Click on the link below to watch Paula Dean make one of her famous Gooey Cakes.
Pumpkin Gooey Butter Cakes Videos : Food Network
Family Craft And Bake Stop
Friday, March 25, 2011
Paula Dean Gooey Cake
One of my family members is vacationing in Florida... While celebrating her b-day, she experienced the "joy" of the Paula Dean Gooey Cake (coconut flavor). It must have been good, she couldn't say enough about it! I did some research and found that there are many different flavors of this rich cake. Some of which include Pumpkin, Peanut Butter, Double Chocolate, Coconut Chocolate Chip etc.. etc.. etc..
These cakes can be ordered online, and shipped to your home. The cake mixes can also be bought. I have included the link to find these products. Let me know what you think if you bake up one of these creations!
http://www.foodnetworkstore.com/ProductList.aspx?Ntt=paula+dean+gooey+cake&Ntx=mode%2Bmatchall&Nty=1&N=0&Ntk=All
Pumpkin Gooey Butter Cakes: variations listed at bottom of recipe
Ingredients
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
Directions
Preheat oven to 350 degrees F.
Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.
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.
These cakes can be ordered online, and shipped to your home. The cake mixes can also be bought. I have included the link to find these products. Let me know what you think if you bake up one of these creations!
http://www.foodnetworkstore.com/ProductList.aspx?Ntt=paula+dean+gooey+cake&Ntx=mode%2Bmatchall&Nty=1&N=0&Ntk=All
Pumpkin Gooey Butter Cakes: variations listed at bottom of recipe
Ingredients
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
Directions
Preheat oven to 350 degrees F.
Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.
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.
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