Wednesday, November 5, 2008

Pumpkin Gooey Butter Cake

I have made this dessert for several years, and I am always delighted at its consistency of flavor. Yes, it is another version of Paula Deen’s Gooey Butter Cakes that I make so often, but it is one of my favorites. However, I think I say that about everyone.
Making sure not to overbake this dessert is the secret to success. I did overbake this one a little. The center should be gooey as the name implies.
Pumpkin Gooey Butter Cake
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
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, 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.

Finally, BabyGirl is sad today because her candidate for the highest office in the land did not win last night. I would never use the The Baking Redhead as a political platform; however BabyGirl wanted people to know that she still is a.....

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