Pumpkin Gooey Butter Cakes

Discussion in 'Food and nutrition' started by Travis and Jenn Bartimus, Mar 29, 2006.

  1. Pumpkin Gooey Butter Cakes

    Cake:
    1 (18 1/4-ounce) package yellow cake mix
    1 egg
    8 tablespoons butter, melted
    Filling:
    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
    over bakeas 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.

    Jenn B in SEMO

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