Friday, November 13, 2009

Pumpkin Gooey Butter Cake

Doesn't that title just sound delishes!!! Well, it tastes delishes too!!
 I think this might just be a bit fattening, just a tiny bit, but oh so worth it!

The Menu:
 Pumpkin Gooey Butter Cake



The Original Recipe:
I googled this and found it on foodnetwork.com. It is a Paula Dean recipe. I made this as the recipe stated "ya'll."  :oD  Make sure you don't leave it cook till firm. It stays gooey in the middle for sure, but it cuts very nice. It's not runny at all. And I ate mine with out cool whip, I just love plain old pumpkin cake. I think this will be my "go to" recipe when I need something quick to take to a party or something. It is that good!! I even had to share it with a friend it was so good! I couldn't stop thinking about it, haha.. This could be addicting!


Pumpkin Gooey Butter Cakes


Recipe courtesy Paula Deen

Prep Time: 30 min Inactive Prep Time: -- Cook Time: 50 min Level:

Easy Serves:

6 to 8 servings Ingredients

Cake:

1 (18 1/4-ounce) package yellow cake mix

1 egg

8 tablespoons butter, melted

Filling:

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

Directions

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.



Variations: For a Pineapple Gooey Cake: Instead of the pumpkin, add a drained 20-ounce can of crushed pineapple to the cream cheese filling. Proceed as directed above.



For a Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin. Proceed as directed above.



For a Peanut Butter Gooey Cake: Use a chocolate cake mix. Add 1 cup creamy peanut butter to the cream cheese filling instead of the pumpkin. Proceed as directed above.

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