should have read: 8 tablespoons butter, melted. Also, you can't "pour" the cake into the pan it has to be patted into the pan like a pie crust. Anyway, here is the revised version. I also cut down on the sugar, using about 12 ounces or 3/4 of the box. This is awesome-a Paula Deen classic!

Total Time 1 hours 20 minutes

Prep Time 30 minutes

Cook Time 50 minutes

Yield 10 serving(s)

Number Of Ingredients 11

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

Steps:

  • Preheat oven to 350.
  • To make the cake: Combine all of the ingredients and mix well.
  • Pat batter into a lightly greased 13x9-inch baking pan with hands into an even layer.
  • Prepare filling.
  • 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 over bake as the center should be a little gooey.
  • Serve with fresh whipped cream or cinnamon-flavored ice cream.

Nutrition Facts : Calories 683.7, FatContent 34.2, SaturatedFatContent 17.7, CholesterolContent 149.3, SodiumContent 605.5, CarbohydrateContent 90, FiberContent 1, SugarContent 68.3, ProteinContent 6.8

CHOCOLATE GOOEY BUTTER COOKIES - PAULA DEEN RECIPE - …



Chocolate Gooey Butter Cookies - Paula Deen Recipe - … image

This recipe was on Paula's Food TV show. They are to die for! I made these because my partner will not eat anything with cream cheese in it. I thought I would actually have cookies to eat the next day. I was so wrong. I made a double batch and only had 3 cookies in all. I did not find these to be Gooey. More delicate and cake like. Be sure not to over bake. *Prep time includes 2 hour chilling time. *NOTE - On her show she did add oil...I don't know the amt. I added no oil the 4 times I have made these and I don't feel its needed...My hips agree :) UPDATE: I have also used FF Cream Cheese with good results. Any flavor cake mix works well! Please also note that the directions do state that dough will be very stiff. I use my stand mixer with no problems. Please use caution if using a hand mixer.

Total Time 2 hours 27 minutes

Prep Time 2 hours 15 minutes

Cook Time 12 minutes

Yield 2 dozen, 2 serving(s)

Number Of Ingredients 6

8 ounces cream cheese, room temperature
1/2 cup butter, room temperature
1 egg
1 teaspoon vanilla extract
18 ounces moist chocolate cake mix
confectioners' sugar, for dusting

Steps:

  • Preheat oven to 350 degrees F.
  • In a large bowl cream the cream cheese and butter until smooth.
  • Beat in egg. Then add in the vanilla.
  • Add in the cake mix mixing in well. Dough will be VERY stiff. (if using a hand mixer be careful)
  • Cover and refrigerate 2 hours until firm enough to roll into balls.
  • Roll the chilled dough into tablespoon sized balls.
  • Roll in confectioner's sugar.
  • Place on an ungreased cookie sheet, 2 inches apart.
  • Bake 12 minutes.
  • (The cookies will remain soft and look somewhat under-baked.).
  • Allow to slightly cool and very carefully remove to wire racks to cool. (they are very delicate and tend to fall apart easily).
  • Cool completely. Sprinkle with more confectioners sugar if desired.

Nutrition Facts : Calories 1931.2, FatContent 127.2, SaturatedFatContent 60.2, CholesterolContent 340, SodiumContent 2914.2, CarbohydrateContent 191.7, FiberContent 6.1, SugarContent 101.9, ProteinContent 25.4

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