Pumpkin Gooey Butter Cakes

Lisa Stueber - Lincoln recipe

Cake:

1 (18 1/4 oz) package yellow cake mix

1 egg

8 Tbsp butter, melted

Filling:

1 (8 oz) package cream cheese, softened

1 (15 oz) can pumpkin

3 eggs

1 tsp vanilla

8 Tbsp butter, melted

1 (16 oz) box powdered sugar

1 tsp cinnamon

1 tsp nutmeg

Preheat oven to 350.

Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13x9 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 40-50 minutes. Make sure not to over bake 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 oz can of crushed pineapple to the cream cheese filling.

For a Banana Gooey Cake - Prepare cream cheese filing as directed, beating in 2 ripe bananas instead of pumpkin.

For a Peanut Butter Gooey Cake - Use a chocolate cake mix. Add 1 cup creamy peanut butter to the cream cheese filling instead of pumpkin.