Lets Talk Gooey Butter Cakes!

[patissac]

Hey everyone, the holidays are coming up and I know I'm going to be making Paula's Gooey Pumpkin Butter Cake. I was wondering if there is any way possible to lighten this up? The 2 sticks or butter plus 1 box of powdered sugar just kills me.
Last month I made an error while making this, I guess I must have left out the second stick of butter for the filling because I found it melted in the microwave the next day :eek: . I really didn't notice a difference with out the second stick, so last week I made the filling with just half a stick of butter and it was still good.
There must be a way to cut back the calories on this family favorite, what do you guys think?

[GingerPow]

I mentioned on the "Thanks Paula..." thread that I make this Pumpkin Gooey Butter cake for Thanksgiving now instead of Pumpkin pie.
No doubt about it, it is a very rich dessert, therefore once a year is sufficient! ;)
If you were able to reduce (or leave out) some of the butter and it was still good, I'm encouraged to give that a try as well.
I'll see if I can tweak that recipe a bit when it comes time to prep for Thanksgiving dinner. I might have to make several and compare! :rolleyes:

[funniegrrl]

I started a thread about these about 4 to 6 weeks ago. As I reported, I found them WAAAY sweet, and I'm not a person who complains desserts are too sweet. I'd probably cut the sugar in the filling by at LEAST 1/3 next time, if not in half. As for cutting back the butter, I don't know, worth a try.