This incredibly delicious dessert is a Autumnal adaptation
of Paula Dean’s original recipe created by my friend Gary. He invented it for a fall bonfire we attended and I must say I was licking the spoon (Don’t tell anyone!)
He was kind enough to share it with me so I could pass it on to you. With the fall season just around the corner and the pumpkin harvest soon in full swing, you’ll definitely want to experience this wonderfully delicious Pumpkin Pecan Ooey Gooey Butter Cake. Enjoy!
Pumpkin Pecan Ooey Gooey Butter Cake
1 Spice Cake Mix
2 sticks of butter, melted, separated
1 – 8 oz package cream cheese, softened
1 – 15 oz can pumpkin
1 – 1 lb box powdered sugar
1 1/2 teaspoons pumpkin pie spice
3/4 cup chopped pecans
1/4 teaspoon ground cinnamon
1 teaspoon vanilla
Preheat oven to 325 degrees. Grease a 9″ x 13″ pan.
Mix spice cake mix, 1 stick of melted butter and 1 egg in a stand mixer until well blended. Press into bottom of pan.
Beat cream cheese until smooth. Add 2 eggs, pumpkin, pumpkin pie spice, cinnamon, vanilla, and remaining stick of melted butter. Blend well. Add powdered sugar a little at a time until well blended. Fold in pecans. Spread onto bottom layer in pan. Bake 55-60 minutes (Remember you want the top layer not to be too firm when cooked and cooled because this is the ooey gooey party). Cool and serve. Yields 10-12 servings.
Try these variations too…
Chocolate Ooey Gooey Butter Cake – Use a chocolate cake mix and to the top layer, add 4 TBL of cocoa. Add chocolate chips on top of the bottom layer. Bake at 425 for 40-50 minutes.
Peach Cobbler Ooey Gooey Butter Cake – Use a vanilla cake mix, place sliced fresh peaches on the bottom layer before adding the top layer. Bake at 425 for 40-50 minutes. Serve with ice cream.