Pumpkin Gooey Butter Cake:

I know it's a bit early but I love Halloween and Thanksgiving so in honor of FTLOB's blog hop today (Tasty Tuesday's) I've decided to get in the spirit of Autumn a bit early!  I'm a a fan of all things pumpkin, in fact if you've never tried the pumpkin muffie tops from Parana Bread, your really missing out!

Pumpkin Gooey Butter Cake: 

Recipe from Paula Deen
Cake:
1 18 1/4-ounce package yellow cake mix
1 egg
8 tablespoons butter, melted
Filling:
1 15-ounce can of pumpkin
1 8-ounce package cream cheese, softened
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 16-ounce box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
Preheat oven to 350 degrees.
To make the cake, combine all of the ingredients and mix well. Pat the mixture into a lightly greased 13x9-inch baking pan.
Prepare 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 over bake as the center should be a little gooey.

Eat and enjoy!!

Keep Reading,