Pumpkin Gooey Butter Cake
Description
If you love a gooey butter cake, you'll love this one with pumpkin. It's deliciously make with a yellow or spice cake mix, with cream cheese, butter, and pumpkin puree.
Ingredients
ake:
1 box yellow or spice cake mix
1 large egg
1/2 c. butter, melted
Filling:
8 oz. cream cheese, softened*
3 large eggs
15 oz. can canned pumpkin puree
1 t. vanilla
1/2 c. butter, melted and cooled
3 1/2 c. powdered sugar (16 oz.)
1 t. cinnamon
1 t. nutmeg
whipped cream and pumpkin pie spice, for serving
Directions
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Preheat oven to 350 degrees F. Lightly grease a 13x9 inch baking pan.
Cake:
In a bowl, combine the cake mix, egg, and butter; mix well with a handheld electric mixer. Pat the mixture into the bottom of the prepared baking pan.
Filling;
In a large bowl, beat the cream cheese until smooth. Add the pumpkin; beat until smooth. Add the eggs, vanilla, and butter; beat together. Add the powdered sugar, cinnamon, and nutmeg; mix well. Spread pumpkin mixture over cake batter.
Bake 40 - 45 minutes. Be sure not to over-bake, the center should be a little gooey.
Remove from the oven; allow to cool for 1 hour.
Serve with whipped cream and a sprinkle of pumpkin pie spice.
The cake will keep for 1 week when covered and stored in the refrigerator.
12 servings.
*If you forgot to set out the cream cheese, fill a bowl with warm water and place the tin foil covered cream cheese in it for 5-10 minutes to soften.