Tim Ezell’s Pumpkin Gooey Butter Cake
1 -18.5 oz yellow cake mix
1 cup of oil
Preheat oven to 350. Grease 9″x13″ panCombine all ingredients with electric mixer and pat into pan
1 – 8oz light cream cheese (softened)
1 – 15 oz can pumpkin
1 tps. Vanilla
½ cup melted butter
1 – 16 oz powdered sugar
½ tsp. cinnamon¼ tsp nutmeg
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.