Pumpkin Gooey Butter Cake

A few years ago, my friend Pam gave me this recipe. I have made it a few times, but this year I thought I would make it for Thanksgiving. It is gooey butter cake with a pumpkin twist….so in one word delicious! Happy Thanksgiving everyone!

Pumpkin Gooey Butter Cake

1 18 1/4-ounce package yellow cake mix
1 egg
8 tablespoons butter, melted
1 15-ounce can of pumpkin
1 8-ounce package cream cheese, softened
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 16-ounce box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg

Preheat oven to 350 degrees.

To make the cake, combine cake mix, egg and butter 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 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 over bake as the center should be a little gooey.

Serve with fresh whipped cream.

Image found here.

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