Thanksgiving Desserts at the McDaniel's

Pumpkin Gooey Butter Cake

Ingredients

Cake:

• 1 (18 1/4-ounce) package yellow cake mix
• 1 egg
• 8 tablespoons butter, melted

Filling:

• 1 (8-ounce) package cream cheese, softened
• 1 (15-ounce) can pumpkin
• 3 eggs
• 1 teaspoon vanilla
• 8 tablespoons butter, melted
• 1 (16-ounce) box powdered sugar
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg

Directions

Preheat oven to 350 degrees F.

Combine the cake mix, egg, and butter and mix well with an electric mixer. 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 over bake as the center should be a little gooey.

Serve with fresh whipped cream.

Sour Cream Rhubarb Pie

Ingredients

1 Pre-made refrigerated Pie Crust*

3 Tbsp. flour

1-1/4 c. sugar

1 c. sour cream

1/2 tsp. lemon juice

1/2 tsp. salt

1 egg, beaten

1 tsp. vanilla

3 c. rhubarb, cut into small pieces

topping ingredients:

1/3 c. flour

1/3 c. sugar

1 tsp. cinnamon

1/4 c. soft butter

Directions

Preheat oven to 400 degrees F. 

To the dry ingredients, add egg, sour cream, vanilla, and lemon; mix well. Add rhubarb. Pour into an unbaked 9-inch pie shell. Bake 15 minutes at 400 degrees F. (If crust looks golden to early, put foil around edges of pie, covering the crust!) Then, reduce heat to 350 degrees F for 30-40 minutes. Combine topping ingredients and sprinkle on pie. Return to oven for 15 minutes.

* I like to use homemade Betty Crocker style pie crust... it tastes that much better :)

This is my Grandma Siffring's recipe and it is definitely a McDaniel favorite!!!