"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

Pumpkin Ooey Gooey Cake Recipe

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This recipe for Pumpkin Ooey Gooey Cake, by , is from COOKING WITH GRANDMOTHER AND OTHERS, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Joan Holland
Added: Friday, November 14, 2008



Box yellow cake mix
1 egg
1 stick butter, melted


8 oz pkg. cream cheese, softened
15 oz can pumpkin
3 eggs
1 t. vanilla
1 stick butter, melted
16 oz box powdered sugar
1 t. cinnamon
1/4 tsp cloves

Preheat oven to 350 degrees.

Combine the cake mix, egg and butter. Mix well with electric mixer. Pat the mixture into the bottom of a lightly greased 13 X 9 baking pan.

To make the filling: In a large bowl beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla and butter. Beat together. Next, add the powdered sugar, cinnamon, cloves and mix well.

Spread pumpkin mixture over cake batter and bake for 50 to 60 minutes. Make sure not to overbake as the center should be a little gooey.

Serve with Cool Whip. (It basically has the texture of pumpkin pie when done)




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