Pho - Vietnamese Soup

Pho - Vietnamese Soup
One of our favorite dishes - Pho

Wednesday, December 7, 2011

Pumpkin Gooey Butter Cakes

With Thanksgiving having just come and gone I tried a new recipe that everyone loved.  Cassidy is especially a fan of pumpkin pie, so in addition to the annual pumpkin pies I make, this year I thought I'd switch it up a bit after seeing Paula Deen's recipe for Pumpkin Gooey Butter Cakes.  These were so moist and fluffy, very similar to a cheesecake and absolutely delish!  David, who is not a big pumpkin fan (other than his yummy, roasted pumpkin seeds) loved this and suggested I make this instead of my pies.  Also, this recipe is super easy, it serves quite a few folks and is another one that makes the house smell heavenly.  This would be a good dessert to serve after any big holiday feast.

Thank you to Cassidy for the beautiful pictures.  That was fun setting that all up with you in the wee hours.  =)


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


1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs

1 tsp vanilla
8 TBSP butter, melted
1 (16-ounce) box powdered sugar
1 tsp cinnamon
1 tsp nutmeg

fresh whipped cream to top

Preheat oven to 350 degrees F.

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.

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 over bake as the center should be a little gooey.

Serve with fresh whipped cream.

Variations: For a Pineapple Gooey Cake: Instead of the pumpkin, add a drained 20-ounce can of crushed pineapple to the cream cheese filling. Proceed as directed above.

For a Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin. Proceed as directed above.

For a Peanut Butter Gooey Cake: Use a chocolate cake mix. Add 1 cup creamy peanut butter to the cream cheese filling instead of the pumpkin. Proceed as directed above.

*This recipe adapted from the great Paula Deen.

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