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Gooey Pumpkin Cake

Kraft Memeber Recipe
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Makes: 12 servings Total Time: 1 hr
Category: Desserts Sub Category: Cakes

what you need
  • Cake:
  • 1 package (18 1/4-ounce) yellow cake mix
  • 1 egg
  • 8 tablespoons butter, melted
  • Filling:
  • 1 package (8-ounce) cream cheese, softened
  • 1 can (15-ounce) pumpkin
  • 3 eggs
  • 1 teaspoon vanilla
  • 8 tablespoons butter, melted
  • 1 box (16-ounce) powdered sugar
  • 1 teaspoon cinnamon
  • 1 teaspoon nutmeg
make it
Preheat oven to 350 degrees. Combine the cake mix, egg and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 9- by 13-inch baking pan.

To make the filling, beat the cream cheese and pumpkin in a large bowl 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.

Bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey. Serve with fresh whipped cream.
Notes
Paula Deen's recipe

Variations:

Pineapple Gooey Cake: Instead of pumpkin, add a drained 20-ounce can of crushed pineapple to the cream cheese filling. Proceed as directed above.

Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin. Proceed as directed above.

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.
Average Rating  (1)
Rated  by a cook on 10/19/2008 My family loves this one...easy to make
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