Pumpkin Gooey Butter Cakes

Pumpkin Gooey Butter Cakes

By:
Rhonda K
Edited on Nov 10, 2007

A delicious buttery Pumpkin cake, delicious around Thanksgiving. One of my favorites!!!

Ingredients

Cake:
1 Package yellow cake mix
1 egg
8 Tablesoons butter melted

Filling:
1 (8-ounce) cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16 ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg

Directions

Preheat oven to 350 degrees F.
to make the cake: Combine all cake ingredients with an electric mixer and pat into the bottom of a lightly greased 9 by 13 inch pan.
To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake 40 to 50 minutes. Make sure not to over bake as the center will be a little gooey. Serve with fresh whipped cream.

Not a NESTLÉ®-tested recipe.


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