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Pumpkin Gooey Butter cake Recipe

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This recipe for Pumpkin Gooey Butter cake is from The Krutsinger Family Cookbook, 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:  
Cake
1 (18 1/4 ounce) package yellow cake 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 350.
2 To make the cake: Combine all of the ingredients and mix well.
3 Pat batter into a lightly greased 13x9-inch baking pan with hands into an even layer.
4 Prepare filling.
5 To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth.
6 Add the eggs, vanilla, and butter, and beat together.
7 Next, add the powdered sugar, cinnamon, nutmeg, and mix well.
8 Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes.
9 Make sure not to over bake as the center should be a little gooey.
10 Serve with fresh whipped cream or cinnamon-flavored ice cream.
Number Of Servings:
Number Of Servings:
10

 

 

 

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