Pumpkin Gooey Butter Cakes
From foodnetwork.com - Paula Deen
Use KitchenAid mixer for both steps
- 6
Ingredients
- CAKE
- 1 (18.25 oz) package yellow cake mix
- 1 egg
- 8 T butter, melted
- FILLING
- 1 (8 oz) package cream cheese, softened
- 1 (15 oz) can pumpkin
- 3 eggs
- 1 tsp vanilla
- 8 T butter, melted
- 1 (16 oz) 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 13”x9” baking pan.
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 40-50 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: Instead of the pumpkin, add a drained 20 oz 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.