Email to Kathy Foster      

Recipe Categories: Roxymom's HOME PAGEAPPETIZERS BARS BEEF BREAD BREAKFAST CAKES CANDY CANNING CASSEROLES COOKIES CROCKPOT DESSERTS DRINKS EGGS FISHandSEAFOOD FROSTING GlutenFree MARINADES MEXICANSOUTHWEST ORIENTAL PASTA PIES PORK POULTRY PRESSURECOOKER SALADS SANDWICHES SAUCES SEASONINGS SNACKS SOUPSandSTEWS VEGETABLES

Pumpkin Gooey Butter Cake




Source of Recipe


Paula Deen


List of Ingredients




CAKE:
1 (18 1/4 oz.) pkg. yellow cake mix
1 egg
8 T. butter, melted

FILLING:
1 (8-oz) pkg. cream cheese, softened
1 (15 oz.) can pumpkin
3 eggs
1 t. vanilla
8 T. butter, melted
1 (16 oz.) box powdered sugar
1 t. cinnamon
1 t. nutmeg

Recipe



Preheat oven to 350°. Combine cake mix, egg and butter; mix well with an electric mixer. Pat the mixture into the bottom of lightly greased 13x9 baking pan.

To make filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add 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 40-50 minutes. Make sure not to overbake as the center shoud be a little gooey.

Serve with fresh whipped cream.