gooey pumpkin butter cake

Name: Gooey Pumpkin Butter Cake
Prep time: 25 min
Cook time: 1 h
Yield: 12
Cuisine: American
Ingredients: ## CRUST; 1 package(s) yellow or spice cake mix [discard directions!]; 1 - egg; 1/2 cup(s) butter, softened; ## FILLING; 8 ounce(s) cream cheese, softened; 15 ounce(s) pumpkin [1 3/4 c if you are using the big can]; 3 - eggs; 1 tablespoon(s) pure vanilla extract; 1/2 cup(s) butter, melted; 5 cup(s) powdered sugar; 1 tablespoon(s) cinnamon; 2 teaspoon(s) nutmeg; 1 teaspoon(s) cloves

(2 RATINGS)

210 Pinches 3 Photos

Mrs. Michael J. Lively

Post Falls, ID

Updated on Oct 12, 2011

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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Ooey Gooey Pumpkin Butter Cake the finished product =)

prep time 25 Min

cook time 1 Hr

method Bake

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

Ingredients

CRUST
1 package yellow or spice cake mix [discard directions!]
1 - egg
1/2 cup butter, softened
FILLING
8 ounces cream cheese, softened
15 ounces pumpkin [1 3/4 c if you are using the big can]
3 - eggs
1 tablespoon pure vanilla extract
1/2 cup butter, melted
5 cups powdered sugar
1 tablespoon cinnamon
2 teaspoons nutmeg
1 teaspoon cloves

How To Make gooey pumpkin butter cake

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.

Step 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
Step 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
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