Recipe For Cooking Pumpkin Gooey Butter Cake

Toaster Oven Cakes :: Cakes with Mixes

Pumpkin Gooey Butter Cake

Cake
1 (18.25 oz.) box yellow cake mix
1 lrg. egg
1/2 C. (1 stick) butter, melted

Filling
8 oz. cream cheese, softened
1 (15 oz.) can pureed pumpkin
1/4 C. sugar
1/4 tea. salt
1/2 tea. ground cinnamon
1/4 tea. ground nutmeg
1/4 tea. ground cloves
3 lrg. eggs
1 tea. vanilla extract or flavoring
1/2 C. (1 stick) butter, melted
1 (16 oz.) box powderedsugar, divided
Pecan halves, for garnish
Whipped cream, as an accompaniment

Preheat oven to 350 degrees F. Lightly grease a 9 x 13-in. baking pan.

Combine cake mix, egg and melted butter; mix well. Pat into pan.

To prepare filling: Beat cream cheese until smooth. Beat in pumpkin, sugar, salt, cinnamon, nutmeg, cloves, egg and vanilla extract. Add butter; beat until smooth. Set aside 2 Tbsp. powderedsugar; add remainder to pumpkin mixture and mix well. Spread over cake mixture. Bake for 40 to 50 min. Do not overbake; center should be a little gooey.

Let cool, then sprinkle with reserved 2 Tbsp. powderedsugar. Cut into bars. Garnish with pecan halves and serve with whipped cream.