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Saturday, December 19, 2015

Gooey Pumpkin Butter Cake With Pecans

Gooey Pumpkin Butter Cake with Pecans

An over-the-top gooey pumpkin cake with caramel sauce and candied pecans.

Ingredients:

Cake Base:

1         box Betty Crocker™ SuperMoist™ yellow cake mix
8         tablespoons (1 stick) unsalted butter, melted and cooled slightly
1         egg

Filling:

1         (8 ounce) package cream cheese, softened
1         (15 ounce) can pumpkin
8         tablespoons (1 stick) unsalted butter, melted and cooled slightly
1         teaspoon vanilla
3        eggs
1        (16 ounce) box or bag powdered sugar
2        teaspoons pumpkin pie spice
         Caramel sauce and candied pecans, for topping
Directions:
  • 1 Heat oven to 350°F. Line bottom of a 10-inch round springform pan with parchment paper, then lightly spray pan with cooking spray (alternatively, you can use a greased 13 x 9-inch pan).
  • 2 Cake base: In a large bowl or bowl of a stand mixer, beat cake mix, melted butter and egg until well combined. Spread and press batter evenly into bottom of prepared pan.
  • 3 Filling: In another large bowl (or clean bowl of a stand mixer), beat cream cheese and pumpkin until well combined. Add melted butter, vanilla and eggs; stir until combined. Stir in powdered sugar and pumpkin pie spice until just combined. Pour batter evenly into pan over cake base.
  • 4 Bake 1 hour to 1 hour 15 minutes, until center of cake is just set and slightly wobbly (if using a 13x9-inch pan, lessen the baking time). Cool completely on a cooling rack.
  • 5 Remove sides of springform pan. Serve slices of cake with caramel sauce and candied pecans on top.
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Source: bettycrocker.com / Stephanie Wise

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