Pumpkin Gooey Cakes

Gina

This was a big hit at Thanksgiving, learned this method from Paula Deen!

ingredients

Cake:
1 18 1/4 oz pkg yellow cake mix
1 egg
8 tbsp. butter, melted
Filling:
1 8 oz pkg 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

directions

1
Combine the cake mix, egg & butter and mix well with electric mixer. Put the mixture into the bottom of a lightly greased 13 x 9 inch pan.
2
To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla & 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 overbake as the center should be a little gooey.
3
Serve with fresh whipped cream.

notes

For pineapple gooey cake: add a drained 20 oz can of crushed pineapple to the cream cheese filling. Proceed as directed. For banana: prepare cream cheese filling as directed, beating in 2 ripe bananas instead of pumpkin. Proceed as directed above.

Source: Gina