Pumpkin Gooey Butter Cake |
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Ingredients Cake: 1 (18 1/4 ounce) package yellow cake mix 1 egg 8 tablespoons butter, melted Filling: 1, 8 ounce package cream cheese, softened 1, 15 ounce can pure pumpkin 3 eggs 1 teaspoon vanilla 8 tablespoons butter, melted 1, 16 ounce box powdered sugar 1 teaspoon cinnamon 1 teaspoon pumpkin pie spice whipped cream for topping (optional) Directions Preheat your oven to 350 degrees. Spray a 9 x 13 baking pan with non-stick cooking spray and then set aside. To make the cake, in a mixing bowl, add the yellow cake mix, egg and melted butter. Mix together until well combined. Place the batter into your prepared pan. Pat it down into an even layer. Set aside. To make the filling, in a large bowl, add the cream cheese and pure pumpkin. Beat together until it is smooth and creamy. Next, add the eggs, vanilla, and butter. Beat this together well. Next, add the powdered sugar, cinnamon and pumpkin pie spice. Mix together until well combined. Now evenly spread the pumpkin mixture over the cake batter. Bake in the oven for about 40 to 50 minutes. Be sure not to over bake the cake. The center should be a bit gooey. Remove from oven and place on a wire rack to cool. Serve topped with whipped cream. |