Easy Thanksgiving Dessert: Pumpkin Gooey Butter Cake

By Heather Huntington on November 12th, 2009

pumpkinslice
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.