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Cheddar Garlic Rigatoni

Cheddar Garlic Rigatoni

Creamy pumpkin gooey butter cake recipe. A decadent Fall dessert, no pasta like cheddar garlic rigatoni. Easy cake mix crust & spiced pumpkin filling.
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Prep Time 15 minutes
Cook Time 45 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 8 people
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 1 box yellow cake mix
  • 4 large eggs (1 separated for the crust)
  • 8 ounces unsalted butter (2 sticks, melted)
  • 1.5 cups pumpkin puree (not pumpkin pie filling)
  • 8 ounces cream cheese softened
  • 1 tablespoon vanilla extract
  • 1 cup dark brown sugar packed
  • 1 teaspoon ground cinnamon
  • 1 teaspoon ground nutmeg
  • 0.25 teaspoon ground ginger

Equipment

  • Electric mixer (hand or stand)
  • Two mixing bowls (one medium, one large)
  • Spatula
  • 9 or 10-inch springform pan or round cake pan
  • Parchment paper

Method
 

  1. Preheat your oven to 350°F (175°C) and prepare your springform pan with parchment paper and cooking spray.
  2. In a medium bowl, mix yellow cake mix, one stick of melted butter, and one egg until it forms a thick dough. Press this into the bottom of the prepared pan for the crust.
  3. In a large bowl, combine softened cream cheese and pumpkin puree, then beat until smooth. Add the remaining eggs, second stick of melted butter, dark brown sugar, vanilla, cinnamon, nutmeg, and ginger, and beat for about 2 minutes until smooth.
  4. Pour the pumpkin filling over the crust and spread evenly. Bake for 40 to 50 minutes until the top is golden and jiggly in the center.
  5. Let the cake cool in the pan for at least 10 minutes before removing it. For best results, allow it to cool completely before slicing.

Nutrition

Calories: 300kcalCarbohydrates: 40gProtein: 4gFat: 15gSaturated Fat: 9gCholesterol: 80mgSodium: 220mgPotassium: 150mgFiber: 2gSugar: 22gVitamin A: 100IUVitamin C: 2mgCalcium: 3mgIron: 4mg

Notes

Always use room temperature ingredients for the best texture in your filling. For variations, consider using sweet potato puree or a gluten-free cake mix. Cool the cake completely for cleaner slices, and store it covered at room temperature for 2-3 days or in the refrigerator for up to 5 days. It can also be frozen for up to 3 months. For an extra touch, consider garnishing with powdered sugar, whipped cream, or nuts.
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