This pumpkin gooey butter cake recipe from Paula Deen is perfect for an autumn dessert, it tastes like a mix between pumpkin pie and pumpkin cheesecake. The pumpkin filling is creamy and light and slightly gooey and it gets flavored with two of my favorite fall spices, cinnaomon and nutmeg. The crust is a yellow cake mix that gets mixed with melted butter and an egg and it is very soft, sweet and buttery. So, if you want something a little different from your average pumpkin pie, give this a try! Paula Deen also has so many other variations of gooey butter cakes, if you like this pumkin gooey butter cake, you may also like this Double Chocolate Gooey Butter Cake.
Pumpkin Gooey Butter Cake: (Paula Deen)
Cake:
-1 (18 1/4-ounce) pacakge 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
Directions:
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 13x9-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 40-50 minutes. Make sure not to overbake as the center should be a little gooey.
No comments:
Post a Comment