Pumpkin Gooey Butter Cake

By kgl1255

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, softened
• 3 eggs
• 1 teaspoon vanilla
• 8 tablespoons butter, melted
• 1 16-ounce box powdered sugar
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg

Preparation

Step 1

Preheat oven to 350 degrees.

To make the cake, combine all of the ingredients and mix well. Pat the mixture into a lightly greased 13x9-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.

Variations: For a Pineapple Gooey Cake: lnstead of the pumpkin, add a drained 2O-ounce can of crushed pineapple to the cream
cheese filling, Proceed as directed above.

For a Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin. Proceed as
directed above.

For a Peanut Butter Gooey Cake: Use a chocolate cake mix. Add 1 cup creamy peanut butter to the cream cheese filling instead of the
pumpkin. Proceed as directed above.