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Cake/Pumpkin Gooey Butter Cake Recipe

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This recipe for Cake/Pumpkin Gooey Butter Cake, by , is from The Sexton Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Carol Sexton

Category:
Category:

Ingredients:  
Ingredients:  
Cake
1 (18 1/4-oz.) pkg. yellow cake mix
1 egg
8 Tbsp. butter, melted
Filling
1 (8-oz.) pkg. cream cheese, softened
1 (15-oz.) can pumpkin
3 eggs
1 tsp. vanilla
8 Tbsp. butter, melted
1 (16-oz.) box powdered sugar
1 tsp. cinnamon
1 tsp. nutmeg

Directions:
Directions:
Cake
Combine all of the ingredients and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 x 9-inch baking pan.
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 at 350 for 40-50 minutes. Make sure not to overbake as the center should be a little gooey. Serve with fresh whipped cream.
Variation # 1
For a Pineapple Gooey Cake: instead of the pumpkin, add a drained 20 oz. can of crushed pineapple to the cream cheese filling. Proceed as directed above.
Variation #2
For a Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin. Proceed as directed above.
Variation #3
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 pumpkins. Proceed as directed above.

 

 

 

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