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Pumpkin Gooey Buttercakes Recipe

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This recipe for Pumpkin Gooey Buttercakes, by , is from The Lasley's Favorite Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Paula Deen
Added: Thursday, July 10, 2008

Category:
Category:

Ingredients:  
Ingredients:  
CAKE:
1 pkg. yellow cake mix
1 egg
8 tbsp. butter, melted
FILLING:
1 pkg cream cheese, softened
1 (15oz.) can pumpkin
3 eggs
1 tsp. vanilla
8 tbsp. butter, melted
1 box powdered sugar
1 tsp. cinnamon
1 tsp. nutmeg

Directions:
Directions:
Preheat oven to 350. Combine cake mix, egg and butter and mix well with electric mixer. Pat the mixture into lightly greased 13x9 pan. In large bowl beat cream cheese, pumpkin until smooth. Add eggs, vanilla and butter beat together; next add sugar, cinnamon and nutmeg. Mix well. Spread over cake batter and bake 40-50 min. Center should still be a little gooey.

Personal Notes:
Personal Notes:
Variations:
Pineapple: Add drained 20 oz. can crushed pineapple to cream cheese. No cinnamon or nutmeg
Banana: Replace pumpkin with 2 ripe bananas
Peanut Butter: Use chocolate cake mix. Add 1 cup creamy peanut butter to cream cheese

 

 

 

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