Favorite Ingredients Friday!

It's back. I'm back. We're all back. I was shocked when I went through my archives and realized I hadn't posted a recipe since June 27th! Between all our summer excitement and an early back to school, I've been off my game.

It may be the middle of summer to some, but once we're back in school, I start to think about fall. And fall makes me think about pumpkin. Yum!

Another goodie from Paula Deen.

Pumpkin Gooey Butter Cake

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

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.

Be sure to visit the Favorite Ingredients Friday home to find more great recipes!

Past FIF recipes:
Chocolate Pudding Fudge Cake
Pasta, Pesto, and Peas
Basic Beef Starter, Plus
Pineapple Upside Down Biscuits
Tomato Chicken
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