Gooey Butter Pumpkin Cake
CATEGORIES
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)
DIRECTIONS
  1. Preheat oven to 350 degrees. Combine ingredients and mix well. Pat into a lightly greased 13x9 baking pan. Prepare filling.
  2. (Filling)
  3. One 8 oz package cream cheese, softened
  4. 2 eggs
  5. 8 tablespoons (1 stick) butter, melted
  6. 1 tsp vanilla
  7. One 16 oz box powdered sugar
  8. 15 oz can of pumpkin
  9. cinnamon and nutmeg (or pumpkin pie spice)
  10. 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.
  11. 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!
RECIPE BACKSTORY
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!