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LIVING A CREATIVE LIFE

WITH SUZANNE CLARK

Glass Pendants

For complete instructions and supply information please visit

www.craftfantastic.com

Ingredients

Crust

1 (18 ounces) spice cake mix
½ cup of chopped pecans
1 large egg, room temperature
8 tablespoons (1 stick) Unsalted Challenge Butter

Filling

8 ounces cream cheese, room temperature
15 ounces pumpkin puree
3 large eggs, room temperature
2 teaspoons pure vanilla extract
8 tablespoons (1 stick) Unsalted Challenge Butter melted
3 cups of powdered sugar
2 teaspoons ground cinnamon

Garnishes if desired

Whipped cream or ice cream
Chopped pecans
Caramel sauce
Powdered sugar and cinnamon

Directions:

Preheat oven to 350°F. Line a 9x13-inch baking pan with parchment paper, and spray with nonstick spray. Set aside until needed.
Combine the cake mix, egg, and butter and mix well with a hand mixer. Pat the mixture into the bottom of the prepared baking pan. Set crust aside while you make the filling.
In a large bowl, using a hand mixer, beat the cream cheese and pumpkin until smooth.
Add the eggs, vanilla, butter, and cinnamon and beat together.
Slowly beat in the powdered sugar and mix well.
Pour the pumpkin mixture over the crust and bake for 50 to 55 minutes. Be careful not to overbake. The cake will still be a bit wobbly, and will continue to cook as sits and cools.
You can serve it plain, or top with whipped cream, pecans, caramel, or more powdered sugar.

Serves 12

Chef Notes:

If you don’t like spice cake, feel free to substitute your favorite brand of yellow cake mix.
Make sure all of the cake and filling ingredients are at room temperature for best results
The center of a properly baked gooey butter cake should be, well, gooey. Don't overbake it!
If you can't get enough Pumpkin Spice at this time of year, substitute the cinnamon for Pumpkin Pie Spice!
Store pumpkin gooey butter cake in an airtight container at room temperature for up to 3 days, in the refrigerator for up to 1 week, or in the freezer for up to 4 months.

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