Pumpkin Gooey Butter Cakes

Name: Pumpkin Gooey Butter Cakes
Prep time: 1 h 20 min
Cook time: 1 h 20 min
Total time: 1 h 20 min
Yield: 8
Cuisine: Global
Ingredients: 8 Tbsps butter, melted; 425 grams pumpkin; 1 teaspoon cinnamon; 227 grams package cream cheese, softened; 1 egg; 3 eggs; 1 teaspoon nutmeg; 454 grams box powdered sugar; 1 teaspoon vanilla; 517 grams package yellow cake mix

For $1.46 per serving, this recipe covers 14% of your daily requirements of vitamins and minerals. One serving contains 809 calories, 8g of protein, and 37g of fat. This recipe serves 8. From preparation to the plate, this recipe takes roughly 1 hour and 20 minutes. If you have cake mix, eggs, pumpkin, and a few other ingredients on hand, you can make it.

Instructions

Preheat oven to 350 degrees F.

Equipment you will use

Oven

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.

Ingredients you will need

Cake Mix

Butter

Egg

Equipment you will use

Hand Mixer

Baking Pan

To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth.

Ingredients you will need

Cream Cheese

Pumpkin

Equipment you will use

Bowl

Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well.

Ingredients you will need

Powdered Sugar

Cinnamon

Vanilla

Butter

Nutmeg

Egg

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.

Ingredients you will need

Pumpkin

Spread

Equipment you will use

Oven

Serve with fresh whipped cream.

Ingredients you will need

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.

Ingredients you will need

Crushed Pineapple