Food Network, Paula Deen
Makes 7 servings
CAKE:
18 1/4 ounces yellow cake mix
1 egg
8 tablespoons melted butter
FILLING:
8 ounces cream cheese
15 ounces canned pumpkin puree
3 eggs
1 teaspoon vanilla extract
8 tablespoons melted butter
16 ounces powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
Prep Time: 30 minutes/Cook Time: 50 minutes
Preheat oven to 350 degrees F.
To make the cake:
Combine all of the ingredients and mix well with an electric mixer. Pat the mixture into the bottom of 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.
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 instead of the pumpkin. Proceed as directed above.
MY NOTE: I cooked it in a 9x9 dish and used about 4/5 of the gooey batter. I baked it 10-15 longer than stated. Came out yummy.
MXF
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