 Pumpkin Gooey Butter Cakes |
Cake: |
Filling: |
| 1 (18 1/4-ounce) pkg. yellow cake mix | 1 (8-ounce) package cream cheese, softened |
| 1 egg | 1 (15-ounce) can pumpkin |
| 8 tablespoons butter | 3 eggs |
| 1 teaspoon vanilla | |
| 8 tablespoons butter, melted | |
| 1 (16-ounce) box powdered sugar | |
| 1 teaspoon cinnamon | |
| 1 teaspoon nutmeg |
| Preheat oven to 350 degrees F.
To make the cake: Combine all of the ingredients and mix well. Pour batter into a lightly greased 13 by 9-inch baking pan. Prepare filling. 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. Yield: : 6 to 8 servings |