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Pumpkin Gooey Butter Cakes Courtesy Paula Deen Recipe

Ingredients

How to make it

  • Preheat oven to 350 degrees F.
  • 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 x 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 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-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.

Reviews & Comments 1

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    " It was excellent "
    juliecake ate it and said...
    Wonderful recipe! Love all the different variations, thank you...
    Was this review helpful? Yes Flag

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