Pumpkin Gooey Butter Cakes Recipes

Steps:

• Preheat oven to 350.
• To make the cake: Combine all of the ingredients and mix well.
• Pat batter into a lightly greased 13x9-inch baking pan with hands into an even layer.
• 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 over bake as the center should be a little gooey.
• Serve with fresh whipped cream or cinnamon-flavored ice cream.

Steps:

• For the crust: Preheat the oven to 350 degrees F. Spray a 13-by-9-inch glass baking dish with cooking spray. Combine the cake mix, eggs and vanilla in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until smooth, about 1 minute. Add the butter and mix just until combined. Spread the mixture evenly in the prepared baking dish.
• For the filling: Beat the cream cheese in a clean mixer bowl with the paddle until light and smooth, scraping the sides occasionally, 1 to 2 minutes. Add the eggs, pumpkin pie spice and vanilla and beat until smooth. Add the pumpkin and butter and beat until smooth. Add the confectioners' sugar and beat on low speed to incorporate, and then beat on medium until light and smooth, about 1 minute. Pour over the cake layer and smooth the top with a spatula.
• Bake until the edges are puffed and golden brown and the center is just set, about 40 minutes. Let cool. Cut into squares and serve topped with whipped cream.

Steps:

• Preheat the oven to 350. Have ready a metal bread loaf pan that measures 9 x 5".
• First, make the crust: In a medium bowl, combine the sugar, flour, salt and baking powder. Add the egg yolk, milk and melted butter. Stir until a wet dough forms, and then press this mixture evenly into the bottom of the bread loaf pan.
• Next, make the gooey butter filling: In the same bowl you used to make the crust, add all of the filling ingredients. Beat together on low speed until well-blended, about 1 minute. Pour the filling over the crust.
• Bake the gooey butter cake for 35-40 minutes. It will be browned on the edges, but slightly jiggly and sunken in the middle. Let it cool COMPLETELY. I store it overnight in the fridge for perfect cuts.
• Serve with extra powdered sugar dusted on top.

Steps:

• In a large bowl, beat the cake mix, egg and butter on low speed until combined. Press into a 13-in. x 9-in. baking pan coated with cooking spray., In a another large bowl, beat cream cheese and pumpkin until smooth. Add the butter, eggs, egg whites and vanilla; beat on low until combined. Add the confectioners' sugar, cinnamon and nutmeg; mix well. Pour over crust., Bake at 350° for 45-50 minutes or until edges are golden brown. Cool completely on a wire rack. Chill until serving. Sprinkle with additional confectioners' sugar if desired. Refrigerate leftovers.