November 30, 2011

Pumpkin Gooey Butter Cakes

This is better than pumpkin pie! This was served with Thanksgiving 2011. Recipe from Paula Deen.
(*These are the only pictures I had of them from my BlackBerry since I forgot to take them on my camera*)

INGREDIENTS
Cake:
  • 1 18 ¼-ounce package yellow cake mix
  • 1 egg
  • 1 stick butter, melted
Filling:
  • 1 8-ounce package cream cheese, softened
  • 1 15-oz can pumpkin pie filling
  • 3 eggs
  • 1 teaspoon vanilla
  • 1 16-ounce box powdered sugar
  • 1 stick butter, melted
DIRECTIONS
  1. Preheat oven to 350°F.
Cake:
  1. Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 9x13" baking pan. Set aside.
Filling:
  1. In a large bowl, beat the cream cheese until smooth. Add the eggs and vanilla and beat together.
  2. Next, add the powdered sugar and slowly add the melted butter; mix well. Spread over cake batter and bake for 40 minutes. Make sure not to over bake as the center should be a little gooey.
Once cooled, place a dollop of whipped cream and a pecan half on top and serve!


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