It was last week when I walked around the local market to buy my daily fruit and veggies, when I saw them. There they where, between the piles of garlic and ginger, the stacks of bok choi, egg plants and pots filled with clams and other exotic fish: all kinds of colorful and delicious pumpkins! I couldn't be more happier.
For some reason I didn't expect to find pumpkins on a local Asian market. Apparently that was very foolish of me. Very foolish. Taiwanese locals eat it with Hotpot, or rice, heck they also bake pies with it like everyone else (not many people, but some of them do). Anyway, the moment I eyeballed the pumpkins, I could't resist buying a couple of them. I brought 6 medium sized ones home. You can't imagine how heavy it was and how much I hated myself for buying so many pumpkins all at once. I'm sure it was a pretty sight for people passing me by: while I was cursing in Dutch the plastic bags ripped and I had to run after my pumpkins, which on their escape for pumpkin freedom, run over old ladies feet (oh my goood, i'm sorry!)
A well, what can I say.
By the time I got home I forgot about my losing face moment by baking a gooey pumpkin cake.
I have to warn you though, this is not a healthy recipe. When I first laid eyes on this recipe, internally I thought: hmm yellow cake mix, a whole package of cream cheese, wait what? AND 16 table spoons of butter? Really?? But, this recipe is really easy and super delicious. It's a perfect easy autumn cake and even better; a quick fix up if you have sweet cravings on a movie night. And as long if we keep a balance with the rest of our diet, I see no reason to not try it just once.
I did compensate a little by making my own pumpkin puree instead of canned pumpkin puree. It's not that hard to make and it tastes a whole lot better. So if you have the time, I would recommend doing the same. There are many different ways to make pumpkin puree. The best and most easy one, in my opinion, is the one you can read over here.
Gooey pumpkin cake
recipe from Paula Deen
makes 6 to 8 servings
1 (18 1/4-ounce) package yellow cake mix
8 tablespoons butter, melted
1 (8-ounce) package cream cheese, softened
1 (15-ounce) home made pumpkin puree (or can pumpkin)
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
Preheat oven to 350 degrees F.
Combine the cake mix, egg, and butter and mix well with an electric mixer, or like me; with your hands. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.
To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.
That's it, easy no?!
Serve with fresh whipped cream and some lime or lemon zest. I made whipped cream without sugar, to balance with the sweetness of the cake. I prefer it like this, but if you like it sweet, off course add the sugar!
For a Pineapple Gooey Cake: Instead of the pumpkin, add a drained 20-ounce can of crushed pineapple to the cream cheese filling.
For a Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin.
For a Peanut Butter Gooey Cake: Use a chocolate cake mix. Add 1 cup creamy peanut butter to the cream cheese filling instead of the pumpkin.