Ingredients
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-
1
-
1
-
8
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-
1
-
1
-
3
-
1
-
8
-
-
-
-
-
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.
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Steps
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1
Done
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Preheat Oven to 350. |
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2
Done
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to Make the Cake: Combine All of the Ingredients and Mix Well. |
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3
Done
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Pat Batter Into a Lightly Greased 13x9-Inch Baking Pan With Hands Into an Even Layer. |
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4
Done
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Prepare Filling. |
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5
Done
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to Make the Filling: in a Large Bowl, Beat the Cream Cheese and Pumpkin Until Smooth. |
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6
Done
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Add the Eggs, Vanilla, and Butter, and Beat Together. |
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7
Done
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Next, Add the Powdered Sugar, Cinnamon, Nutmeg, and Mix Well. |
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8
Done
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Spread Pumpkin Mixture Over Cake Batter and Bake For 40 to 50 Minutes. |
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9
Done
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Make Sure not to Over Bake as the Center Should Be a Little Gooey. |
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10
Done
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Serve With Fresh Whipped Cream or Cinnamon-Flavored Ice Cream. |
