Pumpkin Gooey Butter Cakes

By chelyc13

Ingredients

• FOR CAKE:
• 1 (18 1/4oz) pkg yellow cake mix
• 1 egg
• 8 tblsp butter, melted
• FOR FILLING:
• 1 (8oz) pkg cream cheese, softened
• 1 (15oz) can pumpkin
• 3 eggs
• 1 teas vanilla
• 8 tblsp butter, melted
• 1 (16oz) box powdered sugar
• 1 teas cinnamon
• 1 teas nutmeg

Details

Servings 6

Preparation

Step 1

1. Preheat oven to 350.

2. Combine the cake mix, egg, and butter, and mix well with an electric mixer. Pat the mix into the bottom of a lightly greased 13x9 inch baking pan.

3. 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 overbake as the center should be a little gooey.

4. Serve with fresh whipped cream.

VARIATIONS:

For Pineapple substitute a drained 20oz can of crushed pineapple to the cream cheese filling instead of the pumpkin.

For Banana substitute 2 ripe bananas for the pumpkin.

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