Shelly's Recipe

PUMPKIN PIE OOEY GOOEY BUTTER CAKE

Category: Cakes from Cake Mixes

For the crust:
1 pkg yellow cake mix
1/2 cup unsalted butter, melted
1 large egg

For the filling:
1 (8 oz) pkg cream cheese, at room temperature
1 (15 oz) can pumpkin
1/2 cup unsalted butter, melted
3 large eggs
3 3/4 cups confectioners sugar
1 tsp ground cinnamon
1 tsp ground nutmeg
1 tsp vanilla extract

Preheat the oven to 350. Set aside an ungreased 13x9 inch metal baking pan.

Make the crust: Place the cake mix, butter, and one egg in a large mixing bowl and beat on low speed for 1 1/2 to 2 minutes. The batter should come together into a ball. Pat the crust over the bottom and 1/2 inch up the sides of the baking pan, and set the pan aside.

Make the filling: Place the cream cheese until fluffy. Stop the machine and add the pumpkin, melted butter, and eggs and beat on medium speed 1 minute. Stop the machine and add the confectioners sugar, cinnamon, nutmeg, and vanilla. Beat on low until the sugar is well incorporated, 1 minute. Stop the machine and scrape down the sides of the bowl. Pour the filling into the baking pan and place the pan in the oven.

Bake the cake until it has browned around the edges but the center still jiggles when you shake the pan, 45 to 48 minutes. Transfer the pan to a wire rack and let the cake cool 30 minutes before slicing.