PUMPKIN GOOEY BUTTER CAKE
Pumpkin pie lovers will adore this easy cake -- the pumpkin pie filling is baked into a spice cake crust, so you don't have to worry about pie dough, and you can get straight to the best part -- the rich pumpkin filling topped with whipped cream!
Provided by Food Network Kitchen
Categories dessert
Time 1h55m
Yield 10 to 12 servings
Number Of Ingredients 13
Steps:
- For the crust: Preheat the oven to 350 degrees F. Spray a 13-by-9-inch glass baking dish with cooking spray. Combine the cake mix, eggs and vanilla in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until smooth, about 1 minute. Add the butter and mix just until combined. Spread the mixture evenly in the prepared baking dish.
- For the filling: Beat the cream cheese in a clean mixer bowl with the paddle until light and smooth, scraping the sides occasionally, 1 to 2 minutes. Add the eggs, pumpkin pie spice and vanilla and beat until smooth. Add the pumpkin and butter and beat until smooth. Add the confectioners' sugar and beat on low speed to incorporate, and then beat on medium until light and smooth, about 1 minute. Pour over the cake layer and smooth the top with a spatula.
- Bake until the edges are puffed and golden brown and the center is just set, about 40 minutes. Let cool. Cut into squares and serve topped with whipped cream.
GOOEY PUMPKIN BARS
Kid friendly, gooey pumpkin bars. I wanted to call them "pumpkin crack bars," but decided to go the more appropriate route. See full post here: http://lindscooks.blogspot.com/2011/10/pumpkin-crack-bars.html
Provided by Lindsey Cook
Categories Other Desserts
Time 1h
Number Of Ingredients 15
Steps:
- 1. Preheat oven to 350 degrees.
- 2. In a mixing bowl, blend together butter, egg, cake mix and pumpkin puree. Once combined, press mixture into a buttered 9x13 inch pan.
- 3. Cream butter and cream cheese. Add in egg. Blend until combined. Add in pumpkin puree, vanilla, sugar, and spices.
- 4. Pour batter over top of cake layer.
- 5. Bake for about 40 to 45 minutes. Cake will be a light orange color and the top will still be somewhat gooey. Let cool, then serve.
PUMPKIN GOOEY BARS
This is a nice alternative to pumpkin pie. It has a great flavor and is soft in the middle. Make sure not to overbake as the center should be a little gooey.
Provided by SpeechTeachMe
Categories Dessert
Time 1h10m
Yield 6-8 serving(s)
Number Of Ingredients 11
Steps:
- Combine all the ingredients of the cake as directed by the ingredient list (not the cake box).
- Mix well with an electric mixer.
- Pat the mixture into the bottom of a lightly greased 13 x 9 inch baking pan.
- In a large bowl, beat the cream cheese and pumpkin until smooth.
- Add the eggs, vanilla, and butter and beat together.
- Stir in the powdered sugar, cinnamon, nutmeg, and mix well.
- Spread the pumpkin mixture over the cake batter and bake at 350 for about 50-60 minutes or until baked. **Inside should be gooey, but not runny**.
- Let cool on wire rack and cut into squares.
- Refridgerate left overs.
Nutrition Facts : Calories 1139.5, Fat 57.1, SaturatedFat 29.4, Cholesterol 248.8, Sodium 1009.2, Carbohydrate 149.9, Fiber 1.6, Sugar 113.9, Protein 11.3
PUMPKIN BARS(PAULA DEEN)
Another recipe that I just have to try but need to post to save. This looks and sounds like a great alternative to traditional pumpkin pie.
Provided by Recipe Baroness
Categories Dessert
Time 45m
Yield 24-48 Bars
Number Of Ingredients 13
Steps:
- Preheat the oven to 350°F.
- Using an electric mixer at medium speed, combine the eggs, sugar, oil and pumpkin until light and fluffy.
- Stir together the flour, baking powder, cinnamon, salt and baking soda.
- Add the dry ingredients to the pumpkin mixture and mix at low speed until thoroughly combined and the batter is smooth.
- Spread the batter into a greased 13 by 10-inch baking pan.
- Bake for 30 minutes.
- Let cool completely before frosting.
- Cut into bars.
- To make the icing: Combine the cream cheese and butter in a medium bowl with an electric mixer until smooth.
- Add the sugar and mix at low speed until combined.
- Stir in the vanilla and mix again.
- Spread on cooled pumpkin bars.
Nutrition Facts : Calories 295, Fat 17.1, SaturatedFat 5.7, Cholesterol 51.6, Sodium 256.3, Carbohydrate 33.7, Fiber 0.5, Sugar 24.3, Protein 2.9
PUMPKIN GOOEY CHESS SQUARES
Make and share this Pumpkin Gooey Chess Squares recipe from Food.com.
Provided by ratherbeswimmin
Categories Bar Cookie
Time 1h30m
Yield 24 large bars
Number Of Ingredients 8
Steps:
- Preheat oven to 350°; position oven rack in the middle of oven; spray the bottom only of a 13x9 inch baking pan with cooking spray.
- Melt ½ cup butter in a saucepan over low heat.
- In a bowl, beat the cake mix, melted butter, and 1 egg with an electric mixer set on medium speed until well blended (mixture will come together as a thick dough).
- Pat the dough evenly into prepared pan; set aside.
- Melt the remaining stick of butter in a small saucepan over low heat.
- In a bowl, beat the softened cream cheese and canned pumpkin with an electric mixer on medium speed until blended and smooth, scraping down the sides of bowl when needed.
- Add in the melted butter, remaining 3 eggs, and vanilla extract; blend until smooth.
- Add in the powdered sugar and pumpkin pie spice; blend until smooth.
- Spread pumpkin mixture over prepared crust; bake 42-45 minutes (do not overbake; bars should be slightly gooey).
- Transfer to a wire rack and cool completely.
- Cut into bars/squares; cover and store in refrigerator.
Nutrition Facts : Calories 286.9, Fat 14.8, SaturatedFat 8, Cholesterol 66, Sodium 236.2, Carbohydrate 36.5, Fiber 0.5, Sugar 28.9, Protein 3
PUMPKIN BARS (PAULA DEEN)
Make and share this Pumpkin Bars (Paula Deen) recipe from Food.com.
Provided by SharleneW
Categories Bar Cookie
Time 40m
Yield 48 small bars or 24 large bars
Number Of Ingredients 14
Steps:
- Preheat oven to 350°F.
- In a mixing bowl, beat eggs, sugar, oil, and pumpkin at medium speed with an electric mixer until light and fluffy.
- In a separate bowl, combine flour, baking powder, cinnamon, salt, and baking soda. Add to pumpkin mixture and beat at low speed with an electric mixer until thoroughly combined and batter is smooth.
- Spread batter in an ungreased nonstick 13-x 10-inch baking pan. Bake for 30 minutes. Cool completely before frosting.
- For frosting: In a mixing bowl, beat cream cheese and butter at medium speed with an electric mixer until smooth. Add confectioners' sugar and beat at low speed until combined. Add vanilla and beat until desired consistency is reached.
- If desired, garnish with ground cinnamon.
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- Heat oven to 350F, line an 8×8-inch pan with aluminum foil, spray with cooking spray; set aside.
- In a bowl, combine the packet of pumpkin spice cookie mix (reserve glaze packet), butter and egg.
- Place 2/3 of the dough out into prepared pan, smoothing lightly with a spatula as necessary; reserve remainder. Evenly drizzle half the can of sweetened condensed milk leaving a bare 1/4-inch margin around the edges. Evenly sprinkle the chocolate chips. Place remaining dough on top of chocolate chip layer (There won’t be complete coverage but that’s okay because it ‘grows’ together during baking.)
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