Gooey Pumpkin Cake

September 17, 2013

350

This pumpkin cake is one of my favorites. I have several versions that I use with a yellow cake mix and pumpkin, but I found this one from Paula Deen a while ago and I have to say this one is amazing! This cake is moist and I find it is best if you serve it a little warm with a big dallop of whip cream on top! YUMMM!!!

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

8 Tbsp. (1 cube) butter, melted
1 egg

FILLING:
1 (15 oz.) can pumpkin
1 8oz. pkg. cream cheese
3 eggs
1 tsp. vanilla extract
8 Tbsp. butter, melted
1 tsp. cinnamon
1/2 tsp. ground nutmeg
1 (16 oz.) pkg. powdered sugar

Preheat the oven to 350 degrees. Mix together the cake mix, 8 Tbs. butter and egg. (I actually used my mixer to do this) Lightly spray a 9x13 pan with cooking spray and pat the cake mixture into the bottom...
See the full directions on my site

Nutritions

Calories
421

Sodium
329mg
13% DV

Fat
20g
31% DV

Protein
4g
8% DV

Carbs
54g
18% DV

Fiber
1g
4% DV

Baked Pumpkin