Oops, we went and made a pumpkin dessert way prior to Fall or the leaves changing or anything resembling pumpkin season! you know….sorry, but not sorry. AND, folks, we used pumpkin puree that I made myself back in 2013. Yep, still good! So. Good. Oh man, this cake was to die for. Maybe my yearning for Fall and pumpkin desserts influenced my taste buds, but I just have to give most of the credit to this cake.
The beautiful thing about this recipe, besides it being insanely delicious, is that it’s really a cross between a traditional pumpkin pie and a pumpkin cheesecake. Well, actually there’s a lot of beautiful things about it, but that’s in the Top 5 for sure. Another is how easy it is. And another is that this recipe makes a 13×9 pan-full! Ahhh, bliss!
And here’s one important part that makes this an easy recipe: the crust. It’s simply a store-bought cake mix, mixed with an egg and some butter. It’s then pressed into the bottom of a greased pan. That’s it! No need to bake it first.
And here’s a little closeup of the filling. There’s about two cups of yummy homemade pumpkin puree in there as well as some cinnamon and nutmeg to spice things up. If you’re not into the whole homemade pumpkin puree deal, you can get canned pumpkin (in some areas). Just make sure it’s plain pumpkin and not pumpkin pie filling (which has sugar and spices in it already).
While our cream cheese was definitely soft enough, it was still clumping a little and not letting the filling get as smooth as possible. Sis Blogging Partner had the right idea – use a whisk attachment on your stand mixer. It’ll do a better job. There were still a few lumps, but far less than with a paddle attachment.
Go ahead and use a spatula if necessary to spread the filling some. It doesn’t need to be perfectly smooth. The cake will smooth out all on its own in the oven. We like that – a somewhat self-sufficient cake!
Seeee? It smoothed out! It even filled in more in some of the corners where we didn’t perfectly fill them. Ah, that’s a good little cake! This took right at about an hour to cool down for us. And then it was time to feast!
It’s time to talk about the most bestest most wonderfulest thing about this recipe – you can make it very easily the day you want to serve it. Remember how I described it above as a cross between a pumpkin pie and a cheesecake? And we all know the biggest pain about cheesecakes, right? They need to be refrigerated overnight to finish setting up. Not this one, though! It is pretty exceptional and delicious the day it’s made. It will be very, very soft, so make sure your knife is sharp, and clean it with a paper towel between slicing if necessary. Bits of filling clinging to the knife will make cutting the next slice rather messy. If you prefer the dessert to have a more cheesecake-like consistency (thicker), you can make this a day ahead, let it cool completely and then cover it and store it in the fridge. Like a cheesecake, it too sets up more and takes on a more cheesecake-like texture.
Hmmm, I may have sold this recipe as well as I can. Let’s see…it’s delicious. It’s really easy to make the day you want to serve it. It tastes just as good, but a slightly different kind of good, the next day. It makes a lot. It’s really. Really. Delicious! Yep, that’s it! If you’re as ready for Fall as we are, this recipe is probably perfect for you as well. Enjoy!
Pumpkin Gooey Butter Cake
from Paula Deen via FoodNetwork.com
Prep Time: 20 minutes Cook Time: about 40 – 50 minutes Level: Easy Serves: 6-8
For the crust:
- 1 (18 1/4-ounce) package yellow cake mix
- 1 egg
- 8 tablespoons butter, melted
For the 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
Preheat oven to 350 degrees F.
To make the crust: Combine the cake mix, egg, and 8 tablespoons melted butter and mix well with an electric or stand mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan as evenly as possible.
To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth (a whisk attachment on a stand mixer works best). Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well, stopping to scrape the sides of the bowl with a spatula if necessary. Spread pumpkin mixture over the crust and bake for 40 to 50 minutes. Make sure not to over-bake as the center should be a little gooey. It will jiggle quite a bit still.
Cool for about an hour and serve with whipped cream.
Three words: canned whipped cream.
As noted above, this is great and very easy the day you make it, but if you’re looking for more of a cheesecake consistency, refrigerating it overnight will help it set up more and achieve that.
While the original suggests this will serve 6 to 8 people, I think you could stretch it to 10, maybe even 12. It’s a rich dessert and can be cut smaller.