Monday, October 02, 2017

Gooey Pumpkin Butter Cake

Last year some of the gals at work decided to do a friendsgiving after a long day of working our school's version of the Turkey Trot.  We usually don't get to eat until almost 2 pm, so we've got the appetite for a potluck!  I decided to try out Paula Dean's version of the gooey pumpkin cake.  Trying her chocolate chip gooey butter cake at her restaurant in Savannah it still one of my favorite culinary adventures.  This dessert did NOT disappoint.  I love the yellow cake crust...and pumpkin is always a good idea!  
Gooey Butter Pumpkin Cake
Ingredients for Crust:  1 pkg (18 1/4 oz) yellow cake mix, 1 egg, 8 T of butter (melted)
Ingredients for Filling:  8 oz pkg cream cheese softened, 15 oz can of pumpkin, 3 eggs, 1 t. vanilla, 8 T of butter (melted), 16 oz powdered sugar.  
Whipped Cream
Instructions:  
1.  Heat the oven to 350.
2.  Combine the cake mix, egg, and butter.  Mix well with an electric mixer.  Press into the bottom of a greased 13x9 inch pan.  
3.  In a separate bowl.  Beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter and beat together.  Last add the powdered sugar, cinnamon, and nutmeg.  Mix well.  
4.  Spread pumpkin filling over the cake mix.  Bake for 40-50 minutes.  The center should be a little gooey when you pull it out of the oven.  
5.  Serve with whipped cream.

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