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Melt-Away Butter Cake

Melt-Away Butter Cake

Melt-Away Butter Cake

Ingredients
Quantity
yellow cake mix
18 1/4 ounces
eggs
2
butter, melted
8 tablespoons
cream cheese, softened
8 ounces
pumpkin
15 ounces
eggs
3
vanilla
1 1/2 teaspoons
butter, melted
8 tablespoons
powdered sugar (box)
16 ounces
cinnamon
1 teaspoons
nutmeg
1 teaspoons
whipped topping
to taste

Directions

For the Cake:

1 (18 1/4-ounce) package yellow cake mix

2 eggs

8 Tbsp. butter, melted

Filling:

1 (8-ounce)  package cream cheese, softened

1 (15-ounce) can pumpkin

3 eggs

1 1/2 tsp. vanilla

8 Tbsp. butter, melted

1 (16-ounce) box powdered sugar

1 tsp. cinnamon

1 tsp. nutmeg

Preheat oven to 350 degrees F.

To make the cake:  Combine the cake mix, eggs, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13x9-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 the pumpkin mixture over cake batter and bake for 40-50 minutes. Be sure not to overbake - the center should be slightly gooey. Serve with whipped topping.

Variations: 

  • For Pineapple Cake:  Instead of the pumpkin, add one can (20-ounces) drained crushed pineapple to the cream cheese filling. Proceed as directed.
  • For Banana Cake:  Prepare cream cheese filling as directed, then beat in 2 ripe bananas instead of the pumpkin. Proceed as directed.
  • For Peanut Butter Cake:  Use a chocolate cake mix. Add 1 cup creamy peanut butter to the cream cheese filling instead of the pumpkin. Proceed as directed.

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