Pumpkin Gooey Butter Cakes by Paula Dean

This was absolutely amazing – may make it a new Thanksgiving staple!

1 package (18.25 oz) yellow cake mix
1 egg
8 T butter, melted

1 package cream cheese, softened
1 can (15 oz) pumpkin
3 eggs
1 tsp vanilla
8 T butter, melted
1 16 oz box powdered sugar
1 tsp cinnamon
1 tsp nutmeg

Preheat oven to 350 (175C).
Combine cake mix, eggs and butter.  Pat the mixture into the bottom of a lightly greased 13×9 in baking dish.

To make filling:  in a large bowl, beat cream cheese and pumpkin until smooth.  Add eggs, vanilla and butter and beat together.  Add powdered sugar, cinnamon, nutmeg and mix well.  Spread pumpkin mixture over cake batter and bake for 40-50 mi .  Make sure not to overtake as the center should be a little gooey.

Serve with whipped creme.


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