Gooey Pumpkin Butter Cake

Cake Ingredients:
18.25 oz. yellow cake mix
1 egg
1/2 c. butter, melted


Filling Ingredients:
8 oz. cream cheese, softened
15 oz. can pumpkin puree
3 eggs
1 tsp. vanilla
1/2 c. butter, melted
16 oz. powdered sugar
1 tsp. cinnamon
1 tsp. nutmeg


Cake Directions:
Preheat oven to 350 and grease a 13x9 baking dish and set aside. Combine the cake mix, egg and butter and mix until well combined. Press evenly into the prepared baking dish and set aside.


Filling and Baking Directions:
In a large bowl, beat cream cheese and pumpkin until smooth. Add the eggs, vanilla, butter and beat until combined. Next, add the powdered sugar, cinnamon and nutmeg and mix well. Pour mixture over the cake batter (mixture will be thin) and bake 40-50 minutes. Do not over bake, the center should be a little gooey. Makes 12-15 squares.

Notes: I made this cake for Thanksgiving a couple years ago and it was a hit! I made again for an event at our church this evening. This is a Paula Dean recipe so you know it can't be good for you at all ;) But it's SO good! It's like a cross between pumpkin pie, custard and cheese cake with a really yummy, buttery crust. It's especially tasty with whipped cream and coffee.