Paula Deen's Gooey Butter Cakes

[Aug2002Bride]

Ok gals...I made the Pumpkin Gooey Cake by Paula Deen today for a "Fall Harvest" Themed Dinner Im going to tonight.....A big section of the middle of my cake is really jiggly when I took it out of the oven after baking it for 50 mins!!?? I know its supposed to be gooey?? but this much gooeyness??? HELP!!?? Should I put it back in for a little bit longer?

[LRL]

Is there a center filling that is supposed to be gooey? If there is- I would make sure that I baked it on the high end of the temp time ranges and then leave it out. Most likely the filling is supposed to thicken as it cools.

If there is not a center filling, and the bread could be served warm, then I would say bake it a little bit more until it jiggles only a little.

Its hard to tell since I have not seen the recipe, but my oven always needs to bake things a little longer since it is not convection, even though it maintains the temperature needed for the recipe.

I hope that maybe that helps a little!

[craftyT]

I personally haven't made this but I did watch her show when she made a double chocolate gooey cake. She specifically said not to overbake it and that there should be some jiggle to it when taking out of the oven. I think you're OK to take it out... and I bet once it cools it will solidify a little more for you. Good luck - it sounds YUMMY! :)

ETA to change 'overcook' to 'overbake' ;)

[Aug2002Bride]

Hey thanks everyone! I just left it out cause I had to go to an appointment and anyways when I sliced it up and tried it out it had solidified so it was perfect!

Thanks!

[rene']

I love that cake! Yum! :D

[EmilyZA]

This sounds delicious! Do you mind sharing the recipe?

[TennJane]

I'm glad it turned out well for you! :) I make a pumpkin gooey every year for Thanksgiving and it is always a favorite. How did the people at your dinner like it?

[lml41981]

Out of curiosity, is this the recipe you used?

Pumpkin Gooey Butter Cake

Cake:
1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted
Filling:
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.
To make the cake: Combine all of the ingredients and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan. 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 overbake as the center should be a little gooey.

Serve with fresh whipped cream.

Variations: For a Pineapple Gooey Cake: Instead of the pumpkin, add a drained 20-ounce can of crushed pineapple to the cream cheese filling. Proceed as directed above.

For a Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin. Proceed as directed above.

For a Peanut Butter Gooey Cake: Use a chocolate cake mix. Add 1 cup creamy peanut butter to the cream cheese filling instead of the pumpkin. Proceed as directed above.

[EmilyZA]

Out of curiosity, is this the recipe you used?

Pumpkin Gooey Butter Cake

Cake:
1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted
Filling:
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.
To make the cake: Combine all of the ingredients and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan. 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 overbake as the center should be a little gooey.

Serve with fresh whipped cream.

Variations: For a Pineapple Gooey Cake: Instead of the pumpkin, add a drained 20-ounce can of crushed pineapple to the cream cheese filling. Proceed as directed above.

For a Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin. Proceed as directed above.

For a Peanut Butter Gooey Cake: Use a chocolate cake mix. Add 1 cup creamy peanut butter to the cream cheese filling instead of the pumpkin. Proceed as directed above.
Do you also add the cinnamon and nutmeg to the variations? I wasn't sure b/c those two ingredients seem very "pumpkin-y". :)

[lml41981]

I wouldn't add those two spices to the variations.

[sublime311]

Ok.. OMG, we made this tonight and it is SOOOO good! Highly recommended!

[Sadie]

I LOVE this cake, it is one of my all-time favorite desserts now. YUM. Now I am craving it, but I've never actually made it myself--my mother makes it. I might have to give it a shot myself now....

[Marisa]

I just found this post... I made the peanut butter banana gooey butter cake last weekend (aka the Elvis gooey butter cake) and it was divine! SOOO sweet, though!

Cake:
1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons (1 stick) butter, melted
Mint leaves, for garnish
Whipped cream, for garnish

Filling:
1 (8-ounce) package cream cheese, softened
3 eggs
1 teaspoon vanilla
1/2 cup peanut butter
1 whole banana
8 tablespoons (1 stick) butter
1 (16-ounce) box powdered sugar

Preheat the oven to 350 degrees F.

Combine the cake mix, egg, and butter together and mix well. Pat into a lightly greased glass 13 by 9-inch baking pan. Prepare the filling.

Beat the cream cheese until smooth. Add the eggs and vanilla. Add the peanut butter; beat. Add the banana and butter and mix well. Add the powdered sugar and mix well. Spread over the cake mixture. Bake for 45 to 50 minutes. You want the center to be a little gooey, so do not over bake. Top each cake slice with a mint leaf and dollop of whipped cream

[chefker]

I just made the pumpkin gooey cake over the w/e....sooooo freaking good. Even my oh-so-picky mom LOVED it!

I might make the pineapple version next time. I wonder how it would be if I threw some coconut in there--DH and I love anything pina-colada tasting.

[Katy]

can this go in a bundt pan, or does it need to be in a 9x13 pan?

[Rose]

Katy, I would think this need to go in a 9 X 3 or something as shallow.

[Aug2002Bride]

I forgot about this thread....Sorry!!

That is the recipe I used....and Im going to make the chocolate peanut butter version next week and Im leaving out the nutmeg and spices...they seem more for the pumpkin version to me.

The bundt pant Im not sure on....Ive only done this cake twice and both times I did in the 9x13 pan. So anyone else have any experience with that???

[Katy]

okay, not a problem then. And since I forgot to buy the pumpkin, I guess I'll be making a different flavor :o

[springprincess]

Has anyone made it without a cake mix?

[LeslieR]

Ooh, I have a box of Party Rainbow Chip cake mix that I need to do something with. I wonder if it would work with this?

[Anna Low]

Can someone post the chocolate-peanut butter variation? They all look decadent and completely delish!

[lawyerlee]

I pretty much just need to coerce someone into making this for me! ;) :D

[MsRo]

I pretty much just need to coerce someone into making this for me! ;) :D

Ditto. But I wonder, can you make just a regular Gooey Butter Cake? Or does it have to have some kind of flavoring? I think I'd like it best plain. :)

[chefker]

I'm sure you could make it plain, just hit it with a little more vanilla extract. Buttery goodness! :)

[Katy]

um...exactly just *how* jiggly is jiggly? I'm assuming since mine still looks a tad liquidy, that that's *too* jiggley

[Aug2002Bride]

Almost the entire center of mine was jiggly...like you know it wouldnt be done if it was anything else. But I took it out and it was fine...it firms up after its been out of the oven a little while. There was probably 1-2 inches around the sides that were NOT jiggly and then the whole center was.

Did you try it or did you cook it longer? (now that I see you posted last night)

[paiger]

I am making this tonite for a dessert get together. I have a regular dark 9 x 13" pan, but I really want to put it in something nicer looking.

I got this Williams Sonoma ceramic dish for our wedding, and when I measured the inside of the upper rim is said 12 x 9", but it is angled in at the bottom. Online this dish is listed as a 13x9", but it is also advertising it as New, so I don't know if they updated it since I got mine in July '04.
http://a1412.g.akamai.net/7/1412/243/0080/image1.styleinamerica.com/wsecimgs/images/products/200545/0001/img95m.jpg

Will this cake over flow if I put it in there? Should I not put all of the batter in the dish, or do you think it will be okay? Also, will it cook different if it is in a ceramic dish verse the regular bake wear dark containers?

[sublime311]

Will this cake over flow if I put it in there? Should I not put all of the batter in the dish, or do you think it will be okay? Also, will it cook different if it is in a ceramic dish verse the regular bake wear dark containers?
I think it's going to be fine. This is a somewhat flatish cake!

[lml41981]

Can someone post the chocolate-peanut butter variation? They all look decadent and completely delish!
I posted it above. It is listed as a variation of the pumpkin kind.

[paiger]

For the cake part, it calls for the box of cake mix, 1 egg and the butter ~ do you also add what the cake mix box calls for, or just those 3 things?

ETA: Nevermind. I figured it out. The image that I had in my head about how this cake looked, was completely different that what it is. It's in the oven, so I hope it's good.

[sublime311]

For the cake part, it calls for the box of cake mix, 1 egg and the butter ~ do you also add what the cake mix box calls for, or just those 3 things?
We added just what the recipe called for - we didn't prepare the cake mix, we used it dry.

[charmcitygirl]

i'm thinking of making her gooey pumpkin butter cake for thanksgiving... but can i make it in advance? just thinking that this may be an issue with the gooey center.

any thoughts?

[lbs27]

Hi!

I've never made them, but I'm not sure they can be made in advance. You might want to do a search, I know there's a Paula thread and a bunch of ladies have made these in different varieties, or try the pumpkin thread and see if anyone in there made the pumpkin one specifically. Good luck--these sound awesome, hopefully I'll make them at some point!

[chandy]

I've made these before and they were really tasty the next day served cold, straight from the fridge. I'm not sure how it would have tasted re-warmed. I think your best bet would be to do a trial run! You can't have too much Gooey Pumpkin Butter Cake, and better safe than sorry!

[njdiva]

I made the Toffee Gooey Butter Cake this weekend for a holiday party and everyone loved it. It really is rather sweet ... so make sure you cut in small pieces when serving. It's even better the second day.

(the recipe is featured in her new cooking book)