YUM-O!!! *Pumpkin Gooey Butter Cake*

*PUMPKIN GOOEY BUTTER CAKE*

Cake:

1 (18 1/4 oz) pkg yellow cake mix

1 egg

8 Tbsp butter, melted

Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13x9 inch baking pan.

Filling:

1 (8oz) pkg cream cheese, softened

1 (15oz) can pumpkin

3 eggs

1 tsp vanilla

8 Tbsp butter, melted

1 (16oz) box powdered sugar

1 tsp cinnamon

1 tsp nutmeg

In a large bowl, beat cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, and nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake at 350 for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.

Serve with fresh whipped cream.

Variations:

For a Pineapple Gooey Butter Cake: Instead of the pumpkin, add a drained 20oz can of crushed pineapple to the cream cheese filling.

For a Banana Gooey Butter Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of pumpkin.

For a Peanut Butter Gooey Butter Cake: Use a chocolate cake mix. Add 1 cup creamy peanut butter to the cream cheese filling instead of pumpkin.

(This recipe is courtesy of Paula Deen)

I made this for Thanksgiving and it was REALLY GOOD. This recipe is VERY sweet. Faron even liked it and he doesn't like desserts.