Thursday, November 5, 2009

Pumpkin Gooey Butter Cake

I got this recipe from in my search for the perfect Thanksgiving recipe. It kind of tastes like Pumpkin Pie over cake - pretty good!


1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons butter

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

Preheat oven to 350 degrees F.

To make the cake: Combine all of the ingredients and mix well. Pour batter into a lightly greased 13 by 9-inch baking pan. Prepare filling.

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. Serve with fresh whipped cream.
*I tried to make a topping for this recipe as well - it looked like it needed something else - since I only did half of the recipe in an 8x8 pan, I took some of the extra cake mix and mixed with with butter and sugar. It definitely added to the goodness of the cake, but I think a crumbly cinnamon topping might be better.
Yield: 6 to 8 servings

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