Pumpkin Gooey Butter Cake Recipe
Ingredients:
- Cake
- 1 (18.25 ounce) box yellow cake mix
- 1 large egg
- 1/2 cup (1 stick) butter, melted
- Filling
- 8 ounces cream cheese, softened
- 1 (15 ounce) can pureed pumpkin
- 1/4 cup granulated sugar
- 1/4 teaspoon salt
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 3 large eggs
- 1 teaspoon vanilla extract
- 1/2 cup (1 stick) butter, melted
- 1 (16 ounce) box confectioners' sugar, divided
- Pecan halves, for garnish
- Whipped cream, as an accompaniment
Directions:
- Preheat oven to 350 degrees F. Lightly grease a 9 x 13-inch baking pan.
- Combine cake mix, egg and melted butter; mix well. Pat into pan.
- To prepare filling: Beat cream cheese until smooth. Beat in pumpkin, sugar, salt, cinnamon, nutmeg, cloves, egg and vanilla extract. Add butter; beat until smooth. Set aside 2 tablespoons confectioners' sugar; add remainder to pumpkin mixture and mix well. Spread over cake mixture. Bake for 40 to 50 minutes. Do not over-bake; center should be a little gooey.
- Let cool, then sprinkle with reserved 2 tablespoons confectioners' sugar. Cut into bars. Garnish with pecan halves and serve with whipped cream.