Pumpkin Ooey Gooey Butter Cake
Author: 
Recipe type: Cake, Dessert
Prep time: 
Cook time: 
Total time: 
Serves: 16 servings
 
Cake bottom layer with a creamy pumpkin cheesecake filling. Top with whipped cream to serve.
Ingredients
  • Cake layer
  • 1 yellow cake mix
  • 1/2 cup butter melted
  • 1 egg
  • 1/4 cup water
  • Topping
  • 8 oz. cream cheese at room temperature
  • 1 16 oz. can of pumpkin
  • 3 eggs
  • 1/4 cup butter
  • 1/2 cup sugar
  • 2 1/2 cups confectionery sugar
  • 1/2 cup heavy cream
  • 2 teaspoons cinnamon
  • 1/2 teaspoon ginger
  • few sprinkles nutmeg
  • Whipped Cream
  • 1 cup heavy cream
  • 1 teaspoon vanilla
  • 1/3 cup sugar
  • Toffee Bits
Instructions
  1. Preheat oven to 325 degrees.
  2. Put the cake mix, butter, egg and water in a mixing bowl. Beat until thoroughly mixed. Spread on the bottom of a 9 x 12 pan.
  3. Put all of the topping ingredients in a mixer bowl. Mix until everything is thoroughly combined. Pour over the cake layer.
  4. Bake for about 60 minutes. Mixture will be puffed in the center when done and a cake tester or toothpick will pull out clean.
  5. To serve whip the heavy cream with the vanilla and sugar until soft peaks form. Top cake and then sprinkle on a few toffee bits.
Notes
This cake baked for 1 hour and 10 minutes. I started checking it at 50 minutes and in 10 minute intervals after that. Every oven bakes differently. A tester will pull clean when the cake is done and center will be slightly puffed.
Recipe by Recipes Food and Cooking at https://recipesfoodandcooking.com/2015/09/12/pumpkin-ooey-gooey-butter-cake/