Melt-Away Butter Cake

Melt-Away Butter Cake

Qty Ingredient
18 1/4 ouncesyellow cake mix
1 teaspoonsnutmeg
1 teaspoonscinnamon
16 ouncespowdered sugar (box)
8 tablespoonsbutter, melted
1 1/2 teaspoonsvanilla
3 eggs
15 ouncespumpkin
8 ouncescream cheese, softened
8 tablespoonsbutter, melted
2 eggs
to tastewhipped topping
Photo coming soon!

Directions:

  1. For the Cake:1 (18 1/4-ounce) package yellow cake mix
    2 eggs
    8 Tbsp. butter, melted
  2. 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
  3. Preheat oven to 350 degrees F.
  4. 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.
  5. 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.
  6. 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.