Pumpkin Gooey Butter Cake -- Quad-Cities Online Recipe Book
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Pumpkin Gooey Butter Cake

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Variations: For a Pineapple Gooey Cake, add a drained 20-ounce can of crushed pineapple to the cream cheese filling instead of pumpkin. Proceed as directions indicate.

Ingredients

Cake:
1 package (18 1/4-ounces) yellow cake mix
1 egg
8 tablespoons butter, melted
Filling:
1 package (8 ounces) cream cheese, softened
1 can (15 ounces) pumpkin
3 eggs
1 teaspoon vanilla extract
8 tablespoons butter, melted
1 box (16 ounces) powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg

Instructions

Preheat oven to 350 degrees. For the cake, combine all of the ingredients and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 x 9 inch baking pan. Prepare filling. For the filling, beat the cream cheese and pumpkin until smooth in a large bowl. 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 to 50 minutes. Make sure not to over bake as the center should be a little gooey.

Serve with fresh whipped cream.



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