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Posted October 23, 2009 | comments Leave a comment

Pumpkin Gooey Butter Cake

1 (18 1/4 oz.) pkg. yellow cake mix
1 egg
8 T. butter, melted

Filling:
1 (8 oz.) pkg. cream cheese, softened
1 (15 oz.) can pumpkin
3 eggs
1 tsp. vanilla
8 T. butter, melted
1 (16 oz.) box powdered sugar
1 tsp. cinnamon
1 tsp. nutmeg

Preheat oven to 350 degrees. Combine the cake mix, egg and butter and mix well with electric mixer. Pat the mixture into the bottom of a lightly greased 13x9 inch 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, add a drained 20 oz. can of crushed pineapple to cream cheese filling. For a Banana Gooey Cake, beat 2 ripe bananas; and for a Peanut Butter Gooey Cake, use a chocolate cake mix and add 1 cup of creamy peanut butter to cream cheese mixture. Proceed as directed above.

Nancy E. Simpson - Strasburg


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