Cookies, Candy & Desserts |
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Pumpkin Gooey Butter Cakes - 2005
Recipe courtesy of Sherry Nohl
INGREDIENTS
Cake
Filling
PREPARATION
Preheat oven to 350 degrees.
Cake
Combine all of the cake ingredients and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13x9 baking pan.
Filling
In a large bowl, beat the cream cheese and pumpkin until smooth. Ad the eggs, vanilla and butter, an beat together. Add the powdered sugar, cinnamon, nutmeg, and mix well. Spread 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 fresh whipped cream.
Cake
- 1 package Yellow cake mix
- 1 egg
- 8 tablespoons butter -- melted
Filling
- 1 8 oz package cream cheese -- softened
- 1 15 oz can pumpkin
- 3 eggs
- 1 teaspoon vanilla
- 8 tablespoons butter -- melted
- 16 ounces confectioner's sugar
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
PREPARATION
Preheat oven to 350 degrees.
Cake
Combine all of the cake ingredients and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13x9 baking pan.
Filling
In a large bowl, beat the cream cheese and pumpkin until smooth. Ad the eggs, vanilla and butter, an beat together. Add the powdered sugar, cinnamon, nutmeg, and mix well. Spread 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 fresh whipped cream.