Thanksgiving

Pumpkin Gooey Butter Cake is for Dessert.

Pumpkin Gooey Butter Cake takes 15 minutes to prepare.

Pumpkin Gooey Butter Cake takes 40 minutes to cook.

Pumpkin Gooey Butter Cake makes 18 servings.

The ingredients for Pumpkin Gooey Butter Cake are:

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

Here is how you make Pumpkin Gooey Butter Cake:

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 overbake as the center should be a little gooey.Serve with fresh whipped cream.Number of Servings: 18Recipe submitted by SparkPeople user R0XMYFACE0FF.

The nutritional information for Pumpkin Gooey Butter Cake is:

• Servings Per Recipe: 18
• Amount Per Serving
• Calories: 226.9

• Total Fat: 9.3 g
• Cholesterol: 61.1 mg
• Sodium: 157.4 mg
• Total Carbs: 30.5 g
• Dietary Fiber: 0.5 g
• Protein: 2.6 g