Recipe of the month

PUMPKIN GOOEY BUTTER CAKE

November 2012

Recipe provided by Lisa C.. "This is a great throw together recipe for the holidays. There may be a bit of calories in this dish but once you take a bite it will make you forget! Maybe top it off with some roasted pecans. Enjoy!"

Ingredients

  • CAKE
  • 18 1/4 oz. package yellow cake mix
  • 1 egg
  • 8 tablespoons butter, melted
  • FILLING
  • 8 oz cream cheese softened
  • 15 oz can pumpkin
  • 3 eggs
  • 1 teaspoon vanilla
  • 8 tablespoons butter, melted
  • 16 oz box powdered sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg

Directions

  1. Preheat oven to 350 degrees and grease a 13 x 9 baking pan.
  2. Combine the cake mix, egg and butter and mix well with an electric mixer. Pat the mixture into the bottom of the pan.
  3. In a large bowl beat the cream cheese and pumpkin until smooth.
  4. Add the eggs, vanilla, butter and beat together.
  5. Add the powdered sugar, cinnamon and nutmeg, mix well.
  6. Spread the pumpkin mixture over the cake batter and bake for 40 to 50 minutes. Make sure not to over bake as the center should be a little gooey. Serve with whipped cream.

For more information, view this recipe here: http://www.foodnetwork.com/recipes/paula-deen/pumpkin-gooey-butter-cakes-recipe/index.html

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