• 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 over bake 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.

• Heat oven to 350°F.
• In 9-inch square pan, melt butter in oven.
• Sprinkle brown sugar evenly over melted butter.
• Arrange pineapple slices over brown sugar. Place cherry in center of each pineapple slice.
• In medium bowl, beat remaining ingredients with electric mixer on low speed 30 seconds, scraping bowl constantly.
• Beat on high speed 3 minutes, scraping bowl occasionally.
• Pour batter over pineapple and cherries.
• Bake 50 to 55 minutes or until toothpick inserted in center comes out clean.
• Immediately place heatproof serving plate upside down over pan; turn plate and pan over.
• Leave pan over cake a few minutes so brown sugar mixture can drizzle over cake; remove pan.
• Serve warm. Store cake loosely covered.

• Preheat oven to 350°. Chop nuts, set aside.
• Melt butter in 12” oven-proof skillet. Remove from heat, stir in brown sugar and stir until well blended.
• Drain pineapple reserving juice, set aside.
• Arrange pineapple slices over sugar mixture. Place a cherry half in center of each slice. Sprinkle with nuts.
• Add enough water to pineapple juice to make 1 1/3 cups liquid.
• In bowl combine cake mix, liquid, eggs and oil; whisk until well blended and smooth.
• Pour over pineapple in skillet. Bake 35-40 minutes.
• Remove from oven Cool 5 minutes, loosen edges of cake and invert onto large serving plate. Cool slightly. Top with cool whip and serve.

• Cream butter and sugar. Add eggs one at a time, beating well, add vanilla.
• Mix flour and cocoa, add to batter. Mix.
• Fold in coconut and pecans.
• Pour into greased and floured 9”x13” pan.
• Bake at 350° for 40 minutes.
• Remove from oven and immediately spread marshmallow cream.
• Top with frosting.

Frosting

• Mix butter, cocoa and milk in saucepan. Heat until melted.
• Beat in sugar and vanilla.
• Pour icing over marshmallow cream and swirl to make marbled effect.

• Melt Milky Ways with 1 stick butter. Remove from heat and let cool completely (lukewarm) – if not, you will not get a light cake.
• Cream remaining 2 sticks of butter with sugar.
• Add eggs and cooled chocolate candy mixture.
• Mix flour and soda together and add alternately with buttermilk, blending well. Add vanilla and nuts.
• Bake in greased/floured 13”x9” pan at 325° for 50-55 minutes.

Icing

• Combine ingredients except pecans, using enough evaporated milk to make creamy and spreadable.
• Add pecans, mix and spread on cooled cake.

• Melt chocolate, set aside.
• Blend together butter, sugar, eggs, and vanilla. Beat til light and fluffy, add chocolate and mix well.
• Mix flour, soda, salt with cold water. Beat til smooth.
• Pour half of batter in micro cake pan. Bake in microwave 6 or 7 minutes. When cake begins to pull away from the sides it’s done. Repeat with other layer.

Topping

• Combine milk and sugar and stir well.
• Cook 2-3 minutes till sugar melts and add vanilla, butter, and stir well.
• Add coconut and nuts and ice one layer then the other.

• Preheat a convection oven to 375 degrees F or 400 degree F oven if not a convection oven.
• Bring 2-inches of water to a simmer in a medium pot over low heat. Put the butter and chocolate into a bowl that fits on top of the pot without the bottom of the bowl touching the water. Put the bowl onto the pot. When the butter and chocolate have melted, remove from the heat, and whisk in the powdered sugar.
• In a separate bowl, whisk the egg yolks and eggs over the simmering water until warm.
• Fold in the chocolate mixture and the bourbon, then fold in the cake flour.
• Spray 6 (4-ounce) cake tins with nonstick cooking spray. Fill the tins to a 1/2-inch from the top with the batter.
• Bake until they are set around the edges but are still a bit liquid in the center, about 10 to 12 minutes. Check them after 10 minutes. Don't overcook them or the center will not be liquid. Remove them from the oven and let them sit for 1 minute.
• While the torte is baking, heat the canola oil in a small skillet over medium heat. When hot, add the plantain slices in 1 layer and quickly fry them on both sides until they are crisp. Remove them from pan and drain themon paper towels.
• Slice the banana on the bias into 1/2-inch thick slices and put them on a small sheet pan. Sprinkle with the sugar, and caramelize them using a creme brulee torch or the broiler.
• Spread the Salted Caramel Sauce onto each plate and unmold the torte on top.
• Garnish with a slice of caramelized banana a fried plantain before serving.

Salted Caramel Sauce

• Add the cream to a medium saucepan over medium-high heat and bring to a boil Remove from the heat, and set aside.
• Melt the sugar in a large heavy bottomed saucepan over medium-high heat. Stir until the sugar is melted. When the sugar is a deep caramel color, slowly add the cream (watch out, it will splatter) and stir in the sea salt. Serve warm.

• Beat together egg yolks, lemon juice, lemon rind, and butter until thick and lemon colored.
• Combine sugar, flour, and salt; add alternately with milk to the yolk mixture, beating well after each addition.
• Beat egg whites until stiff. Blend egg whites into batter on low speed of electric mixer.
• Pour into 8 inch square baking dish.
• Place a pan of hot water in the oven, and set the baking dish into the pan.
• Bake at 350 degrees F (175 degrees C) for 45 minutes.

• Cream shortening, butter, sugar until light and fluffy. Add egg yolks one at a time, beating well after each.
• Add buttermilk along with dry ingredients ending with flour.
• Stir in remaining ingredients.
• Beat egg whites with cream of tartar til stiff. Fold in.
• Bake in 3 9” pans or 4 8” pans at 350° for 30-40 minutes until done.