PUMPKIN SOUFFLE BUTTER CAKE

 

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Ingredients

  • 1 Box (18-1/4 oz.) Yellow Cake Mix
  • 1 Cube Butter (8 TBL) Melted
  • 1 Egg
  • 1 (15 oz.) Can Pumpkin
  • 8 oz. Cream Cheese‚ Well Softened
  • 3 Eggs
  • 1 tsp. Vanilla Extract
  • 1 tsp. Cinnamon
  • 1 tsp. Nutmeg
  • 16 oz. Bag Powdered Sugar
  • 1 Cube Butter (8 TBL) Melted

Directions

  • Mix cake mix, melted cube of butter and 1 egg in a mixer until combined. Press into a 9 x 13 glass baking dish that has been sprayed with vegetable spray.
  • Mix in a mixer the Pumpkin and the well-softened Cream Cheese until well blended. Add in the remaining ingredients until smooth.
  • Pour over the top of your crust and bake at 350 for 40-45 minutes. Don't overcook it, as you want the center to be a little wobbly.
  • It is best served a little warm with freshly made Whipped Cream

Notes

This is simple and so good! I make in every holiday and I make two! Really melts in your mouth. My girlfriend gave me this many years ago! Try it!

It is best served a little warm with freshly made Whipped Cream

Enjoy!

Categories: Cake  Dessert 
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