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Gooey Butter Cakes Recipe

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

Contributor:  
Contributor:  
Tandy Blackburn
Added: Wednesday, January 14, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Cake:
1 (18 1/4-ounce) package Butter Pecan or Yellow cake mix (use butter recipe 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

Directions:
Directions:
Preheat oven to 350F.

Combine the cake mix, egg, and butter; mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 9x13-inch baking pan.

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 45 minutes. Make sure not to overbake as the center should be a little gooey.

Serve with fresh whipped cream.

Preparation Time:
Preparation Time:
15 minutes
Personal Notes:
Personal Notes:
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 minus the cinnamon and nutmeg.

For a Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin. Proceed as directed above minus the cinnamon and nutmeg.

For a Peanut Butter Gooey Cake: Use a chocolate cake mix (butter/moist recipe). Add 1 cup creamy peanut butter to the cream cheese filling instead of the pumpkin. Proceed as directed above minus the cinnamon and nutmeg.

 

 

 

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