18 1/4 oz package yellow cake mix
8 T butter, melted
8 oz package cream cheese, softened
15 oz can pumpkin
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.
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.
Lisa McDaniel of Illinois won the 2006 Pillsbury Bake-Off Contest with the recipe.
4 pecan crunch crunchy granola bars (2 pouches from 8.9 oz box), crushed (3/4 cup)
1/4 cup chopped pecans
1 tsp ground cinnamon
1 cup whipping cream
1/2 cup packed light brown sugar
2 cans (17.5 oz each) Grands refrigerated cinnamon rolls with icing
1 medium Granny Smith apple, peeled, coarsely chopped (1 1/4 cups)
1. Heat oven to 350. Spray 12-cup fluted tube cake pan (bundt pan) with cooking spray. In a small bowl, mix crushed granola bars, pecans and 1/2 tsp of the cinnamon. Sprinkle mixture evenly in the bottom of pan.
2. In a large bowl, mix whipping cream, brown sugar, and remaining 1/2 tsp cinnamon. Separate both cans of dough into 10 rolls; set icing aside. Cut each roll into quarters. Stir roll pieces and apples into whipping cream mixture to coat. Spoon mixture into pan; spread evenly.
3. Bake 50 to 60 minutes or until deep golden brown. Immediately place heatproof serving plate or platter upside down over pan; turn plate and pan over (do not remove pan). Cool 5 minutes. Remove pan; scrape any remaining topping in pan onto coffee cake. Cool 5 minutes longer. Drizzle reserved icing over top. Serve warm.
I tore this page out of a Rachael Ray magazine article by Daisy Martinez called Home Again. She says this cake brings her taste buds back to Oaxaca, Mexico. I could smell it just by typing it.
1 cup brewed espresso or coffee
1 cup packed dark brown sugar
3 cinnamon sticks
3 sticks unsalted butter, cut into cubes
1 tsp cayenne pepper
12 oz semisweet chocolate
8 large eggs, beaten
Fresh berries, for serving
1. Position a rack in the lower third of the oven and hear to 375. Line a 9″ springform pan with parchment paper. Wrap heavy-duty foil around the bottom and sides of the pan and press tightly to seal.
2. In a medium saucepan, combine the espresso, brown sugar and cinnamon sticks and simmer over low heat until fragrant, about 20 minutes. Discard the cinnamon sticks. Add the butter and cayenne and stir until the butter is melted. Pour into a large bowl and set aside.
3. Coarsely chop the semisweet and unsweetened chocolate and whisk into the coffee mixture until melted; whisk in the eggs. Scrape the batter into the prepared pan. Place the pan inside a larger ovenproof pan and pour in enough water to reach halfway up the sides. Bake until a toothpick inserted in the center comes out dry, 50 minutes to 1 hour.
4. Carefully remove the pan from the water bath, set on a rack to cool slightly, then refrigerate for at least 8 hours. Run a wet knife around the edge of the cake, then remove the foil and release the springform. Place a platter over the cake and invert. Remove the bottom of the pan and discard the parchment, Slice the cake and serve with the berries.