Monday, November 1, 2010

Day 5 - Gooey Butter Pumpkin Cake

     Gooey Butter Pumpkin Cake

Cake Bottom:
1-18.25 oz package yellow cake mix
1 large egg
8 Tbsp butter, melted

2 cups grated raw pumpkin
1-8 ounce package of cream cheese, 
3 large eggs
1 tsp vanilla
6 Tbsp butter, melted
1 3/4 cup box powdered sugar
1 tsp cinnamon
2 tsp pumpkin pie spice
1/4 tsp salt

1/4 cup powdered sugar, sprinkled on
    top of each square of cake
1 dollop of fresh whipped cream per

Preheat oven to 350 degrees F. Place raw
pumpkin in bowl and cook in microwave
for 5 min. Drain out excess water. Set 
Make cake by mixing cake mix, egg and 
butter. Lightly grease a 13 x 9 inch baking 
pan, and pat cake mixture into bottom of 
pan. Set aside.
In a large bowl, beat the pumpkin and 
cream cheese until smooth. Add vanilla, 
eggs, butter and beat. Mix dry ingredients 
of powdered sugar, cinnamon, salt, and 
pumpkin pie spice and add to cream 
cheese mixture. Mix well.
Pour mixture over cake batter and spread
evenly. Bake for 35-45 , and be careful not
to overcook as the center should be soft
and gooey, as the title describes. Cut into 
squares and sprinkle heavily with 
powdered sugar. Place 1-2 pieces per 
plate for serving,and dollop fresh whipped 
cream in center. 

1 comment:

Susan said...

I made the Gooey Butter Pumpkin Cake. This reminds me of a pumpkin pie but much better! Unfortunately I feel a cold coming on so I doubt I'll be able to enjoy this as much as I'd like.