Monday, October 25, 2010

Pumpkin Gooey Butter Cakes


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



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

From whence it came:  The queen of butter herself, Paula Deen!  How can you not love Paula!  She is so much fun, not to mention the fact that her recipes are amazing!  And this one is no exception!
Why it's blogable:  Any recipe with the words "gooey" and "butter" in the title has a good chance of being blogable.  I'm personally not a fan of pumpkin pie, but I do love this recipe.  It's perfect for parties or for a holiday meal.

Click here to get the printable:

Hope you enjoy stirring it up!

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