Monday, November 26, 2012

Pumpkin Gooey Butter Cake

This dessert was so good....better than pumpkin pie!  So, let's just think that this is at least somewhat healthy because it has pumpkin.  And it's ok to make because you're going to share it with people this Thanksgiving, right?  John does not care for pumpkin pie, but he did like this cake.  My kids were all super excited about it, too. 

Recipe from: Take the Day Off via Paula Deen

  • 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 (I used fresh cooked pie pumpkin instead of canned)
  • 3 eggs
  • 1 teaspoon vanilla
  • 8 tablespoons butter, melted
  • 3 3/4 cups powdered sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
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 13 by 9-inch baking pan.

To make the filling: In a large bowl, (I mixed all of my ingredients in my VitaMix instead to get the pumpkin nice and smooth)  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.  Check on them after about 35 minutes so you make sure not to overbake them. (I cooked mine 47 minutes)  The center should be a little gooey. 

Let the pan cool completely before you cut the squares.  I usually cut them pretty small since they are so rich.  Dust them with powdered sugar to make them extra pretty before serving them.  We liked our topped with whipped cream.  :)

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