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Pumpkin Maple Gooey Butter Cake

November 4, 2021

Our pastry chef always likes to share one or two recipes a season, even if they don’t include our yummy gourmet cookies.
Here’s one from our 2021 Fall catalog.

For one 8″ x 8″ square pan:

For the cake base
• One 15-oz box spice cake mix
• 1 cup whole eggs
• 1 tbsp vanilla extract
• 1 tbsp maple extract
• ½ cup butter, melted

For the gooey pumpkin layer
• ½ lb cream cheese
• ½ cup butter, melted
• 2 tbsp cornstarch
• 1½ tbsp pumpkin spice
• 3½ cup powdered sugar
• ½ cup whole eggs
• ½ cup pumpkin puree
• 1 tbsp vanilla extract

Directions

  1. Grease an 8″x8″ pan and line the
    bottom with parchment paper.
    Pre-heat oven to 325°F.
  2. In the bowl of a mixer with the paddle
    attachment, mix together all cake base
    ingredients. Mix on low speed
    to combine, then increase to
    medium-high speed to make a
    smooth batter. Scrape the bowl
    and mix again at medium high
    speed to incorporate all
    ingredients.
  3. Pour batter into the prepared
    pan and smooth with a small
    spatula.
  4. In another bowl, combine
    cream cheese, melted butter,
    cornstarch and spices. Mix on
    low speed to incorporate.
    Scrape the bowl and mix on
    medium speed to achieve a
    smooth batter with no lumps
    remaining.
  5. Add powdered sugar to the bowl and
    mix on low speed. With the mixer
    running begin adding the eggs,
    pumpkin and vanilla until all is
    incorporated. Scrape the bowl and
    continue mixing until the mixture is
    free of lumps.
    Pour pumpkin mixture over the
    cake base in the pan and smooth out
    using a small spatula. Bake for
    approximately 35-45 minutes. As the
    mixture bakes, the cake will rise to
    the top and the custard will sink to
    the bottom.
  6. Allow to cool and refrigerate
    overnight. Cut into 9 squares and
    liberally dust with powdered sugar.