Pumpkin Gooey Butter Cake
By Paula DeenJUMP TO RECIPE
- 1 (18 1/4 oz) package yellow cake mix
- 1 egg
- 2 sticks melted and divided butter
- 1 (15 oz) can pumpkin
- 1 (8 oz) package softened cream cheese
- 3 eggs
- 1 teaspoon vanilla
- 1 (16 oz) box powdered sugar
- 1 teaspoon cinnamon
- 1 teaspoon nutmeg
Preheat oven to 350 °F.
To make the cake, combine cake mix, 1 stick melted butter and one egg and mix well. Pat the mixture into a lightly greased 13×9-inch baking pan.
In a large bowl, beat the cream cheese and pumpkin until smooth. Add the 3 eggs, vanilla, and 1 stick melted 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 over bake as the center should be a little gooey.
Serve with fresh whipped cream.