Cake - Pumpkin Gooey Butter Cake

By BlueSchmoo

www.pauladeen.com

Use 2 Eggs total in the 1/2 recipe version and 1 stick of butter total

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Ingredients

• Cake:
• 6-8 (3-4)
• 1 18 1/4-ounce package yellow cake mix (1/2 box [9.13 ozs])
• 1 egg (1/2 egg)
• 8 tablespoons butter, melted (4 Tbsp)
• Filling:
• 1 15-ounce can of pumpkin (7 1/2 oz Canned or fresh pureed)
• 1 8-ounce package cream cheese, softened (1/2 pkg [4 ozs])
• 3 eggs (1 1/2 Eggs)
• 1 teaspoon vanilla (1/2 tsp)
• 8 tablespoons butter, melted (4 Tbsp)
• 3/4 - 1 (16-ounce) box powdered sugar (6-8 ozs)
• 1 teaspoon cinnamon (1/2 tsp)
• 1 teaspoon nutmeg (1/2 tsp)

Preparation

Step 1

1. Preheat oven to 350 degrees.

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

3. Prepare filling:
In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter and beat together.

4. Next, add the powdered sugar, cinnamon, nutmeg, and mix well.

5. 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.