Cook Time
40 to 50 minutes
Ingredients
- 1 (18 1/4-ounce) package yellow cake mix
- 1 egg
- 8 tablespoons butter, melted
- 1 (8-ounce) package cream cheese, softened
- 1 (15-ounce) can pumpkin
- 3 eggs
- 1 teaspoon vanilla
- 8 tablespoons butter, melted
- 1 (16-ounce) box powdered sugar
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
Instructions
- Preheat oven to 350 degrees.
- 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-inch 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 to 50 minutes. Make sure not to overbake as the center should be a little gooey.
- Serve with fresh whipped cream.
Notes
Variations: For a Pineapple Gooey Cake, instead of the pumpkin, add a drained 20-ounce can of crushed pineapple to the cream cheese filling. For Banana Gooey Cake, prepare the cream cheese filling as directed, then beat in 2 ripe bananas instead of the pumpkin.