Buttery Pumpkin Cake

This cake has the best mouth feel of anything I've ever eaten

Ingredients

• 1 (18 ounce) box 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) package confectioners' sugar
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg

Directions

1. Combine the cake mix, 1 egg and 8 tablespoons butter in a bowl. Mix well with an electric mixer.
2. Pat the mixture into the bottom of a lightly greased 9- by 13-inch baking pan.
3. Beat the cream cheese and pumpkin in a large bowl until smooth.
4. Add the 3 eggs, vanilla and 8 tablespoons butter, and mix well.
5. Stir in the confectioner's sugar, cinnamon and nutmeg.
6. Spread the pumpkin mixture over the cake layer.
7. Bake at 350 degrees for 40 to 50 minutes. Do not over bake, as the center should be gooey.

If you are expecting a cake texture you will get more of a "bar" texture with the crust at the bottom and the gooey goodness on the top. Loved the taste and if you have a sweet tooth

Resep Lainnya:

• 
• 
• 
• 
•