Like a gooier, richer version of pumpkin pie with a spice cake crust!! Butter + cream cheese = lives up to its GOOEY name! Make it for Thanksgiving instead of pumpkin pie!!
one 16.25-ounce box spice cakeyellow cake may be substituted
1large egg
½cupunsalted butter, melted
Filling
one 8-ounce package brick-style cream cheesesoftened (don’t use lite or fat-free)
one 15-ounce can pumpkin puree
3large eggs
1teaspoonvanilla extract
½cupunsalted butter, melted
4cupsconfectioners’ sugarplus more for dusting before serving
2teaspoonspumpkin pie spice
½teaspoonsaltoptional and to taste
Instructions
Preheat oven to 350F. Line a 9×13-inch baking pan with aluminum foil for easier cleanup, spray with cooking spray; set aside.
Base:
To a large bowl, add the cake mix, egg, butter, and mix well with an electric mixer. Pat the mixture into the bottom of the prepared pan with a spatula or your fingers; set aside.
Filling:
To a large bowl (same one you used for the base is fine, just wipe out with a paper towel), add the cream cheese, pumpkin, and beat until smooth.
Add the eggs, vanilla, butter, and beat until smooth and incorporated.
Add the confectioners’ sugar, pumpkin pie spice, optional salt, and beat until smooth and incorporated. Scrape down the sides of the bowl as necessary.
Evenly pour pumpkin mixture over the base and bake for 45 to 55 minutes, or until edges have set and center is still a bit gooey and jiggly. For me, it took 55 minutes for the filling to all set up, with the exception of a 4-inch circular area in the middle that was still a bit gooey and jiggly. Start checking at 40 minutes since all ovens, pans, climates, and ingredients vary. Cake firms up and has less jiggle as it cools.
Allow to cool on a wire rack for at least 1 hour before dusting with confectioners’ sugar, slicing, and serving. However, I prefer to cover and refrigerate for 4+ hours, or overnight, so it’s well-chilled before serving. (see note below)
Notes
Note: If you’re chilling it in the fridge, don’t dust with confectioners’ sugar until right before serving or the sugar will ‘melt’ into the cake. Storage: Cake will keep airtight in the fridge for up to 5 days.Adapted from Paula Deen.