Thanksgiving has come and gone. Lily's first one! Which is good and bad. Good because it's her first Thanksgiving. Bad because it meant that I didn't have the time to really cook anything. So we ate boxed stuffing and canned cranberries. Sorry. Maybe next year.
But I did make this gooey pumpkin butter cake! It is a Paula Deen recipe involving two sticks of butter, so there wasn't too much worry that it would be bad. It was pretty much like pumpkin pie but better. Less boring. Though, for the sake of your health, I would recommend sharing it with a friend.
If you have $45 (including shipping) sitting around you can buy the cake from Food Network. $45?! Seriously?! For a cake that's base is cake mix? Just make it yourself. It isn't that difficult.
Pumpkin Gooey Butter Cake (from Paula Deen):
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.
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 topped with whipped cream.