Gooey Pumpkin Cake

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katlong4

Prep Time

0
min.

Total Time

1
hr.

Servings

What You Need

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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

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Make It

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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.

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Special Equipment Needed

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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.

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