Despite having a cooking blog, I am a pretty hapless cook. My mother never really taught me how (she was more annoyed by the mess I made in the kitchen than interested in giving me the life skills), and as a result, if there is a mistake to make, I am going to make it. In the past few months I have set my kitchen on fire, tried to boil oil, and mistaken a springform pan for a ringmold and therefore, unintentionally, created flan soup.
I am also, it seems, rather picky when it comes to what I think tastes good. Putting all those traits together, however, means that if I find a recipe that I can not screw up and deem tasty, you can bet it is a surefire winner.
One such recipe is my cousin Sarah’s “Pumpkin Gooey Buttercake,” a moist, yummy pumpkin cake that is fast, easy, and guaranteed to sing everyone off into their final food-coma, just in time for the post-Thanksgiving feast football game/nap. Enjoy.
Pumpkin Gooey Butter Cake
Cake:
- 1 box yellow cake mix
- 1 egg
- 8 Tbsp melted butter
Filling:
- 1 8 oz cream cheese
- 1 15 oz can of pumpkin
- 3 eggs
- 1 tsp vanilla
- 1 box powdered sugar
- 8 Tbsp melted butter
- 1 tsp nutmeg
- 1 tsp cinnamon
Preheat oven to 350 degrees. Combine cake ingredients in bowl and mix. Pat mix onto the bottom of a greased 9″ x 13″ pan.
In bowl, beat cream cheese (softened in microwave) and pumpkin. Add eggs, vanilla and butter. Beat again. Add powdered sugar, cinnamon, nutmeg and mix well. Spread over cake batter.
Bake 40-50 minutes. Center should be gooey! Serve with whipped cream.
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