Pumpkin Butter Gooey Cake

Ok. Before we get any further into the holiday season, I have to share with you my favorite Thanksgiving/Fall dessert. It is from Paula Deen and it is our absolute favorite! Matt doesn't even want pumpkin pie anymore because this out does it for sure. I thought I would share the recipe. TRY IT! You will thank me for sure. It is Paula's pumpkin version of her famous gooey butter cakes.

Pumpkin Butter Gooey Cake

Cake:

1 18.25-oz. box yellow cake mix

1 egg

1/2 cup (1 stick) butter,melted

Filling:

1 8oz packaged cream cheese, softened

3 eggs

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

Directions:

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!