September 25, 2017


The calendar says it is Autumn in the Northern Hemisphere, but the weather says it's still Summer.  It's suppose to be 89 degrees here in the Midwest today.   But we are promised cooler temperatures are on the way by the end of the week.

 I have been reluctant to make anything with pumpkin until it's cooler and feels like Autumn.  I have also been reluctant to buy mums and pumpkins for outside yet, but I'm sure the first cooler day, I'll be first in line!

 The recipe for Gooey Butter Cake has certainly been around for years, many years.  And the addition of flavors to the top layer is genius!

I have made the pumpkin version as much in the last decade as I have made the original version, but this is the first time I have made it in a cheesecake pan.

I was unsure of how long to bake it, and I just kept checking it until it was done enough to take out of the oven.  It was still "gooey" in the center, and I waited until it was completely cooled and then put it in the refrigerator before cutting and serving.

So  lovely!


Gooey Butter Cake (Or Chess Cake)

1 box yellow cake mix
1 stick butter (melted)
1 egg

8 ounces cream cheese
1 15-ounce can of Pumpkin
3-1/2 cups powdered sugar
3 eggs

Mix cake mix, butter, and 1 egg and spread in the bottom of a cheesecake pan.  Mix cream cheese, pumpkin, powdered sugar, and 3 eggs and pour on top.  Bake at 350 degrees for 1 to 1 hour 15 minutes.  Let cool.  Refrigerate.  Serve with fresh whipped cream.  (You will need to use your judgment on baking time by checking center with a toothpick.  You want it to be a "gooey" consistency but not "runny".)


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