Part III - The Finale

Okay so it's a new week and Thanksgiving is past us.. I debated on whether to blog about this most excellent of all the Gooey Butter Cakes, because yanno what? I am sick of Thanksgiving. Yes, I've said it. I've given my thanks, I've cooked my heart out and now I want to for-get it. BUT this version of Paula Deen's Gooey Butter Cakes is the best one of all - so good that just because it's pumpkin doesn't mean you can't (and shouldn't!) make it any time during the year. Cut into smaller bars, this would be perfect for your Christmas dinner as well - or even as part of your Christmas baking gifts. Paula said in her book to not be surprised if you never go back to a traditional pumpkin pie again after trying this cake. She's right. Again, I bring up my mother - who's stuffing was a staple at our Thanksgiving table for over 20 years.. until I made the Easy Stuffing. Now her stuffing is a thing of the past. Same with her pumpkin pies. She made beautiful pumpkin pies every year and there was rarely any left over after the first assault on leftovers. Until.. until I watched the lurve of my life, the reason my cholesterol is high, Paula Deen, make this cake on one of her shows. It was the first Gooey Butter cake that I'd ever made. And it is now the replacement of my Mom's pumpkin pies. Pumpkin Gooey Butter Cake Courtesy of Paula Deen 1 (18 1/4-ounce) package yellow or butter cake mix 1 egg 8 tablespoons butter, melted (1 stick or 1/2 c.) Filling: 1 (8-ounce) package cream cheese, softened 1 (15-ounce) can pumpkin 3 eggs 1 teaspoon vanilla 8 tablespoons butter, melted (1 stick or 1/2 c.) 1 (16-ounce) box powdered sugar 1 teaspoon cinnamon 1/2 teaspoon nutmeg Preheat oven to 350º 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.