Gooey Pumpkin Butter Cake
Recipe: #293
October 05, 2011
Categories: Desserts, Cakes, Pumpkin, Thanksgiving, Oven Bake, Vegetarian, Cake Mix, more
"A great cake for your Thanksgiving table! I have made this using white cake and I have to say it''s not as good, I recommend to use yellow cake"
Original is 12 servings
Ingredients
- FOR THE CAKE
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- FOR THE FILLING
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Nutritional
- Serving Size: 1 (173.2 g)
- Calories 634.2
- Total Fat - 29.5 g
- Saturated Fat - 15.3 g
- Cholesterol - 140.1 mg
- Sodium - 564.3 mg
- Total Carbohydrate - 87.1 g
- Dietary Fiber - 1.3 g
- Sugars - 45.2 g
- Protein - 7 g
- Calcium - 125.1 mg
- Iron - 1.3 mg
- Vitamin C - 0 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Preheat oven to 350 degrees F.
Step 2
Grease a 13 x 9-inch baking pan.
Step 3
For the cake; in a bowl beat the the cake mix with 1 egg and 1/2 cup melted butter.
Step 4
Pat the mixture into the bottom of the baking pan.
Step 5
For filling; in a large bowl, beat the cream cheese and pumpkin until smooth; add in 3 eggs, vanilla and 1/2 cup melted butter; beat until thoroughly combined.
Step 6
Beat in the confectioners sugar ,cinnamon and nutmeg until combined.
Step 7
Spread pumpkin mixture over cake batter.
Step 8
Bake for 40 to 50 minutes (make sure not to over bake as the center should be a little gooey).
Tips
No special items needed.
1 Reviews
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