••••GOOEY PUMPKIN BUTTER
••••CAKE WITH PECANS!!
Gooey Pumpkin Butter Cake with Pecans
- Prep Time15 MIN
- Total Time1 HR 30 MIN
- Servings8
Recipe by Stephanie Wise and Paula Deen
Ingredients
Cake base:
- 1
- box Betty Crocker™ SuperMoist™ yellow cake mix
- 8
- tablespoons (1 stick) unsalted butter, melted and cooled slightly
- 1
- egg
Filling:
- 1
- (8 ounce) package cream cheese, softened
- 1
- (15 ounce) can pumpkin
- 8
- tablespoons (1 stick) unsalted butter, melted and cooled slightly
- 1
- teaspoon vanilla
- 3
- eggs
- 1
- (16 ounce) box or bag powdered sugar
- 2
- teaspoons pumpkin pie spice
- Caramel sauce and candied pecans, for topping
Directions
- 1 Heat oven to 350°F. Line bottom of a 10-inch round springform pan with parchment paper, then lightly spray pan with cooking spray (alternatively, you can use a greased 13 x 9-inch pan).
- 2 Cake base: In a large bowl or bowl of a stand mixer, beat cake mix, melted butter and egg until well combined. Spread and press batter evenly into bottom of prepared pan.
- 3 Filling: In another large bowl (or clean bowl of a stand mixer), beat cream cheese and pumpkin until well combined. Add melted butter, vanilla and eggs; stir until combined. Stir in powdered sugar and pumpkin pie spice until just combined. Pour batter evenly into pan over cake base.
- 4 Bake 1 hour to 1 hour 15 minutes, until center of cake is just set and slightly wobbly (if using a 13x9-inch pan, lessen the baking time). Cool completely on a cooling rack.
- 5 Remove sides of springform pan. Serve slices of cake with caramel sauce and candied pecans on top.
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Expert Tips–
Purchase candied pecans at the grocery store or make your own. Plain pecans can be substituted for candied if desired.
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