Pumpkin Ooey Gooey Butter Cake

prep time:: 30 min
total time:: 1.5 hr

Makes 9x13 inch pan

This cake takes pumpkin pie to a new level entirely! A little bit pumpkin, a little bit cream cheese and a little bit cake... all in one! I add some toffee chips on top for a little extra something. This cake is fantastic. I have been doing this cake for Thanksgiving for years now and everyone loves it.

ingredients

Cake:
1 (18 oz.) package yellow cake mix
1 egg
8 tablespoons butter, melted
Filling:
1 (8oz.) pkg. cream cheese, softened
1 (16oz.) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16oz.) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg

directions

1
Preheat oven to 350 degrees.
2
Combine the cake mix, egg and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 9x13 pan.
3
To make the filling:
4
In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla and butter and beat together.
5
Next, add the powdered sugar, cinnamon and nutmeg and mix well. Spread pumpkin mixture over cake batter and bake for 40-50 minutes. Make sure not to over bake as the center should be a little gooey.
6
Serve with whipped cream.
7
For a variation in flavored cakes try adding a 20oz. can of crushed pineapple to the filling instead of the pumpkin. For peanut butter gooey cake... use a chocolate cake mix and add one cup creamy peanut butter to the cream cheese filling instead of the pumpkin. Proceed as directed above.

notes

This cake is absolutely out of this world. There are so many variations you can do with this cake. Simply substitute any thing for the cup of canned pumpkin... you are only as limited as your imagination.

Source: Barbie Miller