If you are ever looking for an alternative to the traditional pumpkin pie, this recipe will do the trick. I will admit, I was a bit skeptical putting yellow cake mix as a crust (made just with butter and eggs to be a chewy, condensed version). But, it really works, and gives it a substantial crust to hold the pumpkin goodness.
I will warn you – they are sweet (yes, there is a whole box of powdered sugar!), so a small piece will be plenty. But, they are a regular seasonal favorite in our house -made every Thanksgiving and many times before. Paula Deen gets the credit for this one.
PUMPKIN GOOEY BUTTER CAKES
Cake:
1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted
Filling:
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar
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. 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.
Serve with fresh whipped cream.
