pumpkin gooey butter cake

Happy September!  While this month doesn't spell fall weather for Santa Barbara, I've got that autumn bug ... especially when it comes to food.   Bring on the pumpkin!

Gooey Butter Cake is a buttery, cream-cheesy cake that is traditionally baked in St. Louis, where I grew up.   You'll find it at any well-stocked picnic or pot luck event.  While on Pinterest the other day, I saw someone had made a pumpkin variety - be still my heart.  I had to try it out.   The recipe is the same as the traditional style, with a can of pumpkin and spices added.

Gooey Butter Cake (my friend Megan's recipe)

Crust:
1 Yellow Cake Mix
1 Egg
1 stick of butter, melted

Mix with fork, and press in bottom of 9x13 pan.

Top:
1 pound powdered sugar (4 cups)
1 package cream cheese, softened (8 oz)
1 stick of butter, very soft or melted
2 eggs
1 tsp vanilla

Mix and pour over base.

Bake at 350 degrees for 40-50 minutes, or until set.  The center should still be slightly gooey.

Cool and serve topped with powdered sugar.  Delicious!  But not diet friendly.  :)

To make the pumpkin version, add one 15 ounce can of pureed pumpkin (plain pumpkin, not canned pumpkin pie), 1 tsp cinnamon, and 1 tsp nutmeg. Thanks for subscribing!