PUMPKIN GOOEY BUTTER CAKE
Another twist on "Ooey Gooey" Cake, just in time for fall.
Provided by Marsha Gardner
Categories Cakes
Number Of Ingredients 13
Steps:
- 1. Combine cake mix, egg and melted butter with an electric mixer. Pat the mix into the bottom of a lightly greased 9"x13" cake pan. Set aside
- 2. FILLING: In a large bowl, beat cream cheese and pumpkin until smooth. Add eggs, vanilla and butter; beat together.
- 3. Next add the powdered sugar cinnamon and nutmeg. Mix well. Spread pumpkin mixture over cake batter.
- 4. Bake at 350-degrees for 40-50 minutes. Make sure not to over bake center should be a little gooey.
- 5. Serve with fresh homemade whipped cream.
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Richard Hanley
[email protected]Followed the recipe exactly and the cake came out dry and crumbly. Very disappointed.
Hando Guy123
[email protected]This cake was a bit too sweet for my taste, but my husband loved it. The texture was perfect, though, and the cream cheese frosting was delicious. I might try making it again with less sugar next time.
Jay Rodr
[email protected]Just made this cake and it turned out perfect! The texture is so moist and the flavor is amazing. The cream cheese frosting is the perfect complement. I will definitely be making this cake again and again.
T L P Chanall
[email protected]I made this cake for my family last night and it was a huge success! Everyone loved it, even my picky kids. The cake was moist and flavorful, and the frosting was rich and creamy. I will definitely be making this cake again.
Shadow Senu
[email protected]This pumpkin gooey butter cake was a hit at my Thanksgiving potluck! It was so moist and flavorful, and the cream cheese frosting was the perfect finishing touch. I will definitely be making this again!