Gooey Pumpkin Butter Cake

In Foodie Tips & Tidbits by Christine McKellar

Bring out the pumpkins! And the cinnamon and nutmeg. October is here and we’re happy to  indulge in all things autumn!

Kitchens hum with activity and the fragrant aroma of spices hangs in the air along with the scent of wood smoke from chimneys.

The falling leaves paint bright swatches against darkening skies and crackle and swirl beneath your feet. There’s a nip in the air that begs for baking: this gooey pumpkin butter cake recipe is one heck of a delicious way to bring on the holidays!

*Gooey Pumpkin Butter Cake

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

  1. Preheat oven to 350 °F.
  2. 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.
  3. 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. Don’t over bake as the center should be a little gooey.
  4. Serve with fresh whipped cream.

 

*A Paula Deen recipe