This is a REALLY good alternative to pumpkin pie! Not that pumpkin pie needs an alternative, but it's that good.
Pumpkin Gooey Butter Cake
{Recipe Courtesy of Paula Deen}Cake
1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted
Filling
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
Preheat oven to 350 degrees F.
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 by 9-inch baking 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 together.
Next, add the powdered sugar, cinnamon, nutmeg, and mix well.
Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes.
Make sure not to over bake as the center should be a little gooey.
Serve with fresh whipped cream.
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