Pumpkin Gooey Butter Cake
I love to serve these at Thanksgiving or any time during the fall. They are so buttery and moist! Since my kids are not keen on pecans, this is a perfect Thanksgiving dessert! I always take home an empty platter and I am ALWAYS asked for the recipe!! Enjoy this yummy, buttery treat!
1 (18 1/4-ounce) package yellow cake mix
- 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 or powdered sugar on top.
Original source: Paula Deen