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Old 19-02-2005, 04:53 AM
T & J Bartimus
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Default Pumpkin Gooey Butter Cakes

Pumpkin Gooey Butter Cakes Recipe courtesy Paula Deen

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

Preheat oven to 350 degrees F. To make 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 by 9-inch baking pan. Prepare filling. 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 to 50 minutes. Make sure not to overbake
as the center should be a little gooey. Serve with fresh whipped cream.

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 above.

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

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.

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