Ingredients
-
-
1
-
1
-
8
-
-
1
-
1
-
3
-
1
-
8
-
1
-
1
-
1
-
-
Directions
Pumpkin Gooey Butter Cake (Paula Deen), I originally submitted this without trying it, as it was in response to a request I finally got around to trying it last week, and realized there was a mistake, as the ingredients in the cake part should have read: 8 tablespoons butter, melted Also, you can’t pour the cake into the pan it has to be patted into the pan like a pie crust Anyway, here is the revised version I also cut down on the sugar, using about 12 ounces or 3/4 of the box This is awesome-a Paula Deen classic!, use 2 log eggs in filling and 1/2 stick of butter I filling Otherwise doesn’t set up as well Bake, cool then refrigerate until serving Delicious As good as a pumpkin cheesecake!, Baked in a round springform pan and topped it pecans and caramel when serving
Discover ground-breaking new supplements! SHOP & SAVE
Steps
|
1
Done
|
Preheat Oven to 350. |
|
2
Done
|
to Make the Cake: Combine All of the Ingredients and Mix Well. |
|
3
Done
|
Pat Batter Into a Lightly Greased 13x9-Inch Baking Pan With Hands Into an Even Layer. |
|
4
Done
|
Prepare Filling. |
|
5
Done
|
to Make the Filling: in a Large Bowl, Beat the Cream Cheese and Pumpkin Until Smooth. |
|
6
Done
|
Add the Eggs, Vanilla, and Butter, and Beat Together. |
|
7
Done
|
Next, Add the Powdered Sugar, Cinnamon, Nutmeg, and Mix Well. |
|
8
Done
|
Spread Pumpkin Mixture Over Cake Batter and Bake For 40 to 50 Minutes. |
|
9
Done
|
Make Sure not to Over Bake as the Center Should Be a Little Gooey. |
|
10
Done
|
Serve With Fresh Whipped Cream or Cinnamon-Flavored Ice Cream. |
