Dessert

Pumpkin Gooey Butter Cakes is for Dessert.

Pumpkin Gooey Butter Cakes takes 30 minutes to prepare.

Pumpkin Gooey Butter Cakes takes 50 minutes to cook.

Pumpkin Gooey Butter Cakes makes 40 servings.

The ingredients for Pumpkin Gooey Butter Cakes are:

Cake:
1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted

Filling:
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

Here is how you make Pumpkin Gooey Butter Cakes:

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 aboveServing Size: For cookie presentation 40 and for dessert 15Number of Servings: 40Recipe submitted by SparkPeople user TALLMARYANN.

The nutritional information for Pumpkin Gooey Butter Cakes is:

• Servings Per Recipe: 40
• Amount Per Serving
• Calories: 164.2

• Total Fat: 7.9 g
• Cholesterol: 36.9 mg
• Sodium: 136.8 mg
• Total Carbs: 19.0 g
• Dietary Fiber: 0.7 g
• Protein: 1.9 g