Gooey Pumpkin Butter Cake
From kimichka25 14 years ago
- 45 minutes to make
- Serves 16
This is absolutely delicious! Not super sweet, but rich. Great substitute for regular pumpkin pie for the holidays. This recipe is from Paula Deen, it was so good I had to share it!
Ingredients
- For Cake: shopping list
- 1 (18 1/4-ounce) package yellow cake mix shopping list
- 1 egg shopping list
- 8 tablespoons butter, melted shopping list
- For Filling: shopping list
- 1 (8-ounce) package cream cheese , softened shopping list
- 1 (15-ounce) can pumpkin shopping list
- 3 eggs shopping list
- 1 teaspoon vanilla shopping list
- 8 tablespoons butter, melted shopping list
- 1 (16-ounce) box powdered sugar shopping list
- 1 teaspoon cinnamon shopping list
- 1 teaspoon nutmeg shopping list
How to make it
- 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.
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" It was excellent "