September/October 2007
Adapted from Paula Dean, Food Network
Yield: About 2 dozen servings
For the cake:
- 1 181/4-ounce package yellow cake mix
- 1 large egg, lightly beaten
- 8 tablespoons unsalted butter, melted
For the topping:
- 1 8-ounce package cream cheese, softened
- 1 15-ounce can pumpkin purée
- 3 large eggs, lightly beaten
- 8 tablespoons unsalted butter, melted
- 1 teaspoon vanilla extract
- 1 16-ounce box confectioners’ sugar
- 1 teaspoon ground cinnamon
- 1 teaspoon ground nutmeg
- About 1 cup heavy cream, for whipping
- Additional confectioners’ sugar, as desired
For the cake: Position a rack in the center of the oven and preheat the oven to 350 degrees. Lightly grease a 9- by 13-inch baking pan and set aside.
Place the cake mix, beaten egg and melted butter in the bowl of an electric mixer fitted with a paddle attachment. Mix until well combined. (Start the mixer on low speed to prevent the cake mix from scattering.) Pat the mixture into the bottom of the prepared pan and set aside.
For the topping: In a large bowl, beat the softened cream cheese and pumpkin until smooth (using an electric mixer as needed). Gradually add the eggs, melted butter and vanilla extract, beating until smooth. Stir in the confectioners’ sugar and ground spices. Mix well.
Spread the topping over the cake batter and bake 40–50 minutes. Be sure not to overbake, as the center should remain somewhat gooey.
In the bowl of an electric mixer fitted with a whip attachment, combine the heavy cream with the confectioners’ sugar (to taste). Beat the cream until stiff but not grainy. Serve alongside the pumpkin gooey butter cake.
