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 confectioners sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
combine cake mix, eggs and butter and mix well with an electric mixer. pat the mixture into the bottom of a lightly greased 13"x9" 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 confectioners sugar, cinnamon and nutmeg and mix well. spread the pumpkin mixture over the cake batter and bake for 40-50 minutes. make sure not to overbake as the center should be a little gooey.
serve with fresh whipped cream.
VARIATIONS:
ReplyDeletePINEAPPLE GOOEY CAKE: instead of the pumpkin, add a drained 20 ounce can of crushed pineapple to the cream cheese filling. proceed as directed above.
BANANA GOOEY CAKE: prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin. proceed as directed above.
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.