Mastro’s Pumpkin Spice Warm Butter Cake

Pumpkin Spice Warm Butter Cake_ photo credit Mastro's Restaurants

Mastro's Pumpkin Spice Warm Butter Cake - Photo by Ralph Smith Studio

Chef Chi Chan of Fort Lauderdale’s Mastro’s Ocean Club shares one of his favorite dessert recipes with an at-home twist.

Chef Chi Chan, Mastro's Ocean Club FTL_ Photo Credit Landry's — Chef Chi Chan – Photo by Landry’s

FOR THE CAKE TOPPING:
1 pound cream cheese
2 whole eggs
1 egg yolk
¾ cup pumpkin purée
1½ cups powdered sugar
2 tsp pumpkin spice
2 tsp cinnamon
Pinch of nutmeg
Pinch of ground ginger

Whip softened cream cheese until smooth, add eggs and slowly mix. Slowly add pumpkin purée, powdered sugar and then other spices. Mix until smooth. Set aside.

FOR THE CAKE MIX:
6 ounces butter
1 box Betty Crocker
yellow cake mix
1 egg
1 egg yolk
¾ cup pumpkin purée
Pinch of pumpkin spice
Pinch of cinnamon
Pinch of nutmeg
Pinch of ground ginger

Melt butter and cool to body temperature. Combine with cake mix, eggs, pumpkin purée and spices. Do not overmix!

TO BAKE:
Add 9 ounces of cake mix to a 20-ounce ramekin and pat down. Ensure edges are even. Ladle 4 ounces of cake topping on and spread out evenly. Bake at 250 F for 30 minutes, low fan if possible. Spin and rotate shelves. Bake for another 30-35 minutes or until cake is set.

Mastro’s Ocean Club, 3000 NE 32nd Ave., Fort Lauderdale; 954.561.4800; mastrosrestaurants.com