Ooey Gooey Pumpkin Cake

Ingredients

• 1 package of Yellow Cake Mix


• 1 egg beaten


• 1 stick of Butter melted


• 2 8oz pkg Cream Cheese softened


• 1 15oz can Pumpkin


• 3 eggs


• 1 stick of Butter melted


• 1/2pkg (8oz) Powdered Sugar


• 1 teaspoon Cinnamon


• 1/2 teaspoon Nutmeg


• Cool Whip for topping

Ooey Gooey Pumpkin Cake

Mixing the Filling

Directions

This recipe was inspired by Paula Dean's Ooey Gooey Pumpkin Cakes recipe. Fred had requested that I try to make it so it wasn't so sweet as the last time I made it, so here is what I came up with. My version is less sweet and much lighter than Paula's recipe.

Add the cake mix, egg and butter to a large bowl and mix well with an electric mixer. Press into the bottom of a 9 by 13 inch casserole dish or similar size cake pan.

In the bowl of your stand mixer, beat the softened cream cheese and pumpkin until smooth. Add the eggs, vanilla, butter and mix. Add the powdered sugar, cinnamon and nutmeg and mix well.

Pour the pumpkin and cream cheese mixture over the cake batter and bake at 350F for 45 minutes. Remove from oven and let cool.

Serve topped with Cool Whip whipped topping.