Monday, December 16, 2013

Ooey Gooey Pumpkin Cake (A REAL Crowd Pleaser!)

I love this stuff and everyone who has ever tried it does too!

I took these photos a couple of years ago and just found them in my files....can hardly believe I've not shared this recipe before!

This is an original Paula Deen recipe...and always a winner! The base is a cake mix and I think that always makes things easier.

This is from the 'old' way that Paula bakes..pre-diabetic days...with lots of butter.  MMM!

I'm sure you can lighten it by cutting back a couple of TB. for each time it's called for in this recipe. 

Hope you get to enjoy it over the holidays too. 


1 (18 ozs) box yellow cake mix
1 egg
1 stick butter, melted
1 (8 ozs) pkg. cream cheese, softened
1 (15 ozs) can pumpkin puree
3 eggs
1 tsp. real vanilla
1 stick butter, melted
1 (16 ozs.) box powdered sugar
1 tsp. ground cinnamon
1 tsp. ground nutmeg
whipped topping of choice

Preheat oven to 350*. 

Crust: In medium bowl, combine cake mix, egg and first stick of butter, with electric mixer until smooth.  Press evenly into 9" X 13" X 2" baking dish.

Filling: In large bowl, blend cream cheese & pumpkin; then add eggs, vanilla and remaining butter, beating until smooth. Add powdered sugar, cinnamon and nutmeg; mix until well blended. Pour over crust and bake 55 - 60 minutes. Center will be a little gooey when done.  Don't overbake.  Cool and chill; serve with whipped topping and enjoy every single bite!

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