Gooey Pumpkin Butter Cake

2
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 =)

Rating:

★★★★★ 2 votes

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

How to Make Gooey Pumpkin Butter Cake

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

Printable Recipe Card

About Gooey Pumpkin Butter Cake

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




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