Foodie Friday: Pumpkin Gooey Butter Cakes

Happy Fall Y'all!!!!! I love love love this time of year!!! It makes me want to squeal with excitement that I actually NEEDED a cardi today!! The air is a bit crisper and the leaves are starting to turn and Starbucks is serving up Pumpkin Spiced Lattes by the dozen! Yes, FALL is here!!!! Finally!

A few years ago while I was in Savannah, Ga I went and ate at the famous Lady and Sons restaurant owned by Paula Deen. The food was good but the desert was my favorite thing! They let you order little bowls of different desserts, so I tried the Banana Pudding (BEST I've ever had!!!!) and a Chocolate Gooey Butter Cake. Can I just say, BEST cake I've ever tried. Ever!! So yummy. I mean who doesn't love gooey? It just makes cake even better. So, when I came across a recipe for Paula's PUMPKIN gooey butter cakes I got sooo excited!! I cannot wait to try this recipe!! I hope you guys try it too, if you do let me know what you think!

Do you have any favorite Paula Deen recipes I should try??

Pumpkin Gooey Butter Cakes

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 whipped cream.



Have a fabulous Friday everyone!!
 
Pink Love,
Jennifer