Pumpkin Gooey Butter Cake & A Giveaway!

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I have to say, nine months ago I had to idea what my little family blog would turn into.  I started it as a quick and easy way to share recipes within my rather large extended family, but my has it grown!  Last month, I had readers from Germany, Australia, Spain, Brazil and India – just to name a few…I hope you are all enjoying what you find here at Lemon-Sugar.com and I hope you’ll continue to come back for a long time.  I’m humbled by your nice comments, feedback and encouragement – I couldn’t do this without you all and I thank you from the bottom of my heart!  Yesterday, I reached a goal I set for myself – 500 fans on my Facebook page – so today we’re going to celebrate! And what better way to celebrate than a fabulous dessert and a chance to win some free stuff? 
Since the fall season is rapidly approaching, I thought it time to break out an old standby – Paula Deen’s Pumpkin Gooey Butter Cake.  The recipe is super simple and it’s amazing.  You might never go back to pumpkin pie after you try this.  If you’ve had PD’s regular Gooey Butter Cake and loved it – you just can’t pass up this version.  Try it. 
Like I said, the recipe is pretty straightforward.  The only real advice I can offer is that it can be hard to judge when it’s done.  You want the middle to be gooey, but not runny. And if you bake it too long, the crust will burn and you’ll lose the “goo-factor” which is really what makes it so wonderful in the first place.  Just keep an eye on it and if the middle isn’t done but the crust is getting dark, just cover it with foil until it’s ready to come out of the oven.
As promised, my way of saying thank you to all my readers is to finally offer an amazing giveaway.  One reader will win an awesome fall-themed cupcake pack from Bake It Pretty.  I buy a lot of my fun baking accessories from this site and I’m more than happy to share the love!  First, you’ll receive two packages of cupcake liners (theirs are awesome, grease-proof and super sturdy).  I’ll also throw in a package of chocolate brown jimmies and some orange candy beads, perfect for Thanksgiving or Halloween cupcakes!


Finally, and the best part:  you’ll also win this completely awesome cupcake icing kit – which includes five tips and a 16-inch pastry bag.  These are the only tips I use anymore for all of my cupcake decorating!  Awesome. 

So, how do you win?  Easy.  You can enter as many times as you want, but you have to do one of the following things each time you enter:

1) Go to a recipe on my blog (any recipe) and leave a comment.  The comment can be anything (be nice, please) but I’m looking for feedback – what you like about it, if you’ve made it, if you plan to make it.  Then come back here and leave a comment stating you did so.  That’s one entry.
2) Pin one of my blog images on Pinterest.com.  Then come back here and leave a comment stating you did so.  For each picture you pin, leave a comment here and earn another entry!
3) Suggest my Facebook page to your friends on Facebook.  Then, come back here and leave a comment stating you did so.  That’s another entry!

So – there you go.  Three ways to enter, and you can enter as many times as you want.  Just be sure to leave a comment on this post (below) stating what you did to enter.  And be sure to leave your email address so I can contact you.  The winner will be selected by random.org and the winners action’s will be verified. 

The giveaway opens now, and will remain open until Friday 9/9/11 at 12:00pm CST.  The winner will be announced Friday afternoon.


Pumpkin Gooey Butter Cake
Yield:  6 to 8 servings

Crust Ingredients:
1 package yellow cake mix
1 egg
1 stick (8 Tablespoons) melted butter

Cake Ingredients:
15 oz canned pumpkin
8 oz cream cheese, softened
3 eggs
1 stick (8 Tablespoons) melted butter
1 pound (16 oz)  powdered sugar
1 teaspoon vanilla
1 teaspoon cinnamon or pumpkin pie spice

Preheat oven to 350 degrees. In the bowl of a stand mixer, combine cake mix, 1 egg and 1 stick of butter.  Pat the mixture into the bottom of a 9×13 cake pan.  (I used my springform pan instead.)  Make sure you allow some crust to inch up the side of the pan .

In the same bowl, combine pumpkin and softened cream cheese until creamy.  Add eggs, powdered sugar, butter, vanilla and spices and combine until well mixed.  Pour mixture over the crust.  (I didn’t use all of it for my springform pan, I had some leftover…)

Bake for 40-50 minutes.  Do not overbake, the middle should still be “gooey.”  (For the springform pan, I baked it for 65 minutes, covering the top with foil in the last 15 minutes of baking.)

Enjoy!

Source:  Paula Deen

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