Pumpkin Eater

Can you believe that our last post was on October 1st?? We are well into the fall season which is filled with so many yummy goodies, we are getting behind! Alas, we have been busy, and this blog may have some NEW twists and turns to it, as the Spice That girls have embarked on a new business venture TOGETHER. Ahhhh, that is how everything should be.

But have no fear! Fall food is still being enjoyed by many, and I have some yummies to share! At the end of October, I threw a surprise birthday/Halloween party for my husband. In my personal blog, I chronicled all of the good eats that were there, so check it out at: http://megosh.blogspot.com/2011/10/thriller-night.html.

The highlight of the evening was definitely Paula Deen's Pumpkin Gooey Butter Cake. Butter belongs in the name because there are TWO sticks of butter in this sweet treat! Oh, but it is worth every calorie. I have made this a second time (per request) and I just LOVE it. IT IS SO GOOD.

My cousin and my neighbor do not like pumpkin things (I know, crazy right?!) and they both love this cake. So basically, this cake brings harmony to all homes.

And on a final note, my next challenge will be to find healthier substitutions that still give such fabulous ooey-gooey flavor. Low-fat cream cheese? I never shake a stick at it. A non-butter butter substitute? We'll just have to suffer through it. ;)

And, at last, here is the recipe:

Paula Deen's Gooey Pumpkin Butter Cake

Ingredients

Cake: 

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

1 egg 

8 tablespoons butter, melted

Filling: 

1 (8-ounce) package cream cheese, softened 

1 (15-ounce) can pumpkin 

3 eggs 

1 teaspoon vanilla 

8 tablespoons butter, melted 

1 (16-ounce) box powdered sugar 

1 teaspoon cinnamon 

1 teaspoon nutmeg 

Directions

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 overbake as the center should be a little gooey.

Serve with fresh whipped cream.