Pumpkin Gooey Butter Cake
Recipe courtesy Paula Deen
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
Heat oven to 350 degrees F. Lightly grease a 9 x 13-inch baking pan.
Combine cake mix, egg and melted butter; mix well. Pat into pan.
To prepare filling: Beat cream cheese until smooth. Beat in
pumpkin, sugar, salt, cinnamon, nutmeg, cloves, egg and vanilla extract. Add
butter; beat until smooth. Set aside 2 tablespoons confectioners' sugar; add
remainder to pumpkin mixture and mix well. Spread over cake mixture. Bake for
40 to 50 minutes. Do not over-bake; center should be a little gooey.
Let cool, then sprinkle with reserved 2 tablespoons confectioners'
sugar. Cut into bars. Garnish with pecan halves and serve with whipped cream.
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