Ultimate Pumpkin Recipe:Pumpkin Gooey Butter Cake

My friend Terry requested this recipe, so I decided why not post it, in case anyone else was looking for a delectable Thanksgiving dessert. This is by far my favorite pumpkin recipe. I make this recipe a few times a year, especially during Halloween and Thanksgiving. This is of course a Paula Deen recipe and believe me, it can make even a pumpkin hater; love pumpkin.

Pumpkin Gooey Butter Cake

Crust:

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 pure pumpkin (not pumpkin pie mix)
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar (I use 10 oz to cut down on the sweetness)
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 over bake as the center should be a little gooey.


Serve with fresh whipped cream.

6 to 8 servings