Thursday, September 22, 2011

Pumpkin Gooey Butter Cake

This is a Paula Deen recipe, so you know it's good!!  Today just outside of the grocery store that I shop in, they had packed the annex full of pumpkins of all sizes and mums~! My heart soared when I saw all the bright colors..  Tomorrow marks the first day of Fall and I'm so ready!


Pumpkin Gooey Butter Cake

Ingredients 

Cake:
1 18 1/4-ounce package yellow cake mix
1 egg
8 tablespoons butter, melted

Filling:
1 15-ounce can of pumpkin
1 8-ounce package cream cheese, softened
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.
To make the cake, combine all of the ingredients and mix well.  Pat the mixture into a lightly greased 13x9-inch baking pan.

Prepare 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 over bake as the center should be a little gooey.
Serve with fresh whipped cream.

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