Pumpkin Gooey Butter Cake
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FOR THE CAKE
pumpkin puree (15 oz can)
whip cream - dairy topping optional
2In medium bowl, combine cake mix, egg and 1/2 cup melted butter with a wooden spoon until a soft dough forms. press evenly, into the bottom of a 9x13 inch cake pan. set aside.
3In the bowl of your stand mixer, blend the cream cheese and pumpkin puree until smooth and combined. be sure to scrape the sides down occasionally.
4Add the melted butter, eggs and vanilla and blend until combined again.
5With the mixer running slowly add the pumpkin pie spice and gradually add the powdered sugar until completely blended. pour over prepared crust.
6Bake for 45-50 minutes or until outer edges are set and the middle is still soft set. don't let it firm up 100%, you still want it slightly gooey in the center.
7Let cool at room temperature and serve with whipped cream.
Originally Posted: Mon, Nov 16, 2015