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Paula Deen's Pumpkin Gooey Butter Cakes Recipe

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This recipe for Paula Deen's Pumpkin Gooey Butter Cakes is from The Melting Pot, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 package yellow cake mix
1 egg
8 tbsp butter, melted
Filling:
1 (8oz) pkg cream cheese, softened
1 (15oz) can pumpkin
3 eggs
1 tsp vanilla
8 tbsp butter, melted
4 c. powdered sugar
1 tsp cinnamon
1 tsp nutmeg

Variations: For a Pineapple Gooey Cake- instead of pumpkin add a drained 20oz can of crushed pineapple to the cream cheese filling. Proceed as directed.
For a Banana Gooey Cake- Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of pumpkin.
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 pumpkin.
Directions:
Directions:
Preheat oven to 350º F. Combine 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 pan.
To make the filling: in a large bowl beat 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 40-50 minutes.
Make sure not to overbake as the center should be a little gooey.
Personal Notes:
Personal Notes:
Take notice of the several flavor variations of this cake.
Serve with cool whip or fresh whipped cream.

 

 

 

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