Take A Bite Of: Pumpkin Gooey Butter Cake

Now this is a pumpkin dessert I can sink my teeth into...
Why this versus any other dessert at the pumpkin bonanza time of year? Because I confess: I am not down with the pumpkin pie. As a matter of fact, I don't care for any kind of pie. But since I love to bake, love big holiday family/friend get-togethers, and love to try new things, this recipe is a perfect fit. Warm cinnamon, a golden crust, and an airy whipped filling = delicious.

You know with the word butter in the title, it has to be Paula Deen. Buon Appetito!

Pumpkin Gooey Butter Cake

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

Directions:

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.