Wednesday, October 28, 2009

Pumpkin Gooey Cake Heart attack version - I promise it is edible!

Ok, I stray from soap but for good reason! This has got to be one of the best freggin cakes in the world! If you love pumpkin, and have a crazy sweet tooth, this cake is the perfect thing to satisfy you - it is to die for - really!

This recipe is from my dear friend Nikole via Paula Dean. Heart attack version calls for an extra stick of butter to be added to the filling but everything else is the same. Paula Deen would be proud!

see original recipe here: Paula Deen's Pumpkin Gooey Butter Cake

Nikole's Heart Attack Version Pumpkin Gooey Cake:
Bottom Cake:
  • 1 (18 1/4-ounce) package yellow cake mix
  • 1 egg
  • 8 tablespoons (one stick) butter, melted
  • 1 (8-ounce) package cream cheese, softened
  • 1 (15-ounce) can pumpkin
  • 3 eggs
  • 1 teaspoon vanilla
  • 16 Tablespoons (2 sticks) butter, melted
  • 1 (16-ounce) box powdered sugar (you may want to do 1 1/2 c. instead of the whole box to cut the sweetness a bit)
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
- Preheat oven to 350 degrees F.
- Combine the cake mix, egg, and butter and mix well with an electric mixer (I used a spoon and it worked just fine. Just mix well).
- Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.
- To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth.
- Add the eggs, vanilla, and butter, and beat together.
- Next, add the powdered sugar, cinnamon, nutmeg, and mix well.
- Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes.
Make sure not to overbake as the center should be a little gooey.

Best served warm with lots of vanilla ice cream!  and perhaps a Pumpkin Beer?
This Buffalo Bills Pumpkin Ale is my favorite - made my Pyramid - look for it at BevMo!

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