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"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 is from Simple Recipes Made With Extravagant Love, 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:  
Cake:
1(18 ¼ ounce package) yellow cake mix
1 egg
8 Tbsp. butter, melted

Filling:
1 - 8 ounce package cream cheese, softened
1- 15 ounce can pumpkin
3 eggs
1 tsp. vanilla
8 Tbsp. butter, melted
1 16-ounce box powdered sugar
1 tsp. cinnamon
1 tsp. nutmeg
Directions:
Directions:
Preheat oven to 350º F.

Combine the cake mix, egg and butter and mix well with an 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 and beat together.
Next, add the powdered sugar, cinnamon and nutmeg and mix well.
Spread pumpkin mixture over cake batter and bake for 40-50 minutes.
Make sure not to over bake as the center should be a little gooey.

Serve with fresh whipped cream or Cool Whip
Personal Notes:
Personal Notes:
I got this recipe from somewhere I can't remember and there is no name on it, but I believe it was originally a recipe from Paula Deen or at least an adaptation of her recipe.

 

 

 

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