Buttery Pumpkin Cake
photo by Chabear01
- Ready In:
- 1hr 15mins
- Ingredients:
- 11
- Serves:
-
12
ingredients
- 1 (18 ounce) box yellow cake mix
- 1 egg
- 8 tablespoons butter, melted
- 1 (8 ounce) package cream cheese, softened
- 1 (15 ounce) can pumpkin
- 3 eggs
- 1 teaspoon vanilla
- 8 tablespoons butter, melted
- 1 (16 ounce) package confectioners' sugar
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
directions
- Combine the cake mix, 1 egg and 8 tablespoons butter in a bowl. Mix well with an electric mixer.
- Pat the mixture into the bottom of a lightly greased 9- by 13-inch baking pan.
- Beat the cream cheese and pumpkin in a large bowl until smooth.
- Add the 3 eggs, vanilla and 8 tablespoons butter, and mix well.
- Stir in the confectioner's sugar, cinnamon and nutmeg.
- Spread the pumpkin mixture over the cake layer.
- Bake at 350 degrees for 40 to 50 minutes. Do not over bake, as the center should be gooey.
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Reviews
-
I so love Paula Deen and all her recipes continue to put a smile on my face. The best way I can describe this dessert is a Molten Cake but with Pumpkin. It is totally decadent and I received raves from all 5 of my guests who in a crescendo when asked to rate it gave it a great big 5. Texture is wonderful, flavor stupendous. Try this next Thanksgiving instead of the traditional pumpkin pie!!!
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This was easy to make and the center was gooey and tasted good. My only complaint (not really a complaint but more an observation) is that it really isn't a "cake" because it is so gooey. If you are expecting a cake texture you will get more of a "bar" texture with the crust at the bottom and the gooey goodness on the top. Loved the taste and if you have a sweet tooth, this is for you!
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I will try just about any food twice. The first taste of a new dish is always a surprise. It's the second taste when you fall in love.