UPLOADED/REDIRECTED Pumpkin Gooey Butter Cake

Pastry Chef Selina Progar shares her recipe for Pumpkin Gooey Butter Cake. It’s perfect for any season!

Pumpkin Butter

Ingredients
1 small can Pumpkin Puree
3 oz Water
10 oz Sugar
10 oz Brown sugar
1 pound Butter, softened
2 Tablespoons Cinnamon
1 tsp Ginger
1 tspNutmeg
1 tsp Clove

Directions
Combine all ingredients, cook on very low for 45 minutes. Stirring frequently.
Set aside 4 oz of pumpkin butter. For the remaining pumpkin butter, you can store this in the fridge for up to 1 week, using it for pancakes, muffins, or cupcakes. Or you can process them in canning jars and keep them up to 18 months. Use recommended processing instructions with mason jars.

Gooey Butter Cake

Yields: 1- 9x9 inch pan (4-6 servings) double for a 9 x 13 pan

Ingredients
4 oz Brown sugar
1 tsp Pumpkin pie spice
3.8 oz Pastry Flour
1 tsp Baking powder
1 tsp Salt
2.25 oz Eggs
2 tsp oz Vanilla extract
2.25 g Butter, soft

Filling
Ingredients
6 ounces Cream cheese
12 oz Powdered sugar
1 tsp Pumpkin pie spice
2 each (100g) Eggs
4 oz Pumpkin butter

Directions
In a kitchen aid or mixing bowl combine sugar, flour, baking powder, salt, butter, and eggs. Mix for about 2 minutes on low speed or until the batter is very smooth.
Spray the pan with pan spray, and line the bottom with parchment paper.
Spread the thick cake batter on the bottom of the pan.
In the same bowl, combine cream cheese, and pumpkin butter, mix at low speed until smooth. Add powdered sugar in small increments. Once all the powdered sugar is combined, add the eggs one at a time. Mix until fluffy. About 2 minutes.
Add the batter on the “crust” to about 3/4 of the way up the pan.
Bake at 350 degrees for 1 hour in a 9x 9-inch pan or until the cake jiggle in unison throughout (like a pumpkin pie)
Serve with powdered sugar, or ice cream (vanilla, butter pecan, pumpkin, or caramel)

Recipe by Selina Progar/ Styling by Keith Recker / Photography by Dave Bryce