Saturday, November 29

ooey gooey pumkin cake

A girl I work with made this for us and shared the recipe. I made this this week with my friend, Erin and took my 8x8 pan to our Thanksgiving meal. It can be made without the pumpkin so it can be enjoyed year round. Just google ooey gooey bars for that recipe.

Ooey Gooey Pumkin Cake

1 box of butter recipe yellow cake mix
egg, slightly beaten
1 stick butter or 8 tbsp. margine, melted


1 8 oz. pkg. of cream cheese, softened

1 15 oz. can of pumpkin

3 eggs

1 tsp. vanilla

1 stick butter or 8 tbsp. margarine, melted

1 (16 oz. ) box of powdered sugar
(or 2 cups granulated sugar)
1 tsp. cinnamon

1 tsp. nutmeg
Preheat oven to 350.
Combine crust ingredients. Pat mixture in bottom and sides of a greased 13x9 pan (like a pie). Prepare filling: Mix together the cream cheese and pumpkin until smooth. Add eggs, vanilla, and butter and beat together. Add the powdered sugar, cinnamon, and nutmeg and mix well. Spread pumpkin filling in the cake crust mixture. Bake for 45 minutes. Do not overcook - should be gooey. Cut like brownies and top with whipped cream.

Don't count the butter sticks!

1 comment:

  1. I can verify that this is absolutely the best pumpkin cake I have ever eaten!!! Yummy!!! Erin, you have become a very impressive cook!!! Thanks for giving me this website address!

    Love you!