Pumpkin Gooey Butter Cake

13 Nov

Well, this is just another example of why I have to put pictures on our computer immediately… I have a tendency to accidentally delete when still on the camera! I made this cake about 2 weeks ago and didn’t want to blog about it until I had the pictures on the computer… well, I’ve since lost them! So – no picture. Sorry about that, however I didn’t get any good pictures so I guess not all is lost.

A coworker brought this recipe in 2 years ago and I’ve been wanting to make it ever since. Yes, it took me two years to make – pathetic, I know. To be fair though, my husband doesn’t like pumpkin..

Anyway, I digress…. Here is a recipe for Pumpkin Gooey Butter Cake. As I mentioned, an old coworker brought the recipe in a few years ago so I don’t know where it came from…

Pumpkin Gooey Butter Cake
Recipe Source: Sandy M.
CRUST:
Yellow cake mix
1 stick melted butter
1 egg

Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture evenly into the bottom of a lightly greased 9×13 baking pan.

FILLING:
1 package cream cheese
1 15-oz can pumpkin
3 eggs
1 tsp vanilla
1 stick melted butter
1 lb box powdered sugar
1 tsp cinnamon
1 tsp nutmeg

In a large mixing bowl, beat the cream cheese and pumpkin until smooth. Mix in the eggs, vanilla, and butter. Then add the powdered sugar, cinnamon, and nutmeg, and mix well. Spread pumpkin mixture over crust.

Bake in a 350 degree oven for 50 to 60 minutes. Do not overbake as the center should be gooey.

Serve with whipped topping sprinkled with cinnamon.

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