Pumpkin Gooey Butter Cake |
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Prep Time: 0 Minutes Cook Time: 40 Minutes |
Ready In: 40 Minutes Servings: 68 |
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Missouri has a specialty called gooey butter cake. A friend at deer camp brought this cake up over the weekend and I couldn't resist it! I was told the recipe is from Paula Deen and I went on a mission to find it once I came back to the modern world. Read more . I have already had requests to have this at Thanksgiving! I would describe the cake as a sheet cake that tastes just like a very rich pumpkin pie. Enjoy! Ingredients:
cake |
18 1/4 ounce package yellow cake mix |
1 egg |
8 tablespoons butter, melted |
filling |
15 ounce can of pumkin |
8 ounce package cream cheese, softened |
3 eggs |
1 teaspoon vanilla |
8 tablespoons butter, melted |
16 ounce powdered sugar |
1 teaspoon cinnamon |
1 teaspoon nutmeg |
Directions:
1. Preheat the oven to 350 degrees
2. Make the cake first by combining all of the ingredients and mixing well.
3. Pat the cake mixture into a lightly greased pan.
4. Next, start to prepare the filling.
5. In a large bowl, beat the cream cheese and pumpkin together until smooth.
6. Then add the eggs, vanilla, and butter, and beat together.
7. Next, add the powdered sugar, cinnamon, nutmeg, and mix well.
8. Spread the pumpkin mixture over the cake batter in your pan.
9. Bake for 40-50 minutes, making sure not to over bake as the center should be a little gooey.
10. Serve with whipped cream (if desired).
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