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Pumpkin Gooey Butter Cakes Recipe

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This recipe for Pumpkin Gooey Butter Cakes, by , is from The Steinman Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Anne Montalbano
Added: Sunday, October 21, 2007

Category:
Category:

Ingredients:  
Ingredients:  
Cake:
1 (18 1/4 oz) pkg yellow cake mix
1 egg
8 Tbsp butter, melted

Filling:
1 (8 oz) pkg cream cheese softened
1 (15 oz) can pumpkin
3 eggs
1 tsp vanilla
8 Tbsp butter, melted
1 (16 oz) box powdered sugar
1 tsp cinnamon
1 tsp nutmeg

Directions:
Directions:
Preheat oven to 350.

To make the cake: Combine all of the cake ingredients and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13x9" 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.

Number Of Servings:
Number Of Servings:
6 to 8 servings
Preparation Time:
Preparation Time:
Prep: 30 minutes; Cook Time: 50 minutes
Personal Notes:
Personal Notes:
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 Peanut Butter Gooey Cake: Use a chocolate cake mix. Add 1 c. creamy peanut butter to the cream cheese filling instead of the pumpking. Proceed as directed above.

 

 

 

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