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Pumpkin Souffle Butter Cake

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Why I Love This Recipe

This is simple and so good! I make in every holiday and I make two! Really melts in your mouth. My girlfriend gave me this many years ago! Try it!

It is best served a little warm with freshly made Whipped Cream


Ingredients You'll Need

1 Box (18-1/4 oz.) Yellow Cake Mix
1 Cube Butter (8 TBL) Melted
1 Egg
1 (15 oz.) Can Pumpkin
8 oz. Cream Cheese‚ Well Softened
3 Eggs
1 tsp. Vanilla Extract
1 tsp. Cinnamon
1 tsp. Nutmeg
16 oz. Bag Powdered Sugar
1 Cube Butter (8 TBL) Melted


Mix cake mix, melted cube of butter and 1 egg in a mixer until combined. Press into a 9 x 13 glass baking dish that has been sprayed with vegetable spray.

Mix in a mixer the Pumpkin and the well-softened Cream Cheese until well blended. Add in the remaining ingredients until smooth.

Pour over the top of your crust and bake at 350 for 40-45 minutes. Don't overcook it, as you want the center to be a little wobbly.

It is best served a little warm with freshly made Whipped Cream

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