Mmmm, Pumpkin Gooey Butter Cake

Yet another favorite Pumpkin dessert to add to your holiday dessert table. There are many variations to this recipe, this is one that I’ve used for many years and is a definite “Tried and True” recipe.

ooey gooey pumpkin cake
Cake:
1 (18 1/4 oz.) package yellow cake mix
1 egg
8 tablespoons butter, melted

Filling:
1 (8 oz.) package cream cheese, softened
1 (15 oz.) can 100% PURE pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16 oz.) box powdered sugar (More or less for your sweetness)
1 teaspoon cinnamon
1 teaspoon nutmeg

Preheat oven to 350 degrees. To make the cake: Combine all of the cake ingredients and mix well. Pat cake mixture into a lightly greased 13×9-inch baking pan with hands into an even layer.

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. Add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes.

DO NOT over bake, the center should be a little gooey. Allow to cool, Sprinkle with powder sugar shaken through a sieve or top with a dollop of whipped cream or cinnamon-flavored ice cream.

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