Sunday, October 23, 2011
Pumpkin Gooey Butter Cakes
This is a Paula Deen recipe (hence all the butter) that a friend gave to me. The end result tastes just like pumpkin pie! A great Thanksgiving alternative or just a yummy bar cake to serve anytime! Paula says to bake for 40 - 50 minutes...I baked mine for 45 minutes and they turned out perfect!
1 (18 1/4-ounce) package yellow cake mix
8 tablespoons butter, melted
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
1 teaspoon vanilla
8 Tbl butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
Preheat oven to 350 degrees 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 by 9-inch 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, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.
Serve with fresh whipped cream, if desired.