13 November 2012

Continuing on with the Thanksgiving theme this week: today I have a yummy dessert that is a nice alternative to pumpkin pie.  It's kind of like pumpkin pie in a cake form.  I had made the regular Gooey Butter Cake before, and oh my goodness, is it good!  So when I wanted to make something special for my husband's birthday at the end of September, I knew this Pumpkin Gooey Butter Cake would hit the spot.  It's a Paula Deen recipe, so yes, there is plenty of butter and other un-healthy stuff.  But it's Thanksgiving; definitely a day to splurge, right?

Pumpkin Gooey Butter Cake

1 (18¼ oz.) package yellow cake mix
1 egg
1 stick butter, melted
8 oz. cream cheese, softened
1 (15 oz.) can pumpkin (or 2 cups)
3 eggs
1 tsp vanilla
1 stick butter, melted
4 cups powdered sugar
1 tsp cinnamon
1 tsp nutmeg

Preheat oven to 350°.  Coat a 9x13” baking pan with baking spray.

Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of prepared pan.

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 over bake as the center should be a little gooey.

Serve with fresh whipped cream.

Makes 12 servings.

This is a great fall dessert.  It's kind of like a dense, buttery cake on the bottom and pumpkin pie on the top. Yummy!  If you're tired of the same old pumpkin pie, try this recipe out.  It's different, but similar in taste enough that guests expecting pumpkin pie won't be disappointed.

Come back tomorrow for a beautiful fall soup that would be perfect for your Thanksgiving table.

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