Gooey Pumpkin Cake Recipe

Looking for something a little different this holiday season? This gooey pumpkin cake recipe is a wonderful alternative to the traditional pumpkin pie. Many people have told me that it is better than the best pumpkin pie!

Here's what you are going to need:

For the crust:
1 (18.5 ounce)box of yellow cake mix
1 egg
1 stick (1/2 cup) butter, melted
For the Filling:
1 (8 ounce) package cream cheese, softened
1 (15-ounce) can pumpkin puree
3 eggs
1 teaspoon vanilla
1 Tablespoon Pumpkin Pie Spice
1 pound box of confectioners sugar
1 stick (1/2 cup) butter, melted

Here's what you need to do:

Preheat oven to 350 degrees F. Spray a 13x9x2-inch glass baking dish with Non-Stick cooking spray.

In a large mixing bowl, mix together the cake mix, the egg, and the melted butter.

Mix well.

Pat the dough down into the bottom of the glass baking dish. Set aside.

In the same bowl, mix together softened cream cheese until smooth.

Add the pumpkin, eggs, vanilla extract and pumpkin pie spice.

Mix well.

Turn off the mixer. Add the confectioners sugar.

Turn the mixer on slowly at first so you don't end up wearing the confectioners sugar. Beat well.

Slowly add the butter.

Continue mixing until all ingredients are well mixed.

Pour onto crust.

Spread evenly.

Bake for 40 to 50 minutes.

When you go to take it out of the oven, it will seem awfully "gooey" in the center but it will set up a bit as it cools. When cool, cut into squares. Serve plain or top with fresh whipped cream.

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