I saw this being made over on Food Network TV the other day, so I hopped on over to the Food Network for a pic and the recipe. It looks so yummy. Even if you didn't like pumpkin, it would be wonderful. It is just a variation on a Gooey Butter Cake. Yummmm.
Ingredients
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
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
Directions
Preheat oven to 350 degrees F.
Combine the cake mix, egg, and butter and mix well with an electric mixer.
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.
T
T
o 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 overbake as the center should be a little gooey.
Serve with fresh whipped cream.
Serve with fresh whipped cream.
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