October 19, 2009
Posting this so I remember to make them later… Paula Deen’s Pumpkin Gooey Butter Cakes For cake:1 (18 1/4-ounce) package yellow cake mix 1 egg 8 tablespoons butter, melted For filling:1 (8-ounce) package cream cheese, softened 1 (15-ounce) can pumpkin 3 eggs 1 teaspoon vanilla 8 tablespoons butter, melted 1 (16-ounce) box powdered sugar 1 teaspoon cinnamon 1 teaspoon nutmeg 1. Preheat oven to 350 °F. 2. Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan. 3. To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey. 4. Serve with fresh whipped cream. (via seriouseats)

Posting this so I remember to make them later…

Paula Deen’s Pumpkin Gooey Butter Cakes

For cake:
1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted

For filling:
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg

1. Preheat oven to 350 °F.

2. Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.

3. To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.

4. Serve with fresh whipped cream.

(via seriouseats)

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