Pumpkin Gooey Butter Cake
  • 1 box (18¼ ounces) yellow cake mix
  • 1 large egg
  • 8 tablespoons (1 stick) butter, melted
  • 8 ounces cream cheese, room temperature
  • 1 (15-ounce) can pumpkin puree (NOT pumpkin pie filling)
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 8 tablespoons (1 stick) butter, melted
  • 1 box (16 ounces, or approximately 3½ cups) powdered sugar
  • ½ teaspoon pumpkin pie spice
  • ½ teaspoon cinnamon
  • ¼ teaspoon nutmeg
  • whipped cream, for serving
  1. Preheat oven to 350. Spray a 9x13 pan with nonstick spray and set aside.
  2. To make your cake, stir together cake mix, egg and butter with a large wooden spoon until well combined. Press the mixture into the bottom of your prepared cake pan, making sure it is smoothed into the corners.
  3. To make the filling, beat the pumpkin and cream cheese at medium speed with an electric mixture until smooth. Add eggs and vanilla and beat well. Add the melted butter and beat until combined. Add the pumpkin pie spice, cinnamon, and nutmeg. Next, add the powdered sugar, ¼ cup at a time, beating well in between each addition.
  4. Use a spatula to spread the filling on top of the cake base. Bake for 40 to 50 minutes. Do not overbake - when you stick a toothpick into the center of the cake, it should have a few wet crumbs stuck to it when you remove it.
Recipe by Kitchen Meets Girl at https://kitchenmeetsgirl.com/pumpkin-gooey-butter-cake/