Pumpkin Gooey Butter Cake

(Paula Deen)

Cake:

18 1/4 oz package yellow cake mix

1 egg

8 T butter, melted

Filling:

8 oz package cream cheese, softened

15 oz can pumpkin

3 eggs

1 tsp vanilla

8 T butter, melted

16 oz box powdered sugar

1 tsp cinnamon

1 tsp nutmeg

Heat oven to 350. 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 x 9″ 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 40-50 minutes. Make sure not to overbake as the center should be a little gooey.

Serve with fresh whipped cream.

*Variations:

For Pineapple Gooey Cake: Instead of pumpkin, add a drained 20 oz 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.

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Filed under Cake, Christmas, Dessert, Pumpkin, Thanksgiving

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