"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Pumpkin Gooey Butter Cake Recipe

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

Contributor:  
Contributor:  
Cindy Baur
Added: Sunday, June 28, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Cake:
1 package yellow cake mix
1 egg
8 T. butter, melted


Filling:
1 - 8 oz. package cream cheese, softened
1 - 15 oz. canned pumpkin
3 eggs
1 tsp. vanilla
8 T. butter, melted
1 - 16 oz. box powdered sugar
1 tsp. cinnamon
1/2 tsp. nutmeg (optional)

Directions:
Directions:
Preheat oven to 350 degrees.
To make the cake, combine the cake mix, egg, and melted butter. Mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13-in. x 9-in. baking pan.
To prepare the filling, beat the cream cheese and pumpkin in large bowl until smooth. Add the eggs, vanilla, and melted butter, then beat together. 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 over bake as the center will be a little gooey.

Number Of Servings:
Number Of Servings:
12 servings
Preparation Time:
Preparation Time:
1 hour

 

 

 

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