Try this Gooey Pumpkin Butter Cake with Pecans recipe, or contribute your own.
Suggest a better description1) Heat oven to 350 degrees. Line bottom of a 10-inch round springform pan with wax paper, then lightly spray pan with cooking spray. (You can also use a greased 9x13 inch baking dish)
2) Cake base: In a large bowl or bowl of a stand mixer, beat cake mix, melted butter, and egg until well combined. Spread and press batter evenly into the bottom of prepared pan.
3) Filling: In another large bowl, beat cream cheese and pumpkin until well combined. Add melted butter, vanilla and eggs, stir until combined.
4) Stir in powdered sugar and pumpkin pie spice until just combined.
5) Pour batter evenly into pan over cake base.
6) Bake 1 hour to 1 hour and 15 minutes, until center of cake is just set and slightly wobbly (if using a 9x13 in pan, lessen the baking time).
7) Cool completely on a cooling rack.
8) Remove sides of springform pan, if using that type of pan.
9) Serve slices of cake with caramel sauce and candied pecans on top.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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Serving Size: 1 Serving (29g) | ||
Recipe Makes: 8 Servings | ||
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Calories: 205 | ||
Calories from Fat: 205 (100%) | ||
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Amt Per Serving | % DV | |
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Total Fat 22.9g | 31 % | |
Saturated Fat 14.5g | 73 % | |
Monounsaturated Fat 5.9g | ||
Polyunsanturated Fat 0.9g | ||
Cholesterol 60.7mg | 19 % | |
Sodium 3.3mg | 0 % | |
Potassium 9mg | 0 % | |
Total Carbohydrate 0.2g | 0 % | |
Dietary Fiber 0g | 0 % | |
Sugars, other 0.2g | ||
Protein 0.3g | 0 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 205
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