Pumpkin Gooey Butter Cake (Paula Deen) |
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Prep Time: 30 Minutes Cook Time: 50 Minutes |
Ready In: 80 Minutes Servings: 10 |
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I originally submitted this without trying it, as it was in response to a request. I finally got around to trying it last week, and realized there was a mistake, as the ingredients in the cake part should have read: 8 tablespoons butter, melted. Also, you can't pour the cake into the pan it has to be patted into the pan like a pie crust. Anyway, here is the revised version. I also cut down on the sugar, using about 12 ounces or 3/4 of the box. This is awesome-a Paula Deen classic! Ingredients:
1 (18 1/4 ounce) package yellow cake mix |
1 egg |
8 tablespoons butter, melted |
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:
1. Preheat oven to 350.
2. To make the cake: Combine all of the ingredients and mix well.
3. Pat batter into a lightly greased 13x9-inch baking pan with hands into an even layer.
4. Prepare filling.
5. To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth.
6. Add the eggs, vanilla, and butter, and beat together.
7. Next, add the powdered sugar, cinnamon, nutmeg, and mix well.
8. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes.
9. Make sure not to over bake as the center should be a little gooey.
10. Serve with fresh whipped cream or cinnamon-flavored ice cream.
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