Monday, October 12, 2009

Pumpkin Gooey Butter Cake

Last week, we went to the pumpkin patch to pick our pumpkin. Over the weekend, we carved the pumpkin with our girls and made a yummy Pumpkin Gooey Butter Cake from Paula Deen's recipe. The cake was moist and delicious. It was the best and easiest pumpkin dessert I have ever made.
We used fresh pumpkin instead of canned pumpkin. Fresh pumpkin pulp can be baked on 350 degrees for 30 minutes then pureed. Measure 15 oz. of pureed pumpkin for this recipe.

We enjoyed this dessert with some fresh whipped cream.

I hope you will try this great Pumpkin Gooey Butter Cake recipe for your Menu Plan Monday!
Please note that we have a Muvee Reveal Giveaway going on this week! Be sure to enter!


No comments:

Post a Comment