This recipe is from https://ohsweetbasil.com/paula-deens-pumpkin-gooey-butter-cake-recipe/. Credit goes to Carrian Cheney.
Servings: 12
Prep Time: 30 minutes
Cook Time: 50 minutes
Cooling Time: 1 hour
Total Time: 2 hours 20 minutes
Description
A delicious combination of a cake mix crust, deliciously sweet and silky pumpkin filling and a dollop of whipped cream make this gooey butter cake a possible threat to the traditional pumpkin pie.
Ingredients
Crust
1 Package Yellow Cake Mix, or spice
1 Large Eggs
1/2 Cup Butter, melted
Filling
8 Ounces Cream Cheese, softened
1 Can Canned Pumpkin Puree, 15 ounces
3 Large Eggs
1 teaspoon Vanilla
1/2 Cup Butter, melted and cooled
3 ½ Cups Powdered Sugar, 16 ounces
1 teaspoon Cinnamon
1 teaspoon Nutmeg
Instructions
Preheat oven to 350 degrees F.
In a bowl, combine the cake mix, egg, and butter and mix well with a handheld electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.
In a large bowl, beat the cream cheese until smooth.
Add the pumpkin and beat again 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 45 minutes. Make sure not to over-bake as the center should be a little gooey.
Allow to cool for 1 hour.
Serve with whipped cream or vanilla ice cream
Enjoy!
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