Stephanie Dodd Recipe

Pumpkin Gooey Butter Cake

By Stephanie Dodd skeen


This was a real winner in our United Way Cook-Off at work a few years ago. Pure decadence is all I can say!!!


Recipe Rating:
 3 Ratings
Serves:
8
Prep Time:
Cook Time:

Ingredients

1 pkg
yellow cake mix
1
egg
8 Tbsp
butter, melted
Find more recipes at goboldwithbutter.com
8 oz
cream cheese, softened
15 oz
can pumpkin
3
eggs
1 tsp
vanilla
8 Tbsp
butter, melted
Find more recipes at goboldwithbutter.com
16 oz
box powdered sugar
1 tsp
cinnamon
1 tsp
nutmeg
Kitchen Crew

Janet got "Chocolate Covered Cherry Mice"

You observe situations before diving in, choosing words and actions wisely. You're the loyal friend and...

TAKE THE QUIZ and find out what Halloween treat you are!

Directions Step-By-Step

1
To make the cake: Combine the cake mix, one egg, and 8 tablespoons of melted butter and mix well with mixer. Pat this mixture into the bottom of a lightly greased 9 x 13" baking pan.
2
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 and bake for 40 - 50 minutes. Make sure not to over bake as the center should be a little "gooey". Serve with whipped cream! YUMMY!!


Variations: For a pineapple gooey cake: Instead of the pumpkin, add a drained 20 ounce can of crushed pineapple to the cream cheese filling. Proceed as directed.

For a banana gooey cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin. Proceed as directed.


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. This is to die for!!!!

About this Recipe

Course/Dish: Cakes