Weak-In-The-Knees Pumpkin Gooey Butter Cake

I hear that patience is a virtue. Have you heard that rumor, too? Does that mean if we don't have patience that we are virtueless? Certainly not. If we didn't have patience before, could it be acquired over time? Most definitely! I'm living proof. Let's just say I've come fashionably late to the patience party. Always better to arrive late that not at all, I say. So how does this relate to me and the kitchen? One word - baking. Now there's something that hasn't come naturally to me. The precision. The balance. The patience. So when I find a recipe that makes it look like patience and I are a whole lot better aquainted than we actually are, a recipe that is a "put-a-smile-on-the-family-faces" recipe, a recipe that slides right into the hustle and bustle of the busy holiday season, then I've got a recipe that makes me go weak in the knees! And all the better if it tastes so good that after one bite it makes me and my family sink down into our chairs, gleefully anticipating each and every bite to come (weak-kneed, of course).

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Pumpkin Gooey Butter Cake
introduced to me by Chef David Lawrence in a cooking class
introduced to him by Paula Dean

What You'll Need:

 FOR THE CAKE:

1 Package Butter Recipe Golden  cake mix - Duncan Hines works well

1 Large Egg

1 Stick unsalted butter, melted

FOR THE FILLING:

1 (8 ounce) package cream cheese, softened

1 (15 ounce) can pumpkin puree - not pie filling (I use Libby's, of course)

3 Large eggs

1 Teaspoon pure vanilla extract

1 Stick unsalted butter, melted

1 & 3/4 cups Powdered sugar

1 teaspoon ground cinnamon

1 teaspoon freshly grated nutmeg

What You'll Do:

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.

Chef David instructed us to cover our mixers when mixing in the powedered sugar because
it can fly out of the bowl creating a winter wonderland all over the kitchen counter!
I tried this technique and it works beautifully.

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 (it jiggles a little when it comes out of the oven).

Serve topped with fresh whipped cream.

Happy Holidays!

Comments

[robyn]

I love all the ways people are using pumpkin this year! This looks like a great addition to anyone's holidays dessert line. Will the littlest one get a bit of that ooey gooey cake?

[Mac]

Hi Robyn, welcome back! The family really does want this recipe for Thanksgiving. Who am I to argue? As for the "little one", nope no bites yet. It's still a little early. But next year...Look out!