Wednesday, November 7, 2007

Pumpkin Gooey Butter Cakes w/ Almond Whipped Cream

I have made this several times and always get requests for the recipe. You can make it early in the day and leave it out at room temperature until ready to cut and serve. Cut small pieces because it is really rich.


1 (18 1/4-ounce) package yellow cake mix

1 egg

8 tablespoons butter, melted


1 (8-ounce) package cream cheese, softened

3 eggs

8 tablespoons butter, melted

1 (15-ounce) can pumpkin

1 (16-ounce) box powdered sugar ***(See note below)

1 teaspoon cinnamon

1 teaspoon nutmeg

1 teaspoon vanilla

***My adaptation - I only use 1/2 box of powder sugar b/c the whole box makes it too sweet.

Preheat oven to 350 degrees F.

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. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to over bake as the center should be a little gooey.
Serve with fresh whipped cream.

Image and Recipe courtesy Paula Deen and Food Network

Almond Whipped Cream

My grandma made whipped cream she would use Almond extract instead of vanilla.

1 pt. Heavy cream

3 tbsp. Sugar

1 tsp. Pure Almond Extract

In a cold bowl add heavy cream and sugar with mixer. Be careful not to over beat or else will get too thick like butter. When it begins to thicken, and Almond extract; mix to combine. Refrigerate.

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