Pumpkin Gooey Butter Cake (from Paula Deen)

Cake:

1 18 1/4-ounce package yellow cake mix

1 egg

8 T. butter, melted

 

Filling:

1 15-ounce can of pumpkin

1 8-ounce package cream cheese, softened

3 eggs

1 tsp. vanilla

8 T. butter, melted

1 16-ounce box powdered sugar

1 tsp. cinnamon

1 tsp. nutmeg

***Preheat oven to 350 degrees***

 

1.  To make the cake, combine all of the ingredients and mix well.  Pat the mixture into a lightly greased 13×9-inch baking pan.

2.  Prepare 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.

3.  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.

4.  Serve with fresh whipped cream.

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