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Pumpkin Gooey Butter Cakes




Source of Recipe


food network






List of Ingredients



• Cake:
  
• 1 (18 1/4 oz) pkg yellow cake mix
  
• 1 egg
  
• 8 T butter, melted
  
• Filling:
  
• 1 (8 oz) pkg cream cheese, softened
  
• 1 (15 oz) can pumpkin
  
• 3 eggs
  
• 1 tsp vanilla
  
• 8 T butter, melted
  
• 1 (16 oz) box powdered sugar
  
• 1 tsp ground cinnamon
  
• 1 tsp ground nutmeg
  






Instructions



1. Preheat the oven to 350 degrees. Lightly grease a 13 x 9-inch pan.
   
2. To make the cake: Combine all the ingredients and mix well with an electric mixer. Pat the mixture into the bottom of pan. Prepare filling.
   
3. 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.
   
4. Serve with fresh whipped cream.
   






Final Comments


Yield: 6 to 8 servings

VARIATION:
Pineapple Gooey Cake: Instead of the pumpkin, add a drained 20-oz can of crushed pineapple to the cream cheese filling. Proceed as directed above.
Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin. Proceed as directed above.
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.