Gooey Pumpkin Butter Cake

Mrs. Michael J. Lively

By
@lively4Jesus

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 =)


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Comments:

Serves:

12-16 depending on how large you slice it. It is seriously rich!

Prep:

25 Min

Cook:

1 Hr

Method:

Bake

Ingredients

CRUST

1 pkg
yellow or spice cake mix [discard directions!]
1
egg
1/2 c
butter, softened

FILLING

8 oz
cream cheese, softened
15 oz
pumpkin [1 3/4 c if you are using the big can]
3
eggs
1 Tbsp
pure vanilla extract
1/2 c
butter, melted
5 c
powdered sugar
1 Tbsp
cinnamon
2 tsp
nutmeg
1 tsp
cloves

Directions Step-By-Step

1
Preheat 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.
2
Mix 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
3
Pour 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

About this Recipe

Main Ingredient: Fruit
Regional Style: American
Other Tag: Quick & Easy