Gooey Butter Cake-Pumpkin

By hmp13

Paula Deen

Ingredients

• Filling:
• Bottom Layer
• 2 cups cake flour
• 1 1/2 cups sugar
• 2 teaspoons baking powder
• 1/4 teaspoon kosher salt
• 1 large egg, at room temperature
• 1/2 cup unsalted butter, melted
• 2 Tablespoons whole milk
• 1 (8-ounce) package cream cheese, softened
• 1 (15-ounce) can pumpkin
• 3 eggs
• 1 teaspoon vanilla
• 8 tablespoons butter, melted
• 1 (16-ounce) box powdered sugar
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg

Preparation

Step 1

Directions

Preheat oven to 350 degrees F.

Sift together the cake flour, sugar, baking powder and kosher salt into a large mixing bowl. Mix together with the paddle attachment (or a handheld mixer works fine).

Add the egg, melted unsalted butter and milk. Mix to combine completely.

Press the dough evenly in the bottom of a lightly greased 9 by 13 baking pan. Set aside.

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.

Serve with fresh whipped cream.

Variations: For a Pineapple Gooey Cake: Instead of the pumpkin, add a drained 20-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.