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.
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