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Gooey Butter Pumpkin Cake


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Member since 2006

Serves | Prep Time | Cook Time

Ingredients

Bottom layer:
one 18 1/2 oz package yellow cake mix
1 egg
8 tablespoons (1 stick) butter, melted
Filling:
One 8 oz package cream cheese, softened
2 eggs
8 tablespoons (1 stick) butter, melted
1 tsp vanilla
One 16 oz box powdered sugar
15 oz can of pumpkin
cinnamon and nutmeg (or pumpkin pie spice)


Preheat oven to 350 degrees. Combine ingredients and mix well. Pat into a lightly greased 13x9 baking pan. Prepare filling.


(Filling)


One 8 oz package cream cheese, softened


2 eggs


8 tablespoons (1 stick) butter, melted


1 tsp vanilla


One 16 oz box powdered sugar


15 oz can of pumpkin


cinnamon and nutmeg (or pumpkin pie spice)


Beat cream cheese until smooth. Add eggs and vanilla. Add butter; beat. Add powdered sugar and mix well. Add pumpkin and spices (to taste, mix well. Spread over cake mixture. Bake for 50-60 minutes. You want the center to be a little gooey, so do not overbake.


I served it warm with a scoop or two of cinnamon ice cream. This is a new family favorite at our house and I can't wait till Thanksgiving to make it for our extended family! Enjoy!


Pairs Well With


Notes

I love all things pumpkin but this one "takes the cake"! Yay for Paula Deen! Try this and you'll have a new Thanksgiving favorite!

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