Pumpkin Time....Pumpkin Time!!

Pumpkin...Pumpkin and more pumpkin!! Pumpkin is my boyfriends favorite ingredient i bake with. In honor of his birthday this month i would like to show case a dish i made inspired by him.  Its sweet, large in quantity, has a hard outside but is nothing but butter in the middle with a little bit of an after kick in every bit.  Happy Birthday love! This one is for you!!


Pumpkin Butter Love
(the recipes if off of Paula Deen's Butter Cake with a few personal changes)

Cake:

1 box of Pillsbury Classic Yellow Cake

1 egg

8 Tbsp Butter

Filling:

1 package of cream cheese (8 oz) (room temp)

1 little can of pumpkin (15 oz)

3 eggs

1 tbsp vanilla

8 Tbsp butter

¾ box of powdered sugar ( 3 ½ cups)

¼ tsp crushed clover

¼ tsp dried ginger

2 ½ tbsp cinnamon

1 tsp nutmeg

½ tbsp pumpkin spice

Preheat oven to 350 degrees

Combined all cake ingredients and pat into the bottom of a lightly grease 13 by 9 pan.

To make the filling you must take the room temperature cream cheese and beat it with the pumpkin until it forms a smooth mixture. If a smooth mixture is not forming then the cream cheese was now warm enough. Just leave the mixture out and continue to mix later. Once smooth add the eggs, vanilla, and butter and beat together. Finally add the powdered sugar and all the spices. Once fully mixed pour the filling on top of the crust and back for 40-50 minutes. Don’t over bake the center should be gooey.  Best served cold!