Pumpkin Gooey Butter Cake

From Let's Eat!

I have always loved pumpkin pie. The taste, the texture, all of it. Especially topped with a huge scoop of cool whip. The second recipe for this weeks rotw is another Paula Deen recipe, Pumpkin Gooey Butter Cake. It is a rather boring looking recipe especially baked in a 9X13 pan, but it is by far one of the best dessert recipes I have ever tried. The crust is rich and buttery. The top(filling) has the texture of a pumpkin pie. The taste is very similar to a pumpkin pie, but richer and sweeter. This is also a simple recipe to make. In my opinion this recipe tastes best refrigerated. This cake is a must have recipe for the holiday season!

Ingredients:

Cake:
1 18 1/4-ounce package yellow cake mix
1 egg
8 tablespoons butter, melted

Filling:
1 15-ounce can of pumpkin
1 8-ounce package cream cheese, softened
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 16-ounce box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
Directions

Preheat oven to 350 degrees.

To make the cake, combine all of the ingredients and mix well. Pat the mixture into a lightly greased 13x9-inch baking pan.

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.

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.(or Amber's favorite, cool whip)