Created By: Paula Deen
Difficutly: moderate
Time: 1 Hour
Portion: 12 servings
Ingredients:
Cake:
1 (18 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
Directions:
Preheat oven 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 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.
Serve with fresh whipped cream.
Notes:
Variations: For a Pineapple Gooey Cake: Instead of the pumpkin, add adrained 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 directedabove.For a Peanut Butter Gooey Cake: Use a chocolate cake mix. Add 1 cupcreamy peanut butter to the cream cheese filling instead of thepumpkin. Proceed as directed above.