Tori's SkyMoms Tips....Fall decorations and a Yummy dessert to go along with your beautiful home decor!

After a little fun with Fall decorating...oh, and I must admit I am in love with anything Chevron Patterned... But, now I am getting really excited for getting out all my Christmas decorations!!  So to end this week with my fall decor and the beginnings of putting out all my Christmas decor, I thought we would celebrate with Paula Deens, Pumpkin Gooey Butter Cakes!!

The internet is all abuzz with Thanksgiving culinary masterpieces, so it is only fair that I join in on the fun and share this recipe.

They are called Pumpkin Gooey Butter Cakes and they make pumpkin pie feel like the third sister-wife of the dessert table. 

You can tell by the title that this recipe is clearly a Paula Deen.  Only she would title a recipe “Gooey Butter Cakes.”  Thanksgiving is her bailiwick.  No contest.

Usually I have a nose for the more nutritionally balanced recipes, but this is a well-worth-it exception.  And if you want to make yourself feel better about the two sticks of butter in this recipe, remember that pumpkin is a vegetable.

Pumpkin Gooey Butter Cakes

Ingredients

Cake:

• 1 (18 1/4-ounce) package yellow cake mix
• 1 egg
• 8 tablespoons butter, melted

Filling:

• 1 (8-ounce) package cream cheese, softened
• 1 (15-ounce) can pumpkin
• 3 eggs
• 1 teaspoon vanilla
• 8 tablespoons butter, melted
• 1 (16-ounce) box powdered sugar
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg

Directions

Preheat oven to 350 degrees F.

Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.

To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes.  Check on them after about 35 minutes so you make sure not to overbake them. The center should be a little gooey.   Let the pan cool completely before you cut the squares.  I usually cut them pretty small since they are so rich.  Dust them with powdered sugar to make them extra pretty before serving them.

Please, please trust me on this one.  Tear up that stale pumpkin pie recipe and enjoy this variation.  Just put on your heals and  and dazzle the person(s) you are most thankful for with this sinful seasonal delight.

Tori Miller

Sky Ranch SkyMom Parenting Mentor