Pumpkin Gooey Butter Cake (Paula Deen's recipe!)

jacksmixedtape · 11-22-2008, 09:36 AM

Alright y'all, here's my tweaked version of Paula Deen's Pumpkin Gooey Butter Cake, a family favorite. It's gooey, it's buttery, and it's low carb (and gluten-free), so enjoy!

More photos and information here at my blog!

Healthy Pumpkin Gooey Butter Cake
Adapted from a recipe by Paula Deen

Serves eight

Ingredients:
Crust Layer:
1/4 cup of organic unsalted butter, melted
2 ounces of cream cheese, softened
2 cups almond flour
1 large organic egg
1 teaspoon pure vanilla extract
1/8 tsp sea salt
3/4 cup erythritol or 1/2 cup xylitol, powdered
1/4 teaspoon good-tasting pure stevia extract (NuNaturals)
1/2 teaspoon aluminum-free baking powder
1/4 teaspoon cinnamon

Filling Layer:
8 ounces cream cheese
1 stick unsalted organic butter, melted
1 can pumpkin, packed
3 eggs
1 teaspoon pure vanilla extract
3/4 cup erythritol or 1/2 cup xylitol
1/4 teaspoon good-tasting pure stevia extract (NuNaturals)
1 and 1/2 teaspoons cinnamon
1 teaspoon nutmeg
1/4 teaspoon ginger

Preparation:
Preheat oven to 350 degrees.

For crust, melt butter and soften cream cheese in microwave. Grind erythritol in coffee grinder and mix into batter. Mix together until smooth, then add vanilla, egg, and sea salt. Add stevia and baking powder. Scrape into an 8 by 8 metal pan and spread out over the bottom. Bake for 15 minutes and remove to cool.

Soften cream cheese and melt butter in microwave. Grind erythritol in coffee grinder or magic bullet. Beat cream cheese and pumpkin until smooth and without lumps. Add eggs, vanilla extract, and melted butter, and beat until incorporated. Next, add erythritol, stevia, cinnamon, nutmeg, and ginger, and mix just until smooth. Set pan down on counter top a couple times to get out air bubbles. Pour pumpkin mixture over crust and bake for 50-60 minutes, or until center jiggles a bit when you move the pan. It will set up and sink down upon cooling overnight in the refrigerator.

~4.5g net carbs per 1/8th recipe

DBrown8614 · 11-22-2008, 09:54 AM

Wow this looks fantastic!!!!!!!!!! Thank you Lauren!! *hugs*

CarolynF · 11-22-2008, 10:08 AM

I have made the real thing, but this looks just as nommie..Thanks a bunch..

Pamalee63 · 11-22-2008, 10:19 AM

Mmmmm...looks great!

KlingonBabe · 11-22-2008, 10:23 AM

Can I use a combo of Diabetisweet and Splenda for this?

Locarb4me · 11-22-2008, 10:25 AM

Oh my!!

<<thud>>

jacksmixedtape · 11-22-2008, 10:36 AM

^^LOL Locarb4me!

You're welcome, Jannis! Hope you give it a shot.

Carolyn, I've made the real thing too! Gosh it's crazy good. This version is quite similar.

KB, that sounds like it would work! I 'spose half and half would be good? Just add it into your batter and taste.

Disco Superfly · 11-22-2008, 10:41 AM

Oh MY that looks divine! Must save for someday!

jacksmixedtape · 11-22-2008, 10:53 AM

Okay y'all, the almond flour is adding in with the sweetener for the crust layer. Just in case you were wondering where it was in the preparation steps! Can't edit the original post any more.

sungoddess · 11-22-2008, 10:58 AM

You photograph food better than some of the professionals!! Your photos are fantastic. (recipes too).

KlingonBabe · 11-22-2008, 11:02 AM

I'm making this. After fighting a horrible cold, I'm in serious need of comfort food, and Dreamfields mac and cheese was making me way too farty.

KlingonBabe · 11-22-2008, 11:07 AM

Okay, quick question...

Am I looking for a 1-cup sugar sweetening equivalent for each part of this? 1 cup sweetness for the crust, and one cup sweetness for the filling?

KlingonBabe · 11-22-2008, 11:53 AM

Okay, mine is in the oven right now.

I made the following modifications:

For the crust, I used salted butter and omitted the salt
I used 1/2 cup white Diabetisweet, 1/2 teaspoon blackstrap molasses, and 1/4 cup equivalent liquid Splenda

For the filling, I used 1/2 cup equivalent liquid Splenda, 1 teaspoon blackstrap molasses and 1/4 cup Diabetisweet.

I put it in a ceramic pie plate:

I can't wait!

jacksmixedtape · 11-22-2008, 12:17 PM

^^Hope it turns out for you, KB! Did the batter taste sweet enough?

Okay, so I made a few versions and this one came out as sweet as Paula's original (a bit too sweet for me, but other non-LCers loved it):

Healthy Pumpkin Gooey Butter Cake [COLOR="Red"](Revised)[/COLOR]

Ingredients:
Crust Layer:
1/4 cup of organic unsalted butter, melted
2 ounces of cream cheese, softened
2 cups almond flour
1 large organic egg
1 teaspoon pure vanilla extract
1/8 tsp sea salt
3/4 cups erythritol or 1/2 cup xylitol, powdered
1/4 teaspoon pure stevia extract (NuNaturals)
1/2 teaspoon aluminum-free baking powder
1/4 teaspoon cinnamon

Filling Layer:
8 ounces cream cheese
1 stick unsalted organic butter, melted
1 can pumpkin, packed
3 eggs
1 teaspoon pure vanilla extract
[COLOR="Red"]1 1/4 cups erythritol or 1 cup xylitol[/COLOR]
1/4 teaspoon good-tasting pure stevia extract (NuNaturals)
1 and 1/2 teaspoons cinnamon
1 teaspoon nutmeg
1/4 teaspoon ginger

KlingonBabe · 11-22-2008, 12:21 PM

When I tasted the crust, it tasted a tad too sweet, even if I only used 3/4 cup sweetening (1/2 cup Diabetisweet and 1/4 cup Splenda). This is why I decided to keep the sweetening in the custard at 3/4 cup, and reversed the ratios (more Splenda, less Diabetisweet). One thing about mixing Splenda and Diabetisweet is that it takes away that Splenda aftertaste (which I can barely tell, but some non-lowcarbers can).

24Fan · 11-22-2008, 12:23 PM

Quote:

Originally Posted by sungoddess

You photograph food better than some of the professionals!! Your photos are fantastic. (recipes too).

ya know you're right, sungoddess. That shot is absolutely fabulous, Lauren, between the shading behind the pie and the colors of the pumpkins surrounding it. Bravo!

That recipe sounds great, like jody's pumpkin bake but with a gooey bottom. mmm I just made the pumpkin bake today

LovelyForm · 11-22-2008, 12:57 PM

New here, just curious, why aren't just using all splenda? Wouldn't that be easier? I thought you probably have a reason, is it the taste or does the combo cut down on the carb content??

Cats for Texas · 11-22-2008, 12:58 PM

I was going to make a pumpkin pie; now, this for sure! Can't wait to eat it.

KlingonBabe · 11-22-2008, 01:02 PM

Quote:

Originally Posted by LovelyForm

New here, just curious, why aren't just using all splenda? Wouldn't that be easier? I thought you probably have a reason, is it the taste or does the combo cut down on the carb content??

The reason Lauren is not using all Splenda is because she is avoiding using chemically produced sweeteners, and both Erythritol and Stevia are natural.

I was just using Diabetisweet as a way to attenuate the aftertaste from Splenda.

jacksmixedtape · 11-22-2008, 01:09 PM

24fan, thank you! I don't have much in my tiny school apartment by way of dishes or cooking utensils, so food decorations are the easiest! There's a red kuri squash, a delicata squash, and a pumpkin hanging out in the background. You enjoy your pumpkin bake!

KB, can't wait to see how yours turns out!

Quote:

Originally Posted by KlingonBabe

The reason Lauren is not using all Splenda is because she is avoiding using chemically produced sweeteners, and both Erythritol and Stevia are natural.

I was just using Diabetisweet as a way to attenuate the aftertaste from Splenda.

What KB said!

LovelyForm, it's just personal preference. I don't like the taste or the chemical makeup of Splenda. You could probably use all Splenda for this recipe, but I am unfamiliar with it!

KlingonBabe · 11-22-2008, 01:12 PM

I'm not going to let it cool fully. I'm going to cut into it warm and eat it NOW.

KlingonBabe · 11-22-2008, 01:20 PM

Okay, the first piece totally fell apart when I cut it out of the mold... but with a good gob of whipped cream on top, it didn't matter! It was very delicious!

I still think that the crust would have worked just fine with 1/2 cup sweetening, instead of a whole cup.

Still, that recipe is a WINNER!!!!

retroworx · 11-22-2008, 02:13 PM

Quote:

Originally Posted by LovelyForm

New here, just curious, why aren't just using all splenda? Wouldn't that be easier? I thought you probably have a reason, is it the taste or does the combo cut down on the carb content??

Also wanted to mention to LovelyForm that tho it may not matter with this recipe, some baked goods require the "bulking" and "creaming" properties of sugar, which Splenda cannot mimic. Both DiabeteSweet and Erythritol come closer to this than Splenda.

HTH,

KlingonBabe · 11-22-2008, 02:19 PM

Quote:

Originally Posted by retroworx

Also wanted to mention to LovelyForm that tho it may not matter with this recipe, some baked goods require the "bulking" and "creaming" properties of sugar, which Splenda cannot mimic. Both DiabeteSweet and Erythritol come closer to this than Splenda.

HTH,

In this recipe, the bulk and texture come from the almond flour and fats (cream cheese and butter + egg) in the crust, and from the pumpkin, egg, and cream cheese in the custard. It really doesn't need the texturizing properties of E or isomalt (Diabetisweet). I was experimenting with sweetener synergy to take away the Splenda aftertaste.

LovelyForm · 11-22-2008, 02:27 PM

Thanks for the great info, I am learning so much here, I'm quite a novie when it comes to cooking anything, let alone low carb desserts. I am excited to try this. I almost bought a bag of xylitol yesterday but passed, I think I will try it. I already use it iin my mouthwash and tooth paste.

SnowWhite · 11-22-2008, 03:07 PM

Looks lovely Lauren

bobo36us · 11-22-2008, 03:43 PM

25 replies in just 5 1/2 hours!

This may be a new record

Looks yummy! Keep up the good work!

Lauren........wanted to tell you again how much
I enjoy your site! You have given me many ideas!
Everybody, see all of Laurens goodies here: Healthy Indulgences

KlingonBabe · 11-22-2008, 03:45 PM

Quote:

Originally Posted by bobo36us

25 replies in just 5 1/2 hours!

This may be a new record

Keep up the good work!

Not only that, but already one person has made and tried the recipe!!!!

and it rocks

Locarb4me · 11-22-2008, 04:03 PM

And mine's in the oven

I mean, you just can't spring a new recipe on the family on a holiday, right?

It has to be tried first.

That's my story and I'm stickin' to it.

CarolynF · 11-22-2008, 08:31 PM

This will be my Thanksgiving dessert..

Can't wait.

11-22-2008, 09:36 AM	#1
jacksmixedtape Very Gabby LCF Member!!! Join Date: Nov 2007 Location: going to school in NC Posts: 3,514 Gallery: jacksmixedtape Stats: 160/140ish, 5'11" WOE: gluten-free whole foods Start Date: May 2007	Pumpkin Gooey Butter Cake (Paula Deen's recipe!) Alright y'all, here's my tweaked version of Paula Deen's Pumpkin Gooey Butter Cake, a family favorite. It's gooey, it's buttery, and it's low carb (and gluten-free), so enjoy! More photos and information here at my blog! Healthy Pumpkin Gooey Butter Cake Adapted from a recipe by Paula Deen Serves eight *Ingredients:* Crust Layer: 1/4 cup of organic unsalted butter, melted 2 ounces of cream cheese, softened 2 cups almond flour 1 large organic egg 1 teaspoon pure vanilla extract 1/8 tsp sea salt 3/4 cup erythritol or 1/2 cup xylitol, powdered 1/4 teaspoon good-tasting pure stevia extract (NuNaturals) 1/2 teaspoon aluminum-free baking powder 1/4 teaspoon cinnamon Filling Layer: 8 ounces cream cheese 1 stick unsalted organic butter, melted 1 can pumpkin, packed 3 eggs 1 teaspoon pure vanilla extract 3/4 cup erythritol or 1/2 cup xylitol 1/4 teaspoon good-tasting pure stevia extract (NuNaturals) 1 and 1/2 teaspoons cinnamon 1 teaspoon nutmeg 1/4 teaspoon ginger *Preparation:* Preheat oven to 350 degrees. For crust, melt butter and soften cream cheese in microwave. Grind erythritol in coffee grinder and mix into batter. Mix together until smooth, then add vanilla, egg, and sea salt. Add stevia and baking powder. Scrape into an 8 by 8 metal pan and spread out over the bottom. Bake for 15 minutes and remove to cool. Soften cream cheese and melt butter in microwave. Grind erythritol in coffee grinder or magic bullet. Beat cream cheese and pumpkin until smooth and without lumps. Add eggs, vanilla extract, and melted butter, and beat until incorporated. Next, add erythritol, stevia, cinnamon, nutmeg, and ginger, and mix just until smooth. Set pan down on counter top a couple times to get out air bubbles. Pour pumpkin mixture over crust and bake for 50-60 minutes, or until center jiggles a bit when you move the pan. It will set up and sink down upon cooling overnight in the refrigerator. ~4.5g net carbs per 1/8th recipe __________________ ~Lauren "I've got a perfect body, but sometimes I forget. I've got a perfect body 'cause my eyelashes catch my sweat." Last edited by jacksmixedtape; 11-22-2008 at 10:11 AM..

11-22-2008, 12:17 PM	#14
jacksmixedtape Very Gabby LCF Member!!! Join Date: Nov 2007 Location: going to school in NC Posts: 3,514 Gallery: jacksmixedtape Stats: 160/140ish, 5'11" WOE: gluten-free whole foods Start Date: May 2007	^^Hope it turns out for you, KB! Did the batter taste sweet enough? Okay, so I made a few versions and this one came out as sweet as Paula's original (a bit too sweet for me, but other non-LCers loved it): Healthy Pumpkin Gooey Butter Cake [COLOR="Red"](Revised)[/COLOR] *Ingredients:* Crust Layer: 1/4 cup of organic unsalted butter, melted 2 ounces of cream cheese, softened 2 cups almond flour 1 large organic egg 1 teaspoon pure vanilla extract 1/8 tsp sea salt 3/4 cups erythritol or 1/2 cup xylitol, powdered 1/4 teaspoon pure stevia extract (NuNaturals) 1/2 teaspoon aluminum-free baking powder 1/4 teaspoon cinnamon Filling Layer: 8 ounces cream cheese 1 stick unsalted organic butter, melted 1 can pumpkin, packed 3 eggs 1 teaspoon pure vanilla extract [COLOR="Red"]1 1/4 cups erythritol or 1 cup xylitol[/COLOR] 1/4 teaspoon good-tasting pure stevia extract (NuNaturals) 1 and 1/2 teaspoons cinnamon 1 teaspoon nutmeg 1/4 teaspoon ginger Last edited by jacksmixedtape; 11-22-2008 at 01:10 PM..

11-22-2008, 03:43 PM	#27
bobo36us Senior LCF Member Join Date: Sep 2004 Location: Columbus, OH Posts: 301 Gallery: bobo36us Stats: 248/181/165 WOE: EAT, DRINK, & BE MERRY!!!!!!! Start Date: 09/08/08	25 replies in just 5 1/2 hours! This may be a new record Looks yummy! Keep up the good work! Lauren........wanted to tell you again how much I enjoy your site! You have given me many ideas! Everybody, see all of Laurens goodies here: Healthy Indulgences Last edited by bobo36us; 11-22-2008 at 04:42 PM..

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11-22-2008, 09:54 AM	#2
DBrown8614 Major LCF Poster! Join Date: Feb 2004 Location: Cincinnati, Ohio Posts: 1,575 Gallery: DBrown8614 Stats: 200/165/125 WOE: Dr. Atkins Start Date: November 2003	Wow this looks fantastic!!!!!!!!!! Thank you Lauren!! hugs

11-22-2008, 10:08 AM	#3
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 36,832 Gallery: CarolynF Stats: 195/141/139 WOE: Eat Fat, Get Thin Start Date: January 2001	I have made the real thing, but this looks just as nommie..Thanks a bunch..

11-22-2008, 10:19 AM	#4
Pamalee63 Very Gabby LCF Member!!! Join Date: Dec 2004 Location: Littlefield, TX Posts: 4,784 Gallery: Pamalee63 Stats: 255/255/155 WOE: South Beach Phase 1	Mmmmm...looks great!

11-22-2008, 10:23 AM	#5
KlingonBabe Major LCF Poster! Join Date: Oct 2008 Location: Wandering around the Delta Quadrant Posts: 2,182 Gallery: KlingonBabe Stats: Miserable/Sane/FABULOUS	Can I use a combo of Diabetisweet and Splenda for this?

11-22-2008, 10:25 AM	#6
Locarb4me Very Gabby LCF Member!!! Join Date: Jul 2007 Location: My Alternate Parallel Universe Posts: 4,457 Gallery: Locarb4me Stats: 200/182/150 WOE: Low Carbish Start Date: 6/12/07	Oh my!! <<thud>>

11-22-2008, 10:36 AM	#7
jacksmixedtape Very Gabby LCF Member!!! Join Date: Nov 2007 Location: going to school in NC Posts: 3,514 Gallery: jacksmixedtape Stats: 160/140ish, 5'11" WOE: gluten-free whole foods Start Date: May 2007	^^LOL Locarb4me! You're welcome, Jannis! Hope you give it a shot. Carolyn, I've made the real thing too! Gosh it's crazy good. This version is quite similar. KB, that sounds like it would work! I 'spose half and half would be good? Just add it into your batter and taste.

11-22-2008, 10:41 AM	#8
Disco Superfly Senior LCF Member Join Date: Oct 2008 Location: Canada Posts: 791 Gallery: Disco Superfly Stats: 280/157/155 WOE: Zero Carb Start Date: 2001	Oh MY that looks divine! Must save for someday!

11-22-2008, 10:53 AM	#9
jacksmixedtape Very Gabby LCF Member!!! Join Date: Nov 2007 Location: going to school in NC Posts: 3,514 Gallery: jacksmixedtape Stats: 160/140ish, 5'11" WOE: gluten-free whole foods Start Date: May 2007	Okay y'all, the almond flour is adding in with the sweetener for the crust layer. Just in case you were wondering where it was in the preparation steps! Can't edit the original post any more.

11-22-2008, 10:58 AM	#10
sungoddess Very Gabby LCF Member!!! Join Date: Oct 2005 Posts: 3,172 Gallery: sungoddess WOE: Perfect Health Diet/JUDDD Start Date: LC;HCG; 1/19/12/JUDDD; 1/13/13 PHD/JUDDD	You photograph food better than some of the professionals!! Your photos are fantastic. (recipes too).

11-22-2008, 11:02 AM	#11
KlingonBabe Major LCF Poster! Join Date: Oct 2008 Location: Wandering around the Delta Quadrant Posts: 2,182 Gallery: KlingonBabe Stats: Miserable/Sane/FABULOUS	I'm making this. After fighting a horrible cold, I'm in serious need of comfort food, and Dreamfields mac and cheese was making me way too farty.

11-22-2008, 11:07 AM	#12
KlingonBabe Major LCF Poster! Join Date: Oct 2008 Location: Wandering around the Delta Quadrant Posts: 2,182 Gallery: KlingonBabe Stats: Miserable/Sane/FABULOUS	Okay, quick question... Am I looking for a 1-cup sugar sweetening equivalent for each part of this? 1 cup sweetness for the crust, and one cup sweetness for the filling?

11-22-2008, 11:53 AM	#13
KlingonBabe Major LCF Poster! Join Date: Oct 2008 Location: Wandering around the Delta Quadrant Posts: 2,182 Gallery: KlingonBabe Stats: Miserable/Sane/FABULOUS	Okay, mine is in the oven right now. I made the following modifications: For the crust, I used salted butter and omitted the salt I used 1/2 cup white Diabetisweet, 1/2 teaspoon blackstrap molasses, and 1/4 cup equivalent liquid Splenda For the filling, I used 1/2 cup equivalent liquid Splenda, 1 teaspoon blackstrap molasses and 1/4 cup Diabetisweet. I put it in a ceramic pie plate: I can't wait!

11-22-2008, 12:21 PM	#15
KlingonBabe Major LCF Poster! Join Date: Oct 2008 Location: Wandering around the Delta Quadrant Posts: 2,182 Gallery: KlingonBabe Stats: Miserable/Sane/FABULOUS	When I tasted the crust, it tasted a tad too sweet, even if I only used 3/4 cup sweetening (1/2 cup Diabetisweet and 1/4 cup Splenda). This is why I decided to keep the sweetening in the custard at 3/4 cup, and reversed the ratios (more Splenda, less Diabetisweet). One thing about mixing Splenda and Diabetisweet is that it takes away that Splenda aftertaste (which I can barely tell, but some non-lowcarbers can).

11-22-2008, 12:57 PM	#17
LovelyForm Junior LCF Member Join Date: Nov 2008 Location: Concord, CA Posts: 22 Gallery: LovelyForm Stats: 232/200/150 WOE: Based of Atkins with some personal variations Start Date: I had my third baby Sept 2007 and man those pound	New here, just curious, why aren't just using all splenda? Wouldn't that be easier? I thought you probably have a reason, is it the taste or does the combo cut down on the carb content??

11-22-2008, 12:58 PM	#18
Cats for Texas Senior LCF Member Join Date: Dec 2007 Location: Houston, TX Posts: 385 Gallery: Cats for Texas Stats: 210 WOE: LC Start Date: Restart: December 3, 2012	I was going to make a pumpkin pie; now, this for sure! Can't wait to eat it.

11-22-2008, 01:12 PM	#21
KlingonBabe Major LCF Poster! Join Date: Oct 2008 Location: Wandering around the Delta Quadrant Posts: 2,182 Gallery: KlingonBabe Stats: Miserable/Sane/FABULOUS	I'm not going to let it cool fully. I'm going to cut into it warm and eat it NOW.

11-22-2008, 01:20 PM	#22
KlingonBabe Major LCF Poster! Join Date: Oct 2008 Location: Wandering around the Delta Quadrant Posts: 2,182 Gallery: KlingonBabe Stats: Miserable/Sane/FABULOUS	Okay, the first piece totally fell apart when I cut it out of the mold... but with a good gob of whipped cream on top, it didn't matter! It was very delicious! I still think that the crust would have worked just fine with 1/2 cup sweetening, instead of a whole cup. Still, that recipe is a WINNER!!!!

11-22-2008, 02:27 PM	#25
LovelyForm Junior LCF Member Join Date: Nov 2008 Location: Concord, CA Posts: 22 Gallery: LovelyForm Stats: 232/200/150 WOE: Based of Atkins with some personal variations Start Date: I had my third baby Sept 2007 and man those pound	Thanks for the great info, I am learning so much here, I'm quite a novie when it comes to cooking anything, let alone low carb desserts. I am excited to try this. I almost bought a bag of xylitol yesterday but passed, I think I will try it. I already use it iin my mouthwash and tooth paste.

11-22-2008, 03:07 PM	#26
SnowWhite Lounge Chef & Typo Queen!! Join Date: Jun 2003 Location: Texas Posts: 16,287 Gallery: SnowWhite Stats: 450/ Ugh/185 Start Date: 5/26/03 * WLS 1/15/04	Looks lovely Lauren

11-22-2008, 04:03 PM	#29
Locarb4me Very Gabby LCF Member!!! Join Date: Jul 2007 Location: My Alternate Parallel Universe Posts: 4,457 Gallery: Locarb4me Stats: 200/182/150 WOE: Low Carbish Start Date: 6/12/07	And mine's in the oven I mean, you just can't spring a new recipe on the family on a holiday, right? It has to be tried first. That's my story and I'm stickin' to it.

11-22-2008, 08:31 PM	#30
CarolynF Way too much time on my hands! Join Date: Jun 2002 Location: Kansas Posts: 36,832 Gallery: CarolynF Stats: 195/141/139 WOE: Eat Fat, Get Thin Start Date: January 2001	This will be my Thanksgiving dessert.. Can't wait.