It is, from now, till the end of December, and even beyond, the season of pumpkin. Time to try some new twists on the old favorites. This recipe is loosely based on Paula Deen's Gooey Pumpkin Butter Cake, that itself is a take on Gooey Butter Cake. Now, I've eaten Gooey Butter Cake before, and it's so sweet that it'll make your teeth fall out on the spot. A whole box (16 oz) of powdered sugar in the filling will do that. I've also seen Paula Deen and TV, and she's the kind of person who'd deep-fry a stick of butter and serve it with gravy. So I made some changes.
I used brown sugar, because it has nice flavor. To enhance it further I added some molasses. I believe that the dark, deep richness of molasses go exceptionally well with pumpkin. I also changed the crust (yellow cake mix, really?) to one made out of cinnamon graham crackers. It could, of course, be regular graham crackers with cinnamon added.
Gooey Pumpkin Cake
Cake:
16 oz cinnamon graham crackers, ground (it can actually be slightly less)
8 tbs (4 oz) butter, melted
Filling:
8 oz cream cheese, softened
15 oz can of pumpkin
8 tbs butter
3 eggs
1 cup brown sugar
1/2 cup molasses
1 tbs cinnamon
1 tbs nutmeg
Preaheat oven to 350ºF
Combine the ground graham cracker and butter. Pat the mix into the bottom of a lightly buttered 13x9" baking pan.
In a large bowl beat the cream cheese and the pumpkin till smooth. Add the eggs, vanilla, and butter, and beat together. Add sugar, cinnamon, molasses, nutmeg, and mix well.
Spread the pumpkin mix over the cake and bake for 40 to 50 minutes. It should still be jiggly in the middle when you take it out of the oven.
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10 comments:
Hell, yes!
Cake me!
You make it sound dirty. I'm not surprised.
Hee hee. That photo is pretty sexy.
This weekend I'm going to have to get me a pumpkin and figure out what I can substitute for the graham crackers (we don't have those here).
Then it's time to get gooey!
If I eat all that I'm certain to be jiggly in the middle. Hey ho.
You're a genius.
I'm looking forward to roasted pumpkin seeds.
Dive, I think it's sort of close to digestive biscuits. Although perhaps not quite as absorbent. Btw, do you mean to say you're not jiggly yet?
Jean, you're seriously overestimating me.
K, are you roasting them yourself?
Hahaha, Vanda. Yes, I'm afraid I am way too jiggly around the middle.
Yes. That's the only way I like them. Messy process, though.
Watch out: there seems to be a mistake with the recipe. The original calls for butter in the filling (8 tablespoons), but that's not listed in this. Also, it misses out when to add the molasses.
Good catch. I fixed it!
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