A Fall Staple: Pumpkin Gooey Butter Cake Recipe
If you have ever been to my house in the Fall, you have tried one of these delicious bars topped with my homemade whipped cream. It's a staple item around here in the last quarter of the year.
Here’s how to make it!
Ingredients:
1 (18 1/4 oz) package yellow cake mix
1 egg
2 sticks melted and divided butter
1 (15 oz) can pumpkin
1 (8 oz) package softened cream cheese
3 eggs
1 teaspoon vanilla
1 (16 oz) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
Directions:
Preheat oven to 350 °F.
To make the cake, combine cake mix, 1 stick melted butter and one egg and mix well. Pat the mixture into a lightly greased 13×9-inch baking pan.
Prepare filling:
In a large bowl, beat the cream cheese and pumpkin until smooth. Add the 3 eggs, vanilla, and 1 stick melted 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 over bake as the center should be a little gooey.
Serve with fresh whipped cream.
Whipped Cream Recipe
16 oz of heavy cream
2 tbsp powder sugar
1 tsp vanilla
Beat on high in stand mixer until stiff peaks form. (Do not over beat or it will turn into butter :-) )
NOTE: Should take anywhere from 5-8 mins depending on your mixer.
