"As viscous as motor oil swirled in a swamp, redolent of burnt bell peppers nested in by incontinent mice and a finish reminiscent of the dregs of a stale can of Coca-Cola that someone has been using as an ashtray. Not a bad drink, though."--Excerpt from "The Moose Turd Wine Tasting" by T. A. Nonymous

Gooey Pumpkin Butter Cake Recipe

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This recipe for Gooey Pumpkin Butter Cake, by , is from The Hansen Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tami Hansen
Added: Thursday, July 10, 2008

Category:
Category:

Ingredients:  
Ingredients:  
Cake:
1 pkg. yellow cake mix
1 egg
8 tbsp. butter, melted
Filling:
1 (8 oz.) pkg. cream cheese, softened
1 (15 oz.) can pumpkin
3 eggs
1 tsp. vanilla
8 tbsp. butter, melted
1 (16 oz.) box powdered sugar
1 tsp. cinnamon
1 tsp. nutmeg

Directions:
Directions:
Preheat oven to 350. To make cake combine all the ingredients and mix with an electric mixer. Pat the mixture into hte bottom of a lightly greased 9x13 inch baking pan, prepare filling. To make 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, and nutmeg and mix well. Spread mixture over the cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center of the cake should still be gooey. Serve with fresh or frozen whipped cream.

 

 

 

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