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"The first zucchini I ever saw I killed it with a hoe."--John Gould, Monstrous Depravity, 1963

Pumpkin Gooey Butter Cake Recipe

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This recipe for Pumpkin Gooey Butter Cake is from Live, Laugh, Love & Eat, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!


Category:
Category:

Ingredients:  
Ingredients:  
Crust:
1 (18 1/4 oz.) package yellow cake mix
1 egg
8 tbsp. butter, melted

Filling:
1 (8-oz.) package 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.each of cinnamon & nutmeg
Whipped cream or ice cream for topping

Directions:
Directions:
Preheat oven to 350º Combine the cake mix,egg and butter. Mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13x9 pan. In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla and butter. Beat together until thoroughly mixed. Next add the powdered sugar, cinnamon and nutmeg. Mix well. Spread filling mixture over crust and bake for 40 to 50 min. Make sure not to over bake as you want the center to be a little gooey. Serve fresh with whipped cream or ice cream.

Number Of Servings:
Number Of Servings:
10-12
Preparation Time:
Preparation Time:
20 min.
Personal Notes:
Personal Notes:
This is a perfect alternative to pumpkin pie during the holidays.

 

 

 

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