Thursday, December 02, 2010

Gooey. Pumpkin. Butter. Cake.

Butter Cake.

Need I say more?

(adapted from The FoodNetwork)

1 package yellow cake mix
1 egg
8 tablespoons butter, melted
1 (8 ounce) package cream cheese, softened
1 (15 ounce) can pumpkin (NOT pie filling)
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
2 cups powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg

Preheat oven to 350 degrees.
Combine the cake mix, 1 egg, and 8 tablespoons butter with an electric mixer. 
Pat the mixture into the bottom of a lightly greased 10 or 12-inch spring-form pan. 
To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth.
Add the remaining eggs, vanilla, and remaining butter, and beat together. 
Add the powdered sugar, cinnamon, nutmeg, and mix well. 
Spread pumpkin mixture over cake batter and bake for 50-55 minutes. (I place the spring-form pan on a sheet pan just in case of leakage.)
Make sure not to overbake as the center should be, of course, gooey. (It is a Gooey Pumpkin Butter Cake, right?) 
Serve with whipped cream (fresh is best). (Serves 8-12)


  1. Wow, I think I'm in love. It looks amazing, but I'm wondering about the cake layer. It looks pretty firm in the photo, but I would be afraid of sogginess. Was this an issue at all for you?

  2. Theresa, The cake layer formed a nice denseness for the crust and was a little gooey toward the middle, but that is the intention of a gooey butter cake. It doesn't have a texture like a traditional cake, but I wouldn't call it soggy, either. It is partly cake, partly cheesecake, and with the addition of pumpkin, partly pumpkin pie. The dessert is rich and creamy, and totally delightful. I feel ashamed that it is so simple to have started with a cake mix.

    I hope you try it, and most of all, enjoy it.


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