Pumpkin Gooey Butter Cake

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Pumpkin Gooey Butter Cake

 

 

 

 

This versatile cake can be make with a lot of different flavors, but

the classic pumpkin flavor is perfect for the holiday season.

 

Ingredients

Cake:

1 18 1/4 oz. pkg. yellow cake mix

1 egg

8 Tbs. butter, melted

 

Filling:

1 8 oz. pkg. cream cheese, softened

1 15 oz. can pumpkin

3 eggs

1 tsp. vanilla

8 Tbs. butter, melted

1 16 oz. box powdered sugar

1 tsp. cinnamon

1 tsp. nutmeg

 

Directions

Preheat oven to 350 degrees. 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 13x9-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 40-50

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-oz. 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 C.

creamy peanut butter to the cream cheese filling instead of the

pumpkin. Proceed as directed above.