Pumpkin Gooey Butter Cake |
|
 |
Prep Time: 0 Minutes Cook Time: 50 Minutes |
Ready In: 50 Minutes Servings: 30 |
|
Although gooey butter cake is a St. Louis tradition, this version comes by way of Savannah, GA. It is adapted from a recipe by Paula Deen. Ingredients:
1 package yellow cake mix |
1 large egg |
1/2 cup (1stick) butter, melted |
for filling |
1 (8-ounce) pkg cream cheese, softened |
1 (15 oz) can pumpkin |
1/4 cup granulated sugar |
1/4 teas salt |
1/2 teas ground cinnamon |
1/4 teas ground nutmeg |
1/4 teas ground cloves |
3 large eggs |
1 teas vanilla |
1/2 cup (1stick) butter, melted |
1 (16oz) box powdered sugar, divided |
pecan halves, for garnish |
whipped cream, as an accompaniment |
Directions:
1. To prepare cake
2. Preheat oven to 350 degrees
3. Lightly grease 9x13 inch baking pan
4. Combine cake mix, egg, and melted butter: mix well
5. Pat into pan
6. To prepare filling
7. Beat cream cheese until smooth
8. Beat in pumpkin, sugar, salt, cinnamon, nutmeg, cloves, eggs and vanilla
9. Add butter: beat until smooth
10. Set aside 2 tabls powdered sugar
11. Add remainder to Cream cheese- pumpkin mixture and mix well
12. Spread over cake mixture
13. Bake 40-50 minutes, do not over bake, center should be a little gooey.
14. Let cool, then sprinkle with reserved 2 tabls powdered sugar
15. Cut into bars
16. Garnish with pecan halves and serve with whipped cream
|
|