Pumpkin Gooey Butter Cake

A spiced pumpkin twist on Paula’s famous gooey butter cake with a melt-in-your-mouth top layer.

Ingredients

• 1 box (15.25 oz) yellow cake mix
• 1 large egg (for crust)
• 1/2 cup (1 stick) butter, melted (for crust)
• 1 package (8 oz) cream cheese, softened
• 1 can (15 oz) pumpkin puree
• 3 large eggs (for filling)
• 1 teaspoon vanilla extract
• 1/2 cup (1 stick) butter, melted (for filling)
• 1 package (16 oz) powdered sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg

Directions

1. Preheat the oven to 350 degrees F and grease a 9x13-inch pan.
2. Combine the cake mix, 1 egg, and 1/2 cup melted butter; press into the bottom of the pan.

Beat the cream cheese and pumpkin until smooth.

1. Add the 3 eggs, vanilla, and remaining 1/2 cup melted butter, then beat in the powdered sugar, cinnamon, and nutmeg.

Spread the pumpkin filling over the crust.

1. Bake for 40 to 50 minutes; the center should remain gooey.
2. Cool, dust with powdered sugar, and cut into squares.

Notes

Paula Deen’s Pumpkin Gooey Butter Cake variation.