Ingredients: |
Ingredients: Cake:
1 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
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Directions: |
Directions:Preheat oven to 350 degrees F.
Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.
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 over bake as the center should be a little gooey.
Sprinkle powdered sugar on top and try not to eat the whole pan in one sitting!
Variations:
For a Pineapple Gooey Cake: Instead of the pumpkin, add a drained 20-ounce can of crushed pineapple to the cream cheese filling. Proceed as directed above.
For a Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin. Proceed as directed above.
For a Peanut Butter Gooey Cake: Use a chocolate cake mix. Add 1 cup creamy peanut butter to the cream cheese filling instead of the pumpkin. Proceed as directed above. |
Personal
Notes: |
Personal
Notes: If you are making this for a get together I suggest making it a day or two in advance because it takes a really long time to set up. However, if you are simply going to be enjoying it yourselves, then by all means grab a few forks (more likely spoons) and dig right in!
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This recipe for Pumpkin Gooey Butter Cake (aka "Heaven in Pan") is from