Pumpkin Gooey Butter Cake

Do I even need to say any more? I mean seriously... pumpkin... gooey... butter.... and cake? Delicious times four!  Oh yeah... and Paula Dean.  I love her.  She's my mentor.

We've been making this amazing bars for years and I had no idea these were a Paula Dean recipe.  But now it all falls into place.  They are that good.  You have to try them!  They are pumpkin pie-ish and cheesecake-y and the crust is more of a cookie than a pie crust. 


Pumpkin Gooey Butter Cakes
Adapted from Paula Dean (need I say more???)


Cake:
* 1 box packaged yellow cake mix
* 1 egg
* 1 stick (8 Tbsp.) butter, melter


Filling:
* 1 (8 ounce) package cream cheese, softened
* 1 (15 ounce) can pumpkin
* 3 eggs
* 1 tsp. vanilla
* 1 stick (8 Tbsp.) butter, melted
* 1 (16 ounce) box powdered sugar
* 1 tsp. cinnamon
* 1 tsp. nutmeg


Preheat over to 350 degrees.


Combine the cake mix, egg and butter and mix well with an electric mixer.  Pat the mixture into the bottom of a lightly greased 13 x 9 inch 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 well.  Next add the powdered sugar, cinnamon, nutmeg and mix well.  Spread the pumpkin mixture over the crust and bake for 40 to 50 minutes.  Make sure not to over bake.  The center should be a little gooey.

Having a little helper definitely makes cooking more fun! =o)

Let cool and enjoy!

I thought it needed something a little more =o) so I added a drizzle of cream cheese frosting.  Doesn't cream cheese frosting make everything better?

Store in the refrigerator (if it lasts that long.)

A huge thank you to Kristen from Frugal Antics of a Harried Homemaker for taking over the Improv Cooking Challenge.  Not sure what this is?  Check it out here.


Now check out all these amazing recipes with the two key ingredients in them: pumpkin and cream cheese. I know right?! It's like asking for heaven with a little more heaven!












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