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Thanksgiving is over, but pumpkin season continues … at least at my house!

I have not had a piece of real pumpkin pie yet … this is my pumpkin pie substitute.

It’s what I describe as pumpkin pie with a cake/cookie crust … and wonderful.

It makes me happy :)   It will make you happy too!

This is a nice “portable” dessert that can easily be taken anywhere … leave it in the pan and go!

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OOEY GOOEY PUMPKIN CAKE

(adapted from Paula Deen)

Cake (crust):

  • 1 (18 1/4 ounce) package yellow cake mix
  • 1 egg
  • 1/2 cup (1 stick) butter, melted

Filling:

  • 1 (8 ounce) package cream cheese (I used light), softened
  • 1 (15 ounce) can pumpkin (not pie filling)
  • 3 eggs
  • 1 teaspoon vanilla bean paste (or extract)
  • 1/2 cup (1 stick) butter, melted
  • 1 pound powdered sugar (1 box or about 4 cups)
  • 1 tablespoon pumpkin pie spice (plus more for garnish)
  1. Preheat oven to 350°F.  Lightly grease a 9″ x 13″ baking pan.
  2. Make the cake/crust – Combine the cake mix, egg, melted butter and mix well with an electric mixer.  Pat the mixture into the bottom of prepared pan.
  3. Make the filling – In a large bowl. beat the cream cheese and pumpkin until smooth.  Add the eggs, vanilla, butter and beat together.  Add the powdered sugar, pumpkin pie spice and mix well.  Spread the pumpkin mixture over the cake layer.
  4. Bake for 40-50 minutes.  Be careful not to overbake as the center should be a little gooey.
  5. Cool completely and serve with whipped cream and sprinkle a little pumpkin pie spice on top, if desired.  Serves 12-15.

Son #3 likes this because he likes pumpkin pie, but doesn’t like pie crust …  I don’t understand not liking pie crust!  I ♥ your comments …

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