Pumpkin Gooey Butter Cakes
Source of Recipe
Linda's Busy Kitchen
List of 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
Recipe
Preheat oven to 350 degrees F.
To make the cake: Combine all of the ingredients and mix well with
an electric mixer. Pat the mixture into the bottom of a lightly
greased 13 by 9-inch baking pan. Prepare filling.
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.
|
|
member logon
