With it being the first day of October, I thought I'd share one of my all time favorite Fall recipes. This is to die for! For those of you that love pumpkin but aren't huge pumpkin pie fans, this recipe is for you!!!
It's such a light and healthy dessert (insert sarcasm here).
Gooey Pumpkin Butter Cakes
Ingredients
Cake Mix:
1 package of yellow cake mix
1 egg
8 tbsp unsalted butter, melted
Filling:
1 (8oz) package of low-fat cream cheese (softened)
1 (15oz) can pumpkin
3 eggs
1 tsp vanilla
8 tbsp unsalted butter, melted
1 (16oz) box powdered sugar
1 tsp cinnamon
1 tsp nutmeg
Directions:
Preheat oven to 350 degrees
Combine cake mix, egg, butter and mix well with an electric mixer. This mixture will be very thick. I sometimes need to add a splash of water to be able to mix it up. Pat the mixture into the bottom of a lightly greased 13x9 inch baking pan.
To make the filling:
In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, butter and beat together. Next, add the powdered sugar, cinnamon, nutmeg and mix well. Spread the mixture over cake batter and bake for 40-50 minutes. Make sure not to over-bake as the center should be a little gooey. Let it cool for a bit.
Serve with fresh whipped cream. I just use a dollop of Cool Whip on each piece.
I have always used unsalted butter and low fat cream cheese. It makes me feel a little better when eating it. ;)
ENJOY!
It's such a light and healthy dessert (insert sarcasm here).
Gooey Pumpkin Butter Cakes
Ingredients
Cake Mix:
1 package of yellow cake mix
1 egg
8 tbsp unsalted butter, melted
Filling:
1 (8oz) package of low-fat cream cheese (softened)
1 (15oz) can pumpkin
3 eggs
1 tsp vanilla
8 tbsp unsalted butter, melted
1 (16oz) box powdered sugar
1 tsp cinnamon
1 tsp nutmeg
Directions:
Preheat oven to 350 degrees
Combine cake mix, egg, butter and mix well with an electric mixer. This mixture will be very thick. I sometimes need to add a splash of water to be able to mix it up. Pat the mixture into the bottom of a lightly greased 13x9 inch baking pan.
To make the filling:
In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, butter and beat together. Next, add the powdered sugar, cinnamon, nutmeg and mix well. Spread the mixture over cake batter and bake for 40-50 minutes. Make sure not to over-bake as the center should be a little gooey. Let it cool for a bit.
Serve with fresh whipped cream. I just use a dollop of Cool Whip on each piece.
I have always used unsalted butter and low fat cream cheese. It makes me feel a little better when eating it. ;)
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