Pumpkin Gooey Butter Cake

Schatzi: This is probably one of my favorite Thanksgiving desserts now, and judging by the reception the two I baked last year got, it’s a favorite among my family and friends as well. Mom saw Paula Dean make this, and made it for her last Thanksgiving, and we all loved it. It is SO rich and gooey, it’s like pumpkin fudge or a less tangy cheesecake–as well it should be considering how much sugar, butter, cream cheese, and eggs are in it! It’s also insanely simple to make, which is nice during busy holidays. Of course, this recipe does use cake mix, but sometimes it’s okay to take the easy route.

Pumpkin Gooey Butter Cake in my bitchin Pyrex pan thats older than I am

Pumpkin Gooey Butter Cake in my bitchin' Pyrex pan that's older than I am

One thing: the site advises six to eight servings. This is clearly demented, and in those portion sizes, a cardiac arrest waiting to happen. Small servings topped with whipped cream are the way to go with the Pumpkin Gooey Butter Cake. I’ve baked mine in both 13×9- and 12×8-inch pans; I tend to prefer the smaller. I suspect any 2 quart baker will do.

Bake it the day before for one less thing to do on The Big Day.
Crust:

  • 1 18.25oz package cake mix (yellow, spice, or butter pecan work well)
  • 1 egg
  • 1 stick butter, melted

Filling:

  • 1 8oz package cream cheese, at room temperature
  • 1 15oz can pumpkin puree
  • 3 eggs
  • 1 tsp vanilla
  • 1 stick butter, melted
  • 1 16oz box powdered sugar
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • 1/2 tsp allspice

  1. Preheat oven to 350. Lightly grease pan 13×9- or 12×8-inch pan.
  2. In a medium bowl, incorporate cake mix, egg, and butter, then pat mixture into the bottom of the pan as a crust.
  3. In a large bowl, beat the cream cheese and pumpkin together until smooth. (It is important to have your cream cheese softened to room temp at this point, or it will remain in little curds and not fully incorporate, and it will be considerably less delicious.) Add eggs, vanilla, and melted butter, and beat thoroughly. Then add powdered sugar and spices, and mix well. Spread this mixture over crust, and bake at 350F for 40 to 50 minutes. As with a custard or cheesecake, do not overbake, since the center should be a little gooey.
Advertisements

One response to “Pumpkin Gooey Butter Cake

  1. Pingback: The First Thanksgiving Ever « the Gourmanderie

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s