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Paula Deen's Gooey Cakes. Recipe

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This recipe for Paula Deen's Gooey Cakes., by , is from Tablit Family Cookbook Project, 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!

Marcia Tablit


1 box yellow cake mix
1 egg
1/2 cup (1 stick) butter melted

1 8 ounce package softened cream cheese
2 eggs
1 tsp pure vanilla extract
1 pound box confectioner's sugar
1/2 cup (1 stick) butter, melted.

Preheat oven to 350 degrees. Lightly grease 9x13 pan.
Cake: Combine cake mix, butter, egg and press into the bottom of cake pan.

Filling: Beat cream cheese until smooth. Add eggs and vanilla. Dump in confectioner's sugar and beat well. Reduce mixer speed and add butter. Mix well.

Pour filling over crust. Bake for 40 to 50 minutes. You want the center to be gooey.

Personal Notes:
Personal Notes:

PUMPKIN GOOEY: Add a 15 ounce can of pumpkin pie filling and one extra egg to the filling.

PINEAPPLE GOOEY: Add a can (20 ounce) of drained crushed pineapple and one egg to the filling.

LEMON: Use lemon cake mix. Add juice and zest of two lemons to the filling.

CARROT: Use a spice cake mix. Add 1/2 cup chopped nuts and 1 1/2 cup grated carrots to cream cheese.

PEANUT BUTTER: Use a chocolate cake mix. A 1 cup creamy peanut butter and one extra egg to the filling. Top batter with chopped peanuts.

CHOCOLATE CHIP: Use yellow or chocolate cake mix Sprinkle 1 cup chocolate chips and 1 cup chopped nuts on top of filling.

BANANA: Beat 2 rip bananas and an extra egg into the filling.

NUTTY: Add one cup chopped nuts to cake mixture.

CHIPPY: Stir one cup of any kind of chip into the filling. White chocolate, Heath Toffee Bits, Butterscotch, peanut butter chips.




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