Pumpkin Gooey Butter Cakes Recipe
Ingredients
- Cake:
- 1 (18 1/4-ounce) package yellow cake mix
- 1 egg
- 8 TBSP (1 stick) butter, melted
- Filling:
- 1 (8-ounce) package cream cheese, softened
- 1 (15-ounce) can pumpkin
- 3 eggs
- 1 teaspoon vanilla
- 8 TBSP (1 stick) butter, melted
- 1 (16-ounce) box powdered sugar
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
Directions
- Preheat oven to 350 degrees F.
- Combine the cake mix, egg, and butter and mix well with an electric mixer.
- Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking 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.
- 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, cinnamon and nutmeg. Proceed as directed above.
Adding to Planner
Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 147g | |
| Recipe makes 12 servings | |
| Calories 563 | |
| Calories from Fat 253 | 45% |
| Total Fat 28.72g | 36% |
| Saturated Fat 14.93g | 60% |
| Trans Fat 0.0g | |
| Cholesterol 124mg | 41% |
| Sodium 474mg | 20% |
| Potassium 131mg | 4% |
| Total Carbs 73.26g | 20% |
| Dietary Fiber 0.7g | 2% |
| Sugars 37.96g | 25% |
| Protein 5.16g | 8% |
