Recipe: Pumpkin Gooey Butter Cake

Pumpkin Gooey Butter Cake

So you all know I like dessert. Erin and I are both pretty skilled when it comes to baking, and now that it is finally getting cooler in LA, I can heat up the oven and start baking some delicious fall goods.

I’ve posted the recipe for good old fashioned Gooey Butter Cake before, but now that it is fall, I feel like we need some pumpkin action up in here. The recipe is pretty much the same except you add pumpkin, but in case you need a refresher, here is the recipe in full:

Ingredients
Cake:
1 (18 1/4-ounce) package yellow cake mix (I used a 15 oz cake mix and it was fine)
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

Directions
Preheat oven to 350 degrees F. Or, if you’re like me and your oven doesn’t have exact degrees, turn the knob somewhere towards the middle and hope for the best.

Combine the cake mix, egg, and butter and mix well with an electric mixer. (Or, again, if you’re dirt poor, a wooden spoon and some elbow grease will get the job done.) 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. I like mine a LOT gooey, but the choice is up to you.

Serve with fresh whipped cream. Or Cool Whip. Or just eat it out of the pan as soon as it comes out of the oven. I won’t judge.

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One thought on “Recipe: Pumpkin Gooey Butter Cake

  1. Pingback: Bayou Brownies(crazy good) | Night Owl Kitchen

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