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Pumpkin Gooey Butter Cakes Recipe

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This recipe for Pumpkin Gooey Butter Cakes is from Our Favorite Recipes, 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:  
For the Cake:

1 - 18 ¼ oz. package yellow cake mix
1 extra large egg
8 tbsp. butter, melted

For the Filling:

1 - 8 oz. package cream cheese, room temperature
1 - 15 oz. can pumpkin
3 extra large eggs
1 tsp. vanilla
8 tbsp. butter, melted
1 - 16 oz. box powdered sugar
1 tsp. cinnamon
1 tsp. nutmeg
Directions:
Directions:
Preheat oven to 350 degrees.

To make the cake:

Combine cake mix, butter, and egg. Mix with electric mixer. Pat the mixture into bottom of lightly greased 13" x 9" 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 until incorporated. Next add powdered sugar, cinnamon and nutmeg and mix well to combine. Spread pumpkin mixture over cake batter and bake 40-50 minutes. DO NOT OVER BAKE as the center should be a little gooey and “unbaked”. Refrigerate until cool and the center will firm up. Cut into 6 - 8 squares and serve with whipped cream.
Personal Notes:
Personal Notes:
I have made these about a dozen times, they are great. Kids love them and so will you. Bet you can’t eat just one!

 

 

 

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