Friday, October 27, 2006

Paula Deen's Gooey Pumpkin Butter Cake

1 (18.25-ounce) box yellow cake mix or spice cake mix
1 egg
1/2 cup (1 stick) butter, melted

1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin pie filling
3 eggs
1 teaspoon pure vanilla extract
1 (16-ounce) box confectioners' sugar
1/2 cup (1 stick) butter, melted
pecan halves

1. Preheat oven to 350 degrees. Lightly grease a 13x9x2-inch baking pan.

2. In the bowl of an electric mixer, combine cake mix, egg, and butter and mix well. Pat into the bottom of prepared pan and set aside.

3. Still using an electric mixer, beat cream cheese until smooth; add pumpkin, eggs and vanilla. Dump in confectioners' sugar and beat well. Reduce speed of mixer and slowly pour in butter. Mix well.

4. Pour filling from step 3 onto cake mixture and spread evenly. Bake for 40 to 50 minutes. Don't be afraid to make a judgment call on the cooking time, because oven temperatures can vary. You want the center to be a little gooey, so don't bake it past that point!

5. Remove from oven and allow to cool completely. Cut into squares, top with a pecan half.

1 comment:

Anonymous said...

This is an incredible recipe and so much easier to find here than the network website.
Thank you.
Even those who don't like pumpkin can't get enough of it!!