Pumpkin Gooey Butter Cakes
From castingcook 16 years agoIngredients
- Cake: shopping list
- 1 (18 1/4-ounce) package yellow cake mix shopping list
- 1 egg shopping list
- 8 tablespoons butter, melted shopping list
- 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 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 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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