October 6, 2016


I am glad I live in a world with Octobers.  The month of October truly has the most beautiful light.  And the reds, oranges, and yellows of the season make it particularly beautiful.

I do love summer, but I love fall just as much.  

My two favorite months are June . . . and October.

I've always loved pumpkins and scarecrows and caramel apples.

This Gooey Butter Cake recipe has been around for many years.  The original recipe I used was in a cookbook that my church sold as a fundraiser so many years ago, I can't even remember when.  I'm going to guess the early 80's.

I have made different versions of this delicious recipe through the years, but I believe this one is my very favorite.  

If you don't want to put a pumpkin on top of each bar, a pecan half is perfect.


1 box of Pillsbury Yellow Cake Mix
1 stick of butter (melted)
1 egg, room temperature

8-ounce package of cream cheese, room temperature
1/2 stick of butter (melted)
4 cups of powdered sugar
3 eggs, room temperature
1 teaspoon vanilla

1.  Preheat oven to 350 degrees F.

2.  In a stand mixer, mix cake mix, butter and one egg and spread in a 8 x 12 pan.

3.  In a stand mixer, mix cream cheese, powdered sugar and three eggs together and pour on top of cake mixture.

4.  Bake at 350 degrees F for 50 minutes or until done.

Serve to Family and Friends!!

Happy Fall, Ya'll!


No comments:

Post a Comment