Gooey Butter Pumpkin Cake

Hey friends! I have a re-post recipe for you today that I'm dying to make again! With the pumpkins popping up in stores & TX fall creeping in (only in the mornings before noon, but I'll take it!), I'm itching to start making pumpkin goodies. Chances are you are, too! Delicious-ness is what this recipe is!  It's amazing you guys. Ten times better than any pumpkin pie I've tried. (I'm not a fan of pumpkin pie though. So that might be a biased opinion. :) ) Also, it's easy, which is a huge plus when there's so many things to do this Fall!

For the Cake:

• 1 (18 1/4-ounce) package yellow cake mix
• 1 egg
• 8 tablespoons butter, melted

For the 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

Directions

Preheat oven to 350 degrees F.

Combine the cake mix, egg, and butter and mix well. Pour the mixture into the bottom of a lightly greased  baking pan. (I used a 13 x 9 glass baking pan.) 

In a large bowl, mix the cream cheese and pumpkin until smooth. 

Add the eggs, vanilla, and butter, and mix together. Add the powdered sugar, cinnamon, nutmeg, and mix well. 

Spread pumpkin mixture over the cake batter and bake for 40 to 50 minutes.  

Sprinkle it with powdered sugar for looks. :) 

Happy Baking! And, try not to eat the whole pan! Trust me, it's tempting!

Recipe is taken & modified from here.