Happy leftover deliciousness day! Yesterday I ate nearly all my favorite things, so I thought best to share with you one of them today. Since we have a full weekend left (hooray!) to relax and eat more, you may want to try this over the weekend. You will not be disappointed. Earlier this year I fell in love with Butter Cake, and my co-worker shared with me a Pumpkin Butter Cake recipe since I simply adore all that is pumpkin.
Source: Modified from the Foodnetwork, Paula Deen
1 package yellow cake mix
1 stick of butter, softened
Ooey Gooey stuff:
1 15 ounce can of pumpkin
.5 stick of butter, softened
1 8 ounce package of cream cheese, softened
16 ounces of powdered sugar
1 tsp vanilla
1 tsp nutmeg
1 tsp cinnamon
Mix the cake ingredients with a mixer until well-blended. Pat cake into 13×9 inch lightly greased baking dish. I used Pam baking spray.
Next, mix pumpkin and cream cheese with mixer until well blended. Add eggs, butter, vanilla, powdered sugar, nutmeg and cinnamon (pro-tip: if you are out of either of these, add 2 teaspoons of pumpkin spice mix). Mix will, pour on top of cake mix. Bake at 350 for 45 minutes. The top will look like it’s not done, but that’s because it’s supposed to stay ooey and gooey.
The recipe actually calls for a full stick of butter in the pumpkin part, however I decided to add only half and it was still delicious.
Serve with Cool Whip and sweat pants.
Happy Thanksgiving =)