"Fish, to taste right, must swim three times - in water, in butter, and in wine."--Polish Proverb

PUMPKIN GOOEY BUTTER CAKES Recipe

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This recipe for PUMPKIN GOOEY BUTTER CAKES, by , is from GOURMET GIRLS COOKBOOK, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  

Added: Thursday, March 26, 2009

Category:
Category:

Ingredients:  
Ingredients:  
Cake
1 (18 1/4-ounce) package yellow cake mix
1 egg
8 T. butter, melted
Filling:
1 (8-ounce) package cream cheese, softened
1(15-ounce) can pumpkin
3 eggs
1 t, vanilla
8 T. butter, melted
1 (16-ounce) box powdered sugar
1 t. cinnamon
1 t. nutmeg

Directions:
Directions:
Preheat oven to 350 degrees F.

Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-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 50 minutes. Make sure not to overbake 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-ounce 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 cup creamy peanut butter to the cream cheese filling instead of the pumpkin. Proceed as directed above.

 

 

 

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