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So moist. So delicious. And so much more.™

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Pumpkin Gooey Butter Cake

Jayme Lebahier Recipe shared by:
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I served this pumpkin variation at Thanksgiving this year instead of Pumpkin Pie and nobody missed the pie! Kudos once again to Paula Deen.

  • Hands-On Time: 20 Minutes
  • Total Time: 1 Hour
  • Servings:
  • Rating:

Ingredients

  • CAKE:
  • 1 Duncan Hines Moist Deluxe Yellow Cake Mix or Spice Cake Mix
  • 1 Large Egg (room temperature)
  • 1/2 Cup Butter, melted
  • FILLING:
  • 1 8 oz package Cream Cheese, softened
  • 3 Large Eggs (room temperature)
  • 15 oz can Pumpkin Pie Filling
  • 1 tsp Vanilla Extract
  • 1 16 oz box Powdered Sugar
  • 1/2 Cup Butter, melted

Baking Instructions

  1. CAKE:
  2. 1.) Preheat oven to 350 degrees F. (325 if using dark or coated pan. Lightly grease a 9 x 13 inch pan.
  3. 2.) In a large bowl, combine cake mix, egg, and butter. Mix well using an electric mixer on medium speed.
  4. 3.) Pat into the bottom of prepared pan and set aside.
  5. 4.) In same bowl, beat cream cheese until smooth; add eggs, pumpkin and vanilla. Beat on medium speed until thoroughly combined. Add powdered sugar. Mix on low speed until powdered sugar is moistened; beat on medium speed until well blended. Reduce speed, and slowly pour in butter. Mix well.
  6. 5.) Pour filling over base and spread evenly.
  7. 6.) Bake 40 - 50 minutes, or until done, but center is still a little gooey. Do NOT Overbake.
  8. 7.) Remove from oven, cool completely on wire rack. Cut into bars.
  9. 8.) Store leftover's covered in refrigerator.
  10. This recipe can also be baked in a greased 10 x 15 inch pan - just remember to adjust the cooking time accordingly.
  11. Serve each square topped with a dollop of whipped cream.

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Question

Question

Does anyone know how to prepare the Duncan Hines Red Velvet cake mix to prepare a wedding cake?





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