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If a recipe has the word gooey in the title, you know I have to try it. I stumbled upon this little gem while browsing through Paul Deen’s recipes. No surprise, then, that the title has the word butter in it. She loves using butter, and I can’t blame her. Butter is fabulous in pretty much everything, right? (Except your arteries.)

And not only is there butter in this one, there’s pumpkin. I love everything pumpkin in the fall— pumpkin pie, pumpkin cookies, pumpkin muffins. And, of course, the infamous Pumpkin Spice Latte. A big thank you to Starbucks for creating that perfect little slice of Autumn heaven.

So if you’re a Fall pumpkin-a-holic, like me, you’ll be in love with this recipe. Not only is it delicious, this recipe is super simple to make. If you get assigned to bring a dessert to a holiday party, I highly recommend bringing this one! It’s buttery, creamy, and decadent — all in one bite.  And don’t worry about the calories. It’s the holidays, after all (so they don’t count, right?)!

Leave me a comment and let me know what you think of this recipe.

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Pumpkin Gooey Butter Cake

Ingredients

  • 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

Instructions

  1. Preheat oven to 350 degrees F.
  2. 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.
  3. 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.
  4. Serve with fresh whipped cream.

Recipe adapted from Paula Deen


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