Pumpkin Gooey Cake

With Thanksgiving approaching I wanted to share this recipe with you. I have posted before about chocolate and yellow cake/vanilla Gooey Butter cakes before, but I recently made a pumpkin version which was very delicious! I am a pumpkin pie lover and I think this gooey cake trumps the pie. Bold statement I know but give this a try. It is a super easy semi-homemade recipe and just don’t think about the fact you are adding 2 sticks of butter! When you share it with others it is not that bad for you, and it is Thanksgiving after all.

Sorry for the bad pic…I never grabbed the camera once it was cut.

Pumpkin Gooey Cake

Ingredients:

• 1 box yellow cake mix
• 3 eggs
• 2 sticks butter
• 1 8oz package cream cheese, softened
• 1 15 oz can pumpkin puree
• 1 box (1lb) powdered sugar
• 1 t vanilla extract
• 1 t cinnamon
• 1 t nutmeg

Directions:

• Preheat oven to 350. Grease a 13×9 baking pan.
• Mix together cake mix, 1 egg, and 1 stick of melted butter. Press into the bottom of pan.
• In large bowl, cream the pumpkin and cream cheese together until smooth. Beat in eggs, butter and vanilla.
• Mix in powdered sugar, cinnamon and nutmeg and continue mixing until fully incorporated.
• Pour mixture over the cake mix crust.
• Bake for 40 to 50 minutes (start checking at 35 or 40 to make sure you don’t overbake). The center will still jiggle slightly when done. Allow to cool before serving.
• Serve with whipped cream or ice cream.

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