Pumpkin Gooey Butter Cakes

Pumpkin Gooey Butter Cakes

Ingredients:

Cake:

• 1  box yellow cake mix
• 1 egg
• 8 tablespoons butter, melted

Filling:

• 1 (8-ounce) package cream cheese, softened
• 1 (15-ounce) can pumpkin puree (NOT pumpkin pie filling)
• 3 eggs
• 1 teaspoon vanilla
• 8 tablespoons butter, melted
• 1 (16-ounce) box powdered sugar – equivalent to 3 3/4 cups
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg

Instructions:

Preheat oven to 350 degrees F.

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

To make the 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.  Check on them after about 35 minutes so you make sure not to overbake them. The center should be a little gooey.   Let the pan cool completely before you cut the squares.  I usually cut them pretty small since they are so rich.  Dust them with powdered sugar to make them extra pretty before serving them.

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