Pumpkin Gooey Butter Cake

Ingredients

Cake

• 1 (18.25 ounce) box yellow cake mix*
• 1 large egg
• 1/2 cup (1 stick) butter, melted

Filling

• 8 ounces cream cheese, softened
• 1 (15 ounce) can pureed pumpkin
• 1/4 cup granulated sugar
• 1/4 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1/4 teaspoon ground nutmeg
• 1/4 teaspoon ground cloves
• 3 large eggs
• 1 teaspoon vanilla extract
• 1/2 cup (1 stick) butter, melted
• 1 (16 ounce) box confectioners' sugar, divided
• Pecan halves, for garnish
• Whipped cream, as an accompaniment

Instructions

1. Heat oven to 350 degrees F. Lightly grease a 9 x 13 inch baking pan.

Cake

1. Combine cake mix, egg and melted butter; mix well.
2. Pat into pan.

Filling

1. Beat cream cheese until smooth.
2. Beat in pumpkin, sugar, salt, cinnamon, nutmeg, cloves, egg and vanilla extract.
3. Add butter; beat until smooth.
4. Set aside 2 tablespoons confectioners' sugar; add remainder to pumpkin mixture and mix well.
5. Spread over cake mixture.
6. Bake for 40 to 50 minutes. Do not over-bake; center should be a little gooey.
7. Let cool, then sprinkle with reserved 2 tablespoons confectioners' sugar.
8. Cut into bars.
9. Garnish with pecan halves and serve with whipped cream.

Notes

* 18.25 ounce boxes of cake mix have been replaced by 16.5 ounce and 15.25 ounce boxes. To compensate for the volume loss in a 16 ounce box, whisk 6 tablespoons all-purpose flour into the dry cake mix before proceeding with the recipe. To compensate for the volume loss in a 15.25 ounce box, add 1/2 cup + 3 tablespoons all-purpose flour and 1/4 teaspoon baking powder.