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Pumpkin Gooey Butter Cakes Recipe

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

Contributor:  
Contributor:  
Jennifer Monaco Smith
Added: Thursday, July 9, 2009

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.
Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13x9 inch baking dish.
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.

Personal Notes:
Personal Notes:
Variations: For a Pineapple Gooey Cake add a drained 20 oz can of crushed pineapple to the cream cheese filling. For a Banana Gooey Cake, prepare cream cheese filling as directed and beat in 2 ripe bananas. For a Peanut Butter Gooey Cake, use a chocolate cake mix and add 1 cup creamy peanut butter to the cream cheese filling.

 

 

 

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