Wednesday, September 23, 2009

Pumpkin Gooey Butter Cake


It's officially Autumn. Works for me. I love the recipes (hooray butternut squash, soup, pumpkin, etc.) and love the change in the weather, even if the change is slow living in the desert.

This is a Paula Deen recipe . . . it satisfies the pumpkin craving. So does this.

* 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

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.

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3 comments:

cm2e said...

leaves are starting to turn here.

rychelle said...

omg! i am trying this over the weekend.

cameron & lauren said...

i wanna make that.