Posts Tagged ‘pumpkin’

Pumpkin Gooey Butter Cake

Monday, November 23rd, 2009
Pumpkin Gooey Butter Cake

Pumpkin Gooey Butter Cake

If you are seeking the perfect dessert to serve this Thanksgiving, look no further.  This is the perfect twist on your classic Pumpkin Pie.  The filling is very similar to pumpkin pie, perhaps a bit sweeter, but also a bit creamier.  The crust is soft and extremely buttery.  The combination of the two create an amazing mouthfeel and offer a satisfyingly sweet end to a rich Thanksgiving dinner.

The Pumpkin Gooey Butter Cake sits amongst my favorite all time desserts.  After serving it to family and friends, I imagine it sits at the top for many people.  Since this is a classic Paula Deen recipe, you shouldn’t be too surprised at how rich it actually is.  And like the name implies, it is not lacking in butter.

But, it is Thanksgiving after all.  It is the one time of year you are expected to overindulge.  Oh Paula Deen and your butter rich recipes…you kill me.   

Pumpkin Gooey Butter Cake


  • 1 (18 1/4-ounce) package yellow cake mix
  • 1 egg
  • 8 tablespoons butter, melted


  • 1 (8-ounce) package cream cheese, softened
  • 1 (15-ounce) can pumpkin
  • 3 eggs
  • 1 teaspoon vanilla
  • 8 tablespoons butter, melted
  • 1 (16-ounce) box powdered sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg


1.)  Preheat oven to 350 degrees F.

2.)  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.

3.)  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.

4.)  Serve your Pumpkin Gooey Butter Cake with fresh whipped cream.


Pumpkin Cupcakes

Thursday, November 5th, 2009
Pumpkin Cupcakes

Pumpkin Cupcakes

This morning I awoke to our first real hard frost, I must admit it saddened me. October and Halloween are over. The leaves have all fallen and there is a nip in the air.  As a native Ohioan one would think I would be accustomed to the arrival of “The Snow”.  Well, this is just not the case.

Along with snow comes wet boots, cold hands and feet, warming up the car, scraping the windshield, shoveling, and the awful truth that it will be dark before 6.   Am I ready? Probably not.  Do I have a choice? Definitely not.  So I better learn to make the best of it. 

One thing that I know will cheer me up is the fact I can bake till my heart’s content. The oven can be on for hours and my kitchen will feel and smell warm and toasty.  Pumpkin, cinnamon, nutmeg, cranberries and nuts come out to play this time of year. 

With Thanksgiving being just around the corner, I plan to experiment with all things pumpkin.  I just love pumpkin.  Pumpkin pie, pumpkin cake, pumpkin cupcakes, pumpkin donuts, pumpkin cookies, pumpkin moon pies, pumpkin bread pudding and the list goes on and on.

On that note… I made some very tasty pumpkin cupcakes for my family and friends over Halloween weekend.  I personally feel like they are an anytime cupcake and even good enough to eat without frosting.  This recipe is also one that can be modified easily to give it that personal touch.  Enjoy!

Pumpkin Cupcakes
Cook Time: 25 minutes


  • 2 ¼ cups all-purpose flour, sift before measuring
  • 1 tablespoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon salt
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground ginger
  • ½ teaspoon ground nutmeg
  • ½ cup butter, softened
  • 1 1/3 cups sugar
  • 2 eggs, beaten until frothy
  • 1 ½  cup mashed cooked or canned pumpkin
  • ¾ cup buttermilk
  • ¾ cup chopped walnuts or pecans (optional)


1.)   Sift together the flour, baking powder, baking soda, salt, ginger, cinnamon, and nutmeg into a bowl.

2.)   Cream butter and sugar until light and fluffy; beat in eggs. Blend in mashed pumpkin.

3.)   Stir in the sifted dry ingredients alternately with the buttermilk, blending until batter is smooth after each addition; stir in chopped walnuts or pecans.

4.)   Spoon batter into well-greased and floured or paper-lined muffin pan cups. Fill about 2/3 full.

5.)   Bake at 375° for 25 minutes, or until a wooden pick or cake tester inserted in center comes out clean.  Cool.

6.)    Frost with Cream Cheese Frosting, Whipped Cream, or leave plain. Makes about 24 cupcakes.