Make Paula Deen's gooey butter cake by combining a package of yellow cake mix with butter, cream cheese, eggs, vanilla and powdered sugar. Variations on the original recipe include pumpkin, pineapple, banana, and peanut butter gooey cakes.
Make the base of Paula Deen's gooey butter cake by combining an 18 1/4-ounce package of yellow cake mix with one egg and 8 tablespoons of butter and mix well. Place the mixture in the bottom of a lightly greased baking pan. Beat 8 ounces of cream cheese in a large bowl until smooth, then add two eggs, 1 teaspoon of vanilla extract and 8 tablespoons of butter. Beat the mixture until it's well-blended, then add a 16-ounce box of powdered sugar and mix well. Spread the mixture over the cake batter and bake for 40 to 50 minutes at 350 degrees Fahrenheit.
Pumpkin gooey butter cake combines a basic gooey butter cake mixture with a filling made with cream cheese, canned pumpkin, eggs, vanilla and butter. Add powdered sugar, cinnamon and nutmeg and serve the cake with fresh whipped cream. For pineapple or banana gooey butter cakes, simply add pineapple or banana, respectively, to the cream cheese filling in place of the pumpkin. To make a peanut butter gooey cake, use chocolate cake mix instead of yellow, and add peanut butter to the filling rather than pumpkin.