Pumpkin Gooey Butter Cake
All I can say about Pumpkin Gooey Butter Cake is FABULOUS … FABULOUS … FABULOUS!!!! I’m not a sweet freak… but this cake is just over the top… absolutely a show stopper!
It’s easy and it’s pure perfection!
I recommend you line the pan with non-stick foil … over hang the foil over the sides of the pan.. so you can lift this cake out…. it will make getting it out of the pan loads easier.
Absolutely grease the foil anyway… and grease it well.
Need to soften the cream cheese quickly?... Click here for tips.
In case you buy bags of powdered sugar in larger quantities like I do….. One pound (16 oz.) powdered sugar equals 4 cups (unsifted).
The cake needs to be refrigerated to totally solidify… then take it out about 15 minutes before you want to cut it… it will cut easily then.
I served this with homemade whipped cream… put a small dollop on each piece… don’t overdo … this cake is rich.
Recipe: Pumpkin Gooey Butter Cake
All you need:
1 (18 ¼ oz.) package yellow cake mix
8 tablespoons butter melted
1 (8 oz.) pkg cream cheese, softened
1 (15 oz.) can pumpkin
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16 oz.) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
Chantilly Cream (optional)
All you need to do:
Preheat the oven to 350 degrees F.
Line a 9 x 13 pan with non-stick foil. Generously grease the foil. Set aside.
In a large bowl, combine the cake mix, melted butter and egg.
Pat the mixture into the prepared pan.
In a large mixing bowl, beat the cream cheese for about 20 seconds, then slowly add the pumpkin, beat until smooth.
Add the eggs, vanilla and melted butter, beat until smooth.
Add the powdered sugar a little at a time, beating slowly so the powder doesn’t fly all over the place.
Add the cinnamon and nutmeg and mix well.
Spread the pumpkin mixture over the base in the pan.
Bake for 40 to 50 minutes. I baked mine for 45 minutes. Do not overbake. The center should be gooey and jiggle.
Allow to cool.
To make cutting easier…. Refrigerate for at least couple of hours to set cake.. then remove from the fridge about 15 minutes before cutting.
Serve with Chantilly Cream.
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