Who can resist this cake?
Forget the pumpkin pie – heck, you can even forgo the turkey! This year, Thanksgiving is all about the Gooey Pumpkin Butter Cake. Or at least mine will be, anyway.
I’m a big traditionalist when it comes to Thanksgiving. It’s my second favorite holiday behind Christmas, and that's because my mom’s Thanksgiving dinner is the best meal of my year. It would be my last meal if I could choose it, it’s so omnomnommy. And she always makes a pumpkin pie that is to die for.
But you see, then I went and met pumpkin gooey butter cake. And it was topped with candied pecans and caramel sauce… and, well, I just think it’s about time to break tradition (I love you, Mom! Please still make me that sweet potato casserole I like because you’re pretty and smart and amazing). And I think once you give this recipe a try, you’ll want to add it to your Thanksgiving – or weeknight – menu, too.
To start, make sure you have all the ingredients. The base is yellow cake mix, melted butter and egg, while the filling is a mix of pumpkin, cream cheese, MORE butter, eggs and spices. It’s so over the top, it’s ridiculous. Ridiculously yummy, that is.
Combine the ingredients for the cake base and press the batter into a greased and lined 10-inch springform pan (alternatively, you can bake the cake in a greased 13-by-9-inch pan – just be sure to lessen the baking time, as the cake will be thinner).
Whip up the pumpkin-cream cheese batter and pour it evenly over the top.
Bake the cake for approximately 1 hour to 1 hour 15 minutes, until the center is just set. It’ll still wobble a bit when it’s done, almost like a cheesecake, but that’s good: overbaking will cause the cake to be less gooey and we really want all that gooeyness.
Once the cake is cooled, serve slices with drizzled caramel sauce and candied pecans on top (YOLO).
Oh. Mah. GAH. New Thanksgiving tradition: Faceplant into this cake.