Tuesday, September 17, 2013

Pumpkin Gooey Butter Cake

Looks fabulous right?  It is.  Even people who aren't big fans of pumpkin love this cake because it's such a good balance of cake to pumpkin ratio, then you add a dollop of whipped cream or ice cream and you're solid.  A friend of mine several years ago made this cake for a fall work potluck and I was in heaven.  He's now moved to California and I miss him like mad so every time I make this I think of him.

1 box yellow cake mix
1 egg
8 tablespoons melted butter

Pumpkin Mix
15 oz can pumpkin
8 tablespoons melted butter
8 ounces cream cheese, softened
3 eggs
16 ounces powdered sugar
1 tsp nutmeg
1 tsp cinnamon

Start by mixing the cake ingredients until combined.  Press into a greased 8x12 baking dish.  Next mix the pumpkin & cream cheese until creamy, slowly add melted butter and eggs until combined, then carefully incorporate your powdered sugar, cinnamon & nutmeg.  Beat until creamy & smooth.  Pour on top of cake mix and spread evenly.  Bake at 350 for 40-50 minutes.  Allow the cake to cool completely then add your topping of choice.  Next time I'm trying a homemade whipped cream with amaretto!

Also, I prefer this cake chilled slightly, the flavor pops a bit more.

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