"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

Pumpkin Gooey Butter cake Recipe

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

Barbie Bontrager
Added: Tuesday, February 24, 2009


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

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

Preheat oven to 350.
2 To make the cake: Combine all of the ingredients and mix well.
3 Pat batter into a lightly greased 13x9-inch baking pan with hands into an even layer.
4 Prepare filling.
5 To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth.
6 Add the eggs, vanilla, and butter, and beat together.
7 Next, add the powdered sugar, cinnamon, nutmeg, and mix well.
8 Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes.
9 Make sure not to over bake as the center should be a little gooey.
10 Serve with fresh whipped cream or cinnamon-flavored ice cream.

Number Of Servings:
Number Of Servings:




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