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Pumpkin Gooey Butter Cakes Recipe

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This recipe for Pumpkin Gooey Butter Cakes, by , is from It's about Thyme!, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Josephine Lee
Added: Sunday, October 2, 2005

Category:
Category:

Ingredients:  
Ingredients:  
Cake::
1 (18 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.
To make the cake: combine all of the ingredients and mix well with electric mixer. Pat the mixture into the bottom of a lightly greased 13 x19 inch baking pan. Prepare the filling.
In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla and butter and beat together. 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.
Serve with fresh whipped cream.

Number Of Servings:
Number Of Servings:
6-8
Preparation Time:
Preparation Time:
30 minutes
Personal Notes:
Personal Notes:
This is very good if made a day ahead.

 

 

 

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