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    Pumpkin Gooey Butter Cakes


    Source of Recipe


    BBR

    Recipe Introduction


    Recipe courtesy Paula Deen

    List of 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 pumpkin
    3 eggs
    1 teaspoon vanilla
    8 tablespoons butter, melted
    1 (16-ounce) box powdered sugar
    1 teaspoon cinnamon
    1 teaspoon nutmeg

    Recipe



    Preheat oven to 350 degrees F.

    Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the
    bottom of a lightly greased 13 by 9-inch baking pan.

    To make the 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
    overbake as the center should be a little gooey.

    Serve with fresh whipped cream.


 

 

 

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