the BEST pumpkin or pineapple cake in the world!!
Pumpkin Gooey Butter Cakes
Cook Time: 50 minutes
Cake:
1 (18 1/4-ounce) package yellow cake mix 1 egg 8 tablespoons (1 stick) butter, melted
Filling: 1 (8-ounce) package cream cheese, softened 1 (15-ounce) can pumpkin 3 eggs 1 teaspoon
vanilla 8 tablespoons (1 stick) 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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