Pumpkin Gooey Butter Cakes Recipe

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Pumpkin Gooey Butter Cakes
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Ingredients
22
Count
Nutrition
81
Calories
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Ingredients:

  • 1 (18 1/4-oz) package yellow cake mix
  • 1 egg
  • filling
  • 1 (8-oz) package cream cheese, softened
  • 1 (15-oz) can pumpkin
  • 3 eggs
  • 1 tsp vanilla
  • 1 (16-oz) box powdered sugar
  • 1 tsp cinnamon
  • 1 tsp nutmeg
  • for budget recipes or minus the pumpkin
  • 1 box yellow cake mix , without pudding
  • 1 egg
  • 1 (8 oz.) package of cream cheese (thighs here i come!)
  • 1 (16oz.) box of powdered box
  • 2 eggs
  • please see cooking instructions below (this will be after the pumpkin instructions).

Directions:

  1. Preheat oven to 350 degrees F.
  2. 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. ***I would recommend cupcake pan vs the 13x9 pan - - they cooked, tasted and looked better than the cake; and I'm not a huge cupcake fan!!!
  3. 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.
  4. Serve with fresh whipped cream.
  5. 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.
  6. For a Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin. Proceed as directed above.
  7. 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.
  8. -
  9. FOR BUDGET RECIPES OR MINUS THE PUMPKIN:
  10. Preheat Oven 350
  11. Mix together cake mix, butter and 1 egg; until thick and smooth
  12. Press into a 9 x 13 inch butter pan
  13. Beat together cream cheese, powdered sugar and 2 eggs; until thoroughly mixed and pour on top of cake mixture
  14. Bake at 350 degress for 30 minutes
  15. **Optional -Sprinkle top with powdered sugar - I forgot and used all mine in the recipe :|
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 80.58 Kcal (337 kJ)
Calories from fat 48.46 Kcal
% Daily Value*
Total Fat 5.38g 8%
Cholesterol 28.52mg 10%
Sodium 61.06mg 3%
Potassium 20.6mg 0%
Total Carbs 7.26g 2%
Sugars 0.23g 1%
Dietary Fiber 0.11g 0%
Protein 1.12g 2%
Vitamin A 0.1mg 2%
Iron 0.2mg 1%
Calcium 17.8mg 2%
Amount Per 100 g
Calories 414.21 Kcal (1734 kJ)
Calories from fat 249.07 Kcal
% Daily Value*
Total Fat 27.67g 8%
Cholesterol 146.61mg 10%
Sodium 313.86mg 3%
Potassium 105.91mg 0%
Total Carbs 37.32g 2%
Sugars 1.18g 1%
Dietary Fiber 0.58g 0%
Protein 5.77g 2%
Vitamin C 0.2mg 0%
Vitamin A 0.3mg 2%
Iron 0.9mg 1%
Calcium 91.7mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 2
    Points
  • 2
    PointsPlus

Good Points

  • saturated fat free

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