Pumpkin Gooey Butter Cake
From vickip 16 years agoIngredients
- For cake: shopping list
- 1 package yellow cake mix shopping list
- 1 egg shopping list
- 8 tablespoons butter, melted shopping list
- For filling: shopping list
- 1 (8-ounce) package cream cheese, softened shopping list
- 1 (15-ounce) can pumpkin shopping list
- 3 eggs shopping list
- 1 teaspoon vanilla shopping list
- 8 tablespoons butter, melted shopping list
- 1 (16-ounce) box powdered sugar shopping list
- 1 teaspoon cinnamon shopping list
- 1 teaspoon nutmeg shopping list
How to make it
- Preheat oven to 350 degrees
- 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 by 9-inch 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 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.
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The Rating
Reviewed by 2 people-
I've had this before and forgot all about it. This is killer! Nice additions with the alternate ingredients, gotta try them.
Great post.
Bill
putercop in Kerhonkson loved it -
I just love your recipe! Its so perfect for the Fall season! Thank you so much for taking the time to post it!
annieamie in Los Angeles loved it
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