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Gooey Butter Pumpkin Cake

Gooey Butter Pumpkin Cake

TGFPD (That’s Thank Goodness for Paula Deen from www.pauladeen.com )

Ingredients 

Cake:
1 18 1/4-ounce package yellow cake mix 
1 egg
8 tablespoons butter, melted

 

Filling:
1 15-ounce can of pumpkin
1 8-ounce package cream cheese, softened 
3 eggs 
1 teaspoon vanilla
8 tablespoons butter, melted
1 16-ounce box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg

Directions

 

Preheat oven to 350 degrees.

To make the cake, combine all of the ingredients and mix well.  Pat the mixture into a lightly greased 13x9-inch baking pan. 

 

Prepare 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.  


For more coolness and great recipes go to www.threegirlies.com

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