The Holidays are upon us and to me that means eating, and lots of it. I love cooking during the Holidays and here are a couple of my favorite recipes.
The first recipe is the always delicious Pumpkin Gooey Butter Cakes from Paula Deen, The Lady & Sons Just Desserts cookbook. This recipe is a holiday version of the always favorite Ooey Gooey Butter Bars.
Pumpkin Gooey Butter Cakes
Ingredients:
Cake:
- 1 18 1/4-ounce package yellow cake mix
- 1 egg
- 8 tablespoons butter, melted
Filling:
- 1 15-ounce can of pumpkin
- 1 8-ounce package cream cheese, softenened
- 3 eggs
- 1 teaspoon vanilla
- 8 tablespoons butter, melted
- 1 16-ounce box powdered sugar
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
Preheat oven to 350 degrees.
To make the cake, combine all of the ingredients and mix well. Pat the mixture into a lightly greased 13×9-inch baking pan.
Prepare 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 over bake as the center should be a little gooey. Serve with fresh whipped cream.
This next recipe is a perfect side for your holiday meal. It’s a traditional Sweet Potato casserole with a streusel topping. Think of it as a sweet potato pie with out the crust. My mouth is watering just thinking about it.
Sweet Potato Casserole
Ingredients:
- 2 cups sweet potato
- ½ cup sugar
- 2 eggs
- ½ cup melted butter
- 1 tsp. vanilla
Topping:
- 1 cup brown sugar
- 1/3 cup flour
- 1 cup chopped pecans
- 1/3 cup melted butter
Mix sweet potato, sugar, eggs, butter, and vanilla with a mixer until creamy. Pour into a casserole dish. Then mix the topping ingredients by hand and spoon on top of mixture.
Bake at 350 for 30 minutes.
I hope you enjoy these as much as my family does. Happy Holidays from all of us here in Tunica!