Posted by: marthabernie | November 6, 2014

PAULA DEEN’s PUMPKIN GOOEY BUTTER CAKES

Another pumpkin recipe for this time of year!

PAULA DEEN’s PUMPKIN GOOEY BUTTER CAKES

CAKE:

1 – 16-1/4 oz package yellow cake mix

1 egg

8 tablespoons butter, melted

FILLING:

1 – 8 oz package cream cheese, softened

1 – 15 oz can pumpkin

3 eggs

1 teaspoon vanilla

8 tablespoons butter, melted

1 – 16 oz box powdered sugar

1 teaspoon cinnamon

1 teaspoon nutmeg

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 x 9 inch baking pan.

To make the filling, beat the cream cheese and pumpkin in a large bowl 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:  Instead of pumpkin, substitute a drained 20 oz can of crushed pineapple to the cream cheese filling; or beat in two ripe large bananas instead of the pumpkin; or use a chocolate cake mix and add one cup of creamy or crunchy peanut butter to the cream cheese filling instead of the pumpkin.

ENJOY!


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