Ingredients
18¼ oz yellow cake mix, (1 package)
1 egg
8 tbsp butter, melted
8 oz cream cheese, softened
15 oz pumpkin, (1 can)
3 eggs
1 tsp vanilla
8 tbsp butter, melted
16 oz powdered sugar, (1 box)
1 tsp cinnamon
1 tsp nutmeg
Preparation
Preheat the oven to 350 degrees F.
In a large mixing bowl, combine all of the ingredients. Mix well with an electric mixer.
Pat the mixture evenly into the bottom of a lightly greased 13x9-inch baking pan.
Prepare the filling.
In a separate large bowl, beat the cream cheese and pumpkin until smooth.
Add the eggs, vanilla, and butter. Beat together until well combined.
Add the powdered sugar, cinnamon, and nutmeg. Mix well.
Spread pumpkin mixture over the cake batter. Bake for 40 to 50 minutes.
Serve with fresh whipped cream.
Instead of the pumpkin, add a drained 20 oz can of crushed pineapple to the cream cheese filling.
Proceed as directed above.
Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin.
Proceed as directed above.
Use a chocolate cake mix.
Add 1 cup of creamy peanut butter to the cream cheese filling instead of the pumpkin.
Proceed as directed above.
