Gooey Butter Cake

By ctaubenheim

VARIATIONS:
Pineapple Gooey Cake - Instead of the pumpkin, add a drained 20oz can of
crushed pineapple to the cream cheese filling. Proceed as directed
Banana Gooey Cake - Prepare cream cheese filling as directed, beating in
2 ripe bananas instead of the pumpkin. Proceed as directed.
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

Ingredients

• CAKE:
• 1 (18 1/4oz) pkg yellow cake mix
• 1 egg
• 8 Tbsp butter, melted
• FILLING:
• 1 (8oz) pkg cream cheese, softened
• 1 915oz) can pumpkin
• 3 eggs
• 1 tsp vanilla
• 8 Tbsp butter, melted
• 1 (16oz) box powdered sugar
• 1 tsp cinnamon
• 1 tsp nutmeg

Preparation

Step 1

Preheat oven to 350. Combine the cake mix, egg and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13x9 inch baking pan.

To Make 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 - 50 minutes. Make sure not to overbake as the center should be a little gooey. Serve with fresh whipped cream.