Monday, November 1, 2010

PUMPKIN LOVE ~ Pumpkin Gooey Butter Cakes


Hi, it's Carmen...welcome to my blog, Baking is my Zen.

Today's post is about
PUMPKIN LOVE ~ Food Bloggers Share Recipes

Thoughts of pumpkins bring to mind thoughts of pumkin desserts for the Thanksgiving Holiday.

Thanksgiving is a time to celebrate with family and friends…to be grateful for one another; our material blessings, and our freedom. It is a time to give thanks to God for all our blessings.


"In 1621, the Plymouth colonists and Wampanoag Indians shared an autumn harvest feast that is acknowledged today as one of the first Thanksgiving celebrations in the colonies. For more than two centuries, days of thanksgiving were celebrated by individual colonies and states. It wasn't until 1863, in the midst of the Civil War, that President Abraham Lincoln proclaimed a national Thanksgiving Day to be held each November."

In the United States, Thanksgiving is observed and celebrated on the fourth Thursday in November. This year, Thanksgiving Day falls on November 25, 2010.

By the way... are you a food blogger? Do you own a flickr account?
If so, I invite you to add your dessert recipe photos from your blog to my flickr group called

Today, a  few fellow bloggers and I share
with you pumpkin desserts  that you can prepare for your families this Thanksgiving.

I want to say ‘Thank You’ to all the bloggers (names listed alphabetically) who have collaborated
together with me to make this post possible for you!

It was fun collaborating with all of you.
Thanks for being supportive my dear blogger friends!

Thank you,
Bonnie
Gloria
Jen
Rebecca

Below, you’ll find FIVE food blogger pumpkin dessert recipes.
Click on their blog name to view recipes.

Pumpkin Gooey Butter Cakes
After making fat-free desserts one Thanksgiving, everyone in my family missed the Pumpkin Gooey Butter Cakes. It is now a ‘must’ that I bake this cake for Thanksgiving.

Bonnie of Sweet Life
Pumpkin Pie Tamales
Why should tamales be limited to only dinner...why not dessert?

Gloria of The Ginger Snap Girl
Pumpkin Pots de Creme with Candied Spicy Pecans
Pumpkin rocks! Need I say more?


Jen of NJEpicurean
Creamy Pumpkin Custard with Rum-Raisin Compote
I was sold at the description of this pumpkin dessert - " the texture is somewhere between a creme brulee and a light and airy cheesecake."

Rebecca of Beurrista
Pumpkin Whoopie Pies

Remembrances of a fun weekend getaway with college girlfriends.

~     ~     ~     ~     ~     ~

This dessert is so simple, your kids can make it.
This dessert was one that I was not so thrilled about making because it uses a cake mix.
I prefer to bake from scratch.
However, I don’t know what circumstances propelled me to make this for Thanksgiving, but I’m glad I did.
The cake tasted great and was well received by my family.

Pumpkin Gooey Butter Cakes
By Paula Deen
Slightly adapted by Carmen of Baking is my Zen

Cook Time: 50 minutes
Level: Easy
Yield: 6-8 servings

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 (room temperature)
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg (I use pumpkin pie spice instead)

TOPPING
Whip Cream (store bought or freshly made)
Ground Cinnamon


DIRECTIONS:

Preheat oven to 350 degrees Fahrenheit.

To make the bottom layer of the cake:
Combine the cake mix, egg, and melted butter and mix well using a mixer.

The texture at this point resembles cookie dough.

Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.
(I add parchment paper for easy removal from pan).

To make the filling:
In a large bowl, beat the cream cheese and pumpkin until smooth.

Add the eggs, vanilla, and melted butter, and beat together.

Sift the powdered sugar. (to remove any lumps in the sugar-if any)

Add the powdered sugar, cinnamon, nutmeg (OR pumpkin pie spice), and mix well.
Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes.

Make sure not to overbake as the center should be a little gooey.

Cutting the cooled Cake:

After cake has cooled for 20-30 minutes, cut into squares.

Remove squares from pan and onto a plate.

Add a dollop of whipped cream on each square.

Sprinkle lightly with ground cinnamon.

Serve.

NOTE:  Best when baked the day it is served, but can be made the day before.
Cake does not need refrigeration.



Pumpkin Gooey Butter Cakes
Recipe Photo Tutorial
By Carmen of Baking is my Zen


Preheat oven to 350 degrees Fahrenheit.

To make the bottom layer of the cake:
Combine the cake mix (sifted), egg, and melted butter and mix well using a mixer.






The texture at this point resembles cookie dough.

Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.
I add parchment paper for easy removal.

To make the filling:
In a large bowl, beat the cream cheese and pumpkin until smooth.


Add the eggs, vanilla, and melted butter, and beat together.




Add the (sifted) powdered sugar, cinnamon, nutmeg (OR pumpkin pie spice), and mix well.


Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes.


Make sure not to overbake as the center should be a little gooey.

Cutting the cooled Cake:

After cake has cooled for 20-30 minutes, cut into squares.

Add a dollop of whipped cream on each square.

Sprinkle lightly with ground cinnamon.

Serve.

NOTE: Best when baked the day it is served, but can be made the day before.
Cake does not need refrigeration.


Enjoy your time in the kitchen baking fabulous desserts for your family this Thanksgiving!

Peace in baking,

Carmen
Baking is my Zen…sweet nibbles for the soul

10 comments:

rebecca said...

Thanks so much for inviting me to blog along. I will be definitely trying out this recipe this month!

Baking is my Zen...sweet nibbles for the soul said...

Rebecca,

Thank you for being supportive and helpful in this process! It was fun.

Carmen

Eliana said...

Awesome awesome round up Carmen :) Everything looks awesome.

Baking is my Zen...sweet nibbles for the soul said...

Thanks Eliana,

My four food bloggers buddies really came through with delicious recipes...great gals!

Carmen

Gloria said...

Carmen...you gooey cakes make me all gooey inside! It looks so delicious. Your photos are great, especially the close up. I love the textures. Will definitely have to try this!

Thank you for putting the Pumpkin Love together! It was a blast!

Baking is my Zen...sweet nibbles for the soul said...

Gloria,

Your post was really well written...thank you for your helpful, supportive contribution.

I will definitely try your dessert.

Carmen

sweetlife said...

Hey Carmen, thanks for hosting this great event...I have been offline this week but have so many great comments waiting to be approved...every one's entry was drool worthy...thanks for all your great emails, truly organized you are..take care


sweetlife

girlichef said...

Followed my rumbling tummy over from Sweet Life...your butter cakes are absolutely mouthwatering!

Baking is my Zen...sweet nibbles for the soul said...

Bonnie,

My brother is VERY happy that I am making this pumpkin desserts.

Carmen

Baking is my Zen...sweet nibbles for the soul said...

Girlichef,

Thanks for your kind comments and stopping by! :)

Carmen

DO NOT USE MY PHOTOGRAPHY WITHOUT PERMISSION

ALL PHOTOGRAPHY (UNLESS INDICATED) IN THIS BLOG BELONGS TO CARMEN ORTIZ OF BAKING IS MY ZEN.

PLEASE DO NOT USE MY PHOTOGRAPHY WITHOUT MY PERMISSION.

Thank You.

~ Carmen Ortiz - blogger (Baking is my Zen)