Recipe
Pumpkin Gooey Butter Cakes Courtesy Paula Deen Recipe
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Lor / All my dishes 9 months ago
You know if it's from Paula Deen - it's got to be good!!!
Prep:25m Cook:50m Servings:6
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 Lor |
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Fans
Ingredients
- Cake:
- 1 (18 1/4-ounce) package yellow cake mix
- 1 egg
- 8 tablespoons butter, melted
- Filling:
- 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
Directions
- 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.
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juliecake 4 months, 1 week ago said:
Wonderful recipe! Love all the different variations, thank you...