Pumpkins and More Pumpkins!

There is pumpkin everywhere.

There was pumpkin in my last post.

I'm getting excited because it's the time of year for a Molly tradition: Pumpkin Gooey Butter Cake.

It's like the best pumpkin pie you'll ever have. In fact, if you don't like pumpkin pie you'll like this. I promise. I know people who can vouch for that statement.

Here's Paula's famous recipe:

Ingredients:

Cake:

• 1 (18 1/4-ounce) package yellow cake mix
• 1 egg
• 8 tablespoons butter, melted

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

Directions

Preheat oven to 350 degrees F.

Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.

To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.

Serve with fresh whipped cream.

recipe courtesy of paula deen.

This is best the next morning, fresh out of the refridgerator with a giant cup of coffee and whipped cream stirred together. Just sayin...