This is from the Food Network website...
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Pumpkin Gooey Butter Cakes
Recipe courtesy Paula Deen
Show: Paula's Home CookingEpisode: Southern Thanksgiving
Cook Time: 50 min
* Level: Easy
* Yield: 6 to 8 servings
Ingredients
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
Directions
Preheat oven to 350 degrees F.
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.
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.
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