gooey pumpkin butter cake
(2 ratings)
In honor of the pumpkin fun, here's my contribution. This is NOT weight watchers fare, but it is O, so good! This recipe came to me from my Daughter-in-law's mother Sue in '09. i've made it for family dinners for the holidays and for feeds @ my Husband's work, there were no leftovers =) My Dear Husband likes it w/vanilla ice cream, come to think of it he likes everything w/vanilla ice cream =)
(2 ratings)
yield
12 -16 depending on how large you slice it. It is seriously rich!
prep time
25 Min
cook time
1 Hr
method
Bake
Ingredients For gooey pumpkin butter cake
- CRUST
-
1 pkgyellow or spice cake mix [discard directions!]
-
1egg
-
1/2 cbutter, softened
- FILLING
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8 ozcream cheese, softened
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15 ozpumpkin [1 3/4 c if you are using the big can]
-
3eggs
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1 Tbsppure vanilla extract
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1/2 cbutter, melted
-
5 cpowdered sugar
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1 Tbspcinnamon
-
2 tspnutmeg
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1 tspcloves
How To Make gooey pumpkin butter cake
-
1Preheat oven 350 move rack to the center. Mix crust ingredients until moist and no more dry cake mix is showing. Dump mixture into an oiled 9x13 pan [i use stoneware it cooks more evenly, but you have to cook the longest time shown usually]. Press evenly into the bottom. Bake 50 - 60 min.
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2Mix together thoroughly cream cheese and pumpkin Add: eggs 1 @ a time, mix thoroughly, don't over mix vanilla 1/2 c melted butter powdered sugar spices
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3Pour over crust layer; cook in oven. Do not overcook this is like a custard, it will be soft in the middle; as it cools it will maintain it's shape! i'll never make another pumpkin pie this is ever so much better, bona petite
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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