PUMPKIN GOOEY BUTTER CAKE

This gooey butter cake is decadent, rich and delicious ! It is the ideal end to any autumn meal.

I understand what you are thinking.... .pumpkin recipes? In August? YES! This gooey butter cake is really great why wait for autumn, that it needs to be served round? And of course fall is right around the corner! It does not mean we can not eat our share of bites , although In California the weather does not begin to shift until November.

This gooey butter cake is decadent, rich and tasty - ! It is the ideal end to any autumn meal.

Complete Time 1 hour
Servings:20
Calories 293kcal

ingredients

1. 1 egg
2. 8 tbsp butter melted
3. Cooking spray
4. 8 oz cream cheese softened
5. 3 eggs
6. 8 tbsp butter melted
7. 2 tsp pumpkin pie spice
8. 12 ounce powdered sugar (equates to about 3 cups)
9. Garnishes: pumpkin pie spice, whipped cream

directions

1. Place the cake mix, egg and butter. With a mixer, beat until blended.
2. Spoon the mix into the prepared pan and press the dough.
3. For the filling: Put the cream cheese and pumpkin to a bowl and beat with a mixer until smooth. Add the butter, eggs and pumpkin pie spice. Beat until smooth.
4. Add the sugar into the pumpkin mixture and beat until blended.
5. Pour on top of the crust and spread in an even coating.
6. Bake for 45 minutes or until center is set. Cool before you intend to serve it, or cover and refrigerate for as many as two days.
7. Cut into squares and serve, topped with pumpkin pie spice and whipped cream if wanted.

NOTES

Adapted from Paula Deen.

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