We have kind of started a tradition around here of making a nice dessert on Fridays for all of us to enjoy over the weekend. It came about because my Mother-in-Law will only eat sweets between 7 PM Friday and 7 PM on Sunday, nothing during the week (like a mini Lent or something like that).
Anyway I saw this recipe of Paula Deen's and it just looked so good and perfect for the season. I will warn you though that there is NOTHING healthy about this dessert lol. Those of you that know Paula's Deen's recipes know that there isn't much you can do to make it healthier. This is also VERY rich so servings should be kept small. Trust me a little goes a long way but it's very delicious, like a pumpkin pie on top of a moist cake. YUM!
Anyway I saw this recipe of Paula Deen's and it just looked so good and perfect for the season. I will warn you though that there is NOTHING healthy about this dessert lol. Those of you that know Paula's Deen's recipes know that there isn't much you can do to make it healthier. This is also VERY rich so servings should be kept small. Trust me a little goes a long way but it's very delicious, like a pumpkin pie on top of a moist cake. YUM!
PUMPKIN GOOEY BUTTER CAKE
=== cake ===
1 box yellow cake mix
1 egg
1/2 cup melted butter
=== filling ===
1 8 oz.pkg cream cheese, softened
1 15 oz can pumpkin pie filling
3 eggs
1 tsp vanilla
1 16 oz box powdered sugar
1/2 cup melted butter
=== cake ===
1 box yellow cake mix
1 egg
1/2 cup melted butter
=== filling ===
1 8 oz.pkg cream cheese, softened
1 15 oz can pumpkin pie filling
3 eggs
1 tsp vanilla
1 16 oz box powdered sugar
1/2 cup melted butter
Preheat oven to 350. Lightly grease a 13 x 9 baking pan. In a bowl of an electric mixer, combine the cake mix, egg and butter and mix well. Pat into the bottom of prepared pan and set aside. Still using an electric mixer, beat cream cheese until smooth. Add pumpkin, eggs and vanilla. Dump in powdered sugar and beat well. Reduce the speed of the mixer and slowly pour in butter. Mix well. Pour filling onto cake mixture and spread evenly.
*Bake for 40 - 50 minutes. Don't be afraid to make a judgment call on the cooking time, because oven temperatures can vary. You want the center to be a little gooey, so don't bake it past that point!
Remove from oven and allow to cool slightly. Cut into squares and serve with whipped cream. These little cakes are very, very rich and a little will go a long way!
*Bake for 40 - 50 minutes. Don't be afraid to make a judgment call on the cooking time, because oven temperatures can vary. You want the center to be a little gooey, so don't bake it past that point!
Remove from oven and allow to cool slightly. Cut into squares and serve with whipped cream. These little cakes are very, very rich and a little will go a long way!
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5 comments:
Hmmm...with words like pumkin, gooey and butter can you go wrong? I'm going to have to give this one a try!
Gooey butter cake is a St Louis favorite where I grew up. I've never had the pleasure of trying the pumpkin version, though! This looks absolutely divine.
this does sound yummy and easy to make! Phil says you should open up your own restaurant! :)
I totally love all of Paula's gooey butter cake recipes but my all time favorite that I make every year is this pumpkin recipe.
I love ths cake more thn grass! Mmmm
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