Tim Ezell’s Pumpkin Gooey Butter Cake

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Cake:
1 -18.5 oz yellow cake mix
1 egg
1 cup of oil
Preheat oven to 350. Grease 9″x13″ panCombine all ingredients with electric mixer and pat into pan

Filling:

1 – 8oz light cream cheese (softened)
1 – 15 oz can pumpkin
3 eggs
1 tps. Vanilla
½ cup melted butter
1 – 16 oz powdered sugar
½ tsp. cinnamon¼ tsp nutmeg

Directions

Beat together cheese and pumpkin in a large bowl until smooth. Add eggs, vanilla and melted butter, then beat together. Add powered sugar, cinnamon, nutmeg and mix well. Spread pumpkin mixture over the cake batter.

Bake 45 – 50 mins. Make sure not to overbake as center should be a little gooey.