Recipe for...Pumpkin Gooey Butter Cake


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Recipe for... Recipe for bread Recipe for cake Recipe for chicken Recipe for cookies Recipe for kids All recipe categories All recipes	Pumpkin Gooey Butter Cake This recipe is rated : 0 Recipe Ingredients Cake 1 (18.25 ounce) box yellow cake mix 1 large egg 1/2 cup (1 stick) butter, melted Filling 8 ounces cream cheese, softened 1 (15 ounce) can pureed pumpkin 1/4 cup granulated sugar 1/4 teaspoon salt 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 3 large eggs 1 teaspoon vanilla extract 1/2 cup (1 stick) butter, melted 1 (16 ounce) box confectioners' sugar, divided Pecan halves, for garnish Whipped cream, as an accompaniment Cooking Procedures Preheat oven to 350 degrees F. Lightly grease a 9 x 13-inch baking pan. Combine cake mix, egg and melted butter; mix well. Pat into pan. To prepare filling: Beat cream cheese until smooth. Beat in pumpkin, sugar, salt, cinnamon, nutmeg, cloves, egg and vanilla extract. Add butter; beat until smooth. Set aside 2 tablespoons confectioners' sugar; add remainder to pumpkin mixture and mix well. Spread over cake mixture. Bake for 40 to 50 minutes. Do not over-bake; center should be a little gooey. Let cool, then sprinkle with reserved 2 tablespoons confectioners' sugar. Cut into bars. Garnish with pecan halves and serve with whipped cream.	recipe titles recipe ingredients Excerpt from the wayback cook-book collection: leaving it to you to vary and improve on them. Vegetable soups. For you understand that it is not my intention to write for you a regular cook-book. After you become familiar with the spirit of the art of cookery, you will continue after the beginning you have made to teach yourself far better than any one else could do it. Julienne Soup. Take one carrot, a quarter of a white turnip, a quarter of a celery-root, half a parsnip, one small leek, about four leaves of a head of lettuce, an
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