Sunday, November 15, 2009

Pumpkin Gooey Butter Cake

The next Paula Deen.


No, I am not the next Paula Deen, but I do love the woman. Maybe it is because I am from the south and she reminds me of a lot of the women I grew up around, but I think she is a wonderful woman with a wonderful story. Yes, she uses a lot of butter, but so do most recipes for baked goods and this is a baking blog so I have no problem with her butter usage. I love Paula so much, that I actually decided to go as her for Halloween and bring along her Pumpkin Gooey Butter Cake to the parties I was attending. Apparently I am not the the only Paula lover out there because people loved the costume and the Pumpkin Gooey Butter Cake. I describe this cake as pumpkin pie in a bar form. There is cream cheese in the recipe which I did not taste one bit, but I do think it made the texture extra creamy. This recipe would be a great addition to the Thanksgiving menu. They come together really quickly. In fact, I made then just a couple hours before I took them to a party. Just for fun, I have included a picture of me dressed as Paula Deen.




Pumpkin Gooey Butter Cake
Recipe from Paula Deen

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

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

Preheat oven to 350 degrees.

To make the cake, combine all of the ingredients and mix well. Pat the mixture into a lightly greased 13x9-inch baking pan.

Prepare 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 over bake as the center should be a little gooey.