Post by chief_cook2 on Dec 17, 2006 19:24:31 GMT -6
Pumpkin Gooey Butter Cake
Cake:
1 (18 1/4 oz) package yellow cake mix
1 egg
1 cube (8 Tbl) butter, melted
Filling:
1 (8 oz) package cream cheese, softened
1 (15oz) can pumpkin
3 eggs
1 tsp vanilla
1 cube (8 Tbl) butter, melted
2 cups (1 - 16 oz box) powdered sugar
1 tsp cinnamon *
1 tsp nutmeg *
Preheat oven to 350 degrees F
Combine the cake mix, egg, and 1 cube butter and mix well with an electric mixer (will form a soft ball). Pat the mixture into the bottom of a lightly greased 13 x 9 inch 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 to 50 minutes. Make sure not to overbake as the center should be a little gooey.
Serve with whipped cream.
Variations:
For a Pineapple Gooey Cake: Instead of pumpkin, add a drained 20 oz 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.
* I used 2 tsp pumpkin pie spice in place of the cinnamon and nutmegPumpkin Gooey Butter Cake
Cake:
1 (18 1/4 oz) package yellow cake mix
1 egg
1 cube (8 Tbl) butter, melted
Filling:
1 (8 oz) package cream cheese, softened
1 (15oz) can pumpkin
3 eggs
1 tsp vanilla
1 cube (8 Tbl) butter, melted
2 cups (1 - 16 oz box) powdered sugar
1 tsp cinnamon *
1 tsp nutmeg *
Preheat oven to 350 degrees F
Combine the cake mix, egg, and 1 cube butter and mix well with an electric mixer (will form a soft ball). Pat the mixture into the bottom of a lightly greased 13 x 9 inch 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 to 50 minutes. Make sure not to overbake as the center should be a little gooey.
Serve with whipped cream.
Variations:
For a Pineapple Gooey Cake: Instead of pumpkin, add a drained 20 oz 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.
* I used 2 tsp pumpkin pie spice in place of the cinnamon and nutmeg
Cake:
1 (18 1/4 oz) package yellow cake mix
1 egg
1 cube (8 Tbl) butter, melted
Filling:
1 (8 oz) package cream cheese, softened
1 (15oz) can pumpkin
3 eggs
1 tsp vanilla
1 cube (8 Tbl) butter, melted
2 cups (1 - 16 oz box) powdered sugar
1 tsp cinnamon *
1 tsp nutmeg *
Preheat oven to 350 degrees F
Combine the cake mix, egg, and 1 cube butter and mix well with an electric mixer (will form a soft ball). Pat the mixture into the bottom of a lightly greased 13 x 9 inch 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 to 50 minutes. Make sure not to overbake as the center should be a little gooey.
Serve with whipped cream.
Variations:
For a Pineapple Gooey Cake: Instead of pumpkin, add a drained 20 oz 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.
* I used 2 tsp pumpkin pie spice in place of the cinnamon and nutmegPumpkin Gooey Butter Cake
Cake:
1 (18 1/4 oz) package yellow cake mix
1 egg
1 cube (8 Tbl) butter, melted
Filling:
1 (8 oz) package cream cheese, softened
1 (15oz) can pumpkin
3 eggs
1 tsp vanilla
1 cube (8 Tbl) butter, melted
2 cups (1 - 16 oz box) powdered sugar
1 tsp cinnamon *
1 tsp nutmeg *
Preheat oven to 350 degrees F
Combine the cake mix, egg, and 1 cube butter and mix well with an electric mixer (will form a soft ball). Pat the mixture into the bottom of a lightly greased 13 x 9 inch 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 to 50 minutes. Make sure not to overbake as the center should be a little gooey.
Serve with whipped cream.
Variations:
For a Pineapple Gooey Cake: Instead of pumpkin, add a drained 20 oz 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.
* I used 2 tsp pumpkin pie spice in place of the cinnamon and nutmeg