Preheat over to 350 degrees.
Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lighly greased 13 by 9-inch baking pan.
Filling:
In a large bowl, beat the cram 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 the cake batt6er and bake for 40 to 50 minuts. 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 intead of the pumpkin. Proceed as directed above.
Originally Submitted
10/9/2008
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