Pumpkin Butter Gooey Cake
1 18.25-oz. box yellow cake mix
1/2 cup (1 stick) butter,melted
1 8oz packaged cream cheese, softened
1 teaspoon pure vanilla extract
1 16oz. box confectioner's sugar
1/2 cup (1 sick) melted butter
15 oz. can of pumpkin pie filling
preheat oven to 350 degrees. Lightly grease 13x9x2 in. baking pan.
In the bowl of an electric mixer, combine cake mix, egg and butter and mix well. Pat into the bottom of prepared pan and set aside. Still using the electric mixer, beat cream cheese until smooth, add eggs and vanilla. Dump in confectioner's sugar and beat well. Reduce speed and add the rest of the ingredients and mix well.
Pour filling onto cake mixture and spread evenly. Bake for 40-50 minutes. You want the center to be a little gooey, so don't bake it past the point. (If I see the bottom cake looks done, I take it out. You want the top to be jiggly.)
Remove from the oven and allow the cake to cool completely. Cut into squares and don't forget to top with whip cream.
Even Paula says that you will never want pumpkin pie again! Tell me what you think if you try it! Enjoy!