Pumpkin Gooey Butter Cake

A while back, Wanda sent me the recipe for Pumpkin Gooey Butter Cake. It sounded like it would be a great idea for the Halloween luncheon at Huber, so I made it tonight.

Pumpkin Gooey Butter Cake

Crust

• 1 (18 1/4-ounce) package yellow cake mix
• 1 egg
• 1 stick butter (1/2 cup), melted

Filling

• 1 (8-ounce) package cream cheese, softened
• 1 (15-ounce) can pumpkin (not pie filling)
• 3 eggs
• 1 teaspoon vanilla extract
• 1 stick butter (1/2 cup), melted
• 1 (16-ounce) box of powdered sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg

1. Preheat oven to 350 degrees F.
2. Mix together with electric mixer the cake mix, egg, and butter. Pat mixture into the bottom of a lightly greased 13 by 9-inch baking pan.
3. For the filling beat cream cheese and pumpkin until smooth with an electric mixer. Add in the eggs, vanilla, and butter, and mix together. Slowly add the powdered sugar, cinnamon, nutmeg mixing well. Spread the pumpkin mixture over the unbaked crust and bake for 40 to 50 minutes. Don’t overbake. The center should be a little gooey. You can see I over did mine and the crust was a little overdone. The cake was much easier to cut after refrigerating.
4. Serve with whipped cream and a sprinkle of cinnamon.

I needed to bake it for longer than the recommended time (when I tried to cover it in order to put the cake in the refrigerator, it stuck to the aluminum foil), but overall, it tasted good and was well received by my co-workers.