i ate this cake at my daughters at christmas, very good. i tried to print the recipe here, instead it printed 5 pages of comments and would not print the recipe. i tried twice, wasting ten pieces of paper and ink.

By Anonymous on January 13, 2013

This cake has become a Thanksgiving tradition at our house since I first made it 6 or 7 years ago.It is the absolute favorite cake of my son, who's away at college. He's home now on holiday break which is from December 18th to January 13th and we are making our third Pumpkin Gooey Butter Cake since he's been home. We serve it to the family and then he eats the rest of the cake with his friends. We love Paula and ger recipes so much!! Another favorite, especially of my husband's is Bayou Banana Pudding. I saw Paula and her husband, Michael, make it on a daytime talk show one day, we tried it at home, and everyone loves it too!! The only difference with our Pumpkin Gooey Butter Cake is that we use half a box of Confectioner's sugar instead of the whole box to cut down the extreme sweetness. I would recommend this recipe to anyone who enjoys pumpkin pie. It's easy to make, very great for Thanksgiving or any night, for that matter!!

By Anonymous on January 05, 2013

Recipe directions for filling state add cinnamin nutmeg, mix well ingredients don't include nutmeg do I add or not add and how much nutmeg?

By marymillner on January 01, 2013

The recipe says a 9x13 pan and pictured here the cake s round. What size pan is used and how long do you bake it ?

By Pamela Haake on November 18, 2012

Yummy!,,I remember making Paula's gooey butter cake and I added an extra half of another cream cheese just because I like mines with the filling thicker than the cake crust,and boy was that delicious!,, I gotta admit I was getting worried because I thought the filling was gonna drip over the oven while it was baking but it never did and I was speechless cause it was so yummy and the filling was just thick and perfect. I also added a little less sugar cause I don't like mine too sweet...Paula you are the BEST!!! We love you here in Houston,tx..

By Sonja on November 14, 2012

I always add half of another package of cream cheese with the one it already requires...I know it says one cream cheese package BUT I tried it my critter way of adding extra half addition of cream cheese...and it comes out with the filling so thicker and the filling is sooo yummy.. I learned this by doing this same technique with Paula's gooey butter cake....and at first I was like "oh no what have I done,cause I thought the filling was gonna overflow, but it sure didn't and my gooey butter cake was awesome!!! Paula I wish we were related!! Love ya! I just like mines a little bit more to dig my teeth in... filling..

By Anonymous on November 14, 2012

This is a wonderful recipe. It makes more than we can eat so I was wondering if anyone had ever frozen the extra and for how long?

By Sharon on November 13, 2012

Best pumpkin dessert ever! Only use 1/2 the powdered suger, however. 1/4 would actually do. Too sweet with the full amount.

By Gina on November 11, 2012

I tried this recipe two years ago on Thanksgiving. I used sweet potatoes instead. Everyone loved it. Now I get requests each year to make sure I make it. Love this recipe!

By Linda Calhoun on November 06, 2012

I love this but would like to know how to make pumpkin pie gooey cookies

By Emily on November 04, 2012

I had some of this for our church pot luck today. The filling was changed from pumpkin to sweet potato w/what tasted like coconut. YUM!

By Kathy on November 03, 2012

I was in Savannah last September and visited Lady and Sons. Marvelous. I really enjoyed all the sides offered on your buffet. Had the Gooey Butter Cake, yummy. A friend just sent me Pumpkin Gooey Butter Bars. Sounded very familiar. Went to my receipes and could not find my copy, I brought home, so came to my computer to see if it was the same or similar. Found instead this Pumpkin one, I can't wait to try. I think my family and friends will enjoy this as much as they did the Gooey Butter Cake I made as soon as I got home. We shall see!

By Barbara Riddering on October 31, 2012

I'm confused...the instructions say a 9x13 pan, which the last time I looked, is square, not round. But the picture looks like a cheesecake. I wonder if this is the correct picture with this recipe?

By Lyn on October 23, 2012

Is this the right picture for this recipe? It shows a round cake but the recipe shows a 13x9 oblong pan as the type of pan to use...

By TX on October 22, 2012

I DO NOT ON WHAT TO SAID TO YOU MRS.DEEN.

By TERRI LONG on October 21, 2012

This is my go-to recipe for fall and winter. I don't really care for pumpkin pie, but this cake is delicious! It is always a hit with everyone! So easy to make, too.

By Ali on October 20, 2012

I have been making pumpkin gooey now for a few years and everyone waits until fall when I start. I changed one thing, I use a spice cake mix instead of yellow cake. I love how it deepens the flavor of the pumpkin. Just made one for a camping trip to see the fall leaves.

By LT on October 17, 2012

I was not a fan of this. It was basically a pumpkin pie on top of yellow cake, and I'm one of the few who do not enjoy pumpkin pie. I added pecans between the layers, which I think helped some. I expected this to taste like gooey butter cakes found at Park Ave. Coffee in St. Louis and it did not :(

By Amy on October 09, 2012

thank you for having a used friendly site!

By Gloria Natale on September 07, 2012

I'm a college student and over Easter break I made this for my family, there was some left over and I brought it back to school with me, and all the girls LOVED it. So now the week before finals week I'm sitting in the tiny kitchen in my dorm building baking cakes

By Jodi Mueller on April 23, 2012