Side Pannel
Ooey Gooey Pumpkin Cake
Ooey Gooey Pumpkin Cake
- Recipe Submitted by maryjosh on 08/14/2018
Ingredients List
- For the cake:
- 1 (18 1/4-ounce) package yellow cake mix (I recommend Duncan Hines)
- 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
- 1/2 teaspoon nutmeg
- A generous pinch of salt (optional, but it really does make the flavors pop)
Directions
Preheat oven to 350.
To make the cake “crust”: Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 x 9-inch baking pan.
To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter; beat together. Next, add the powdered sugar, cinnamon, nutmeg and salt; mix well. Spread pumpkin mixture over cake batter and bake for approximately 50 minutes.
Do not be tempted to overbake: the cake should still jiggle slightly on the top when it’s done.
To make the cake “crust”: Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 x 9-inch baking pan.
To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter; beat together. Next, add the powdered sugar, cinnamon, nutmeg and salt; mix well. Spread pumpkin mixture over cake batter and bake for approximately 50 minutes.
Do not be tempted to overbake: the cake should still jiggle slightly on the top when it’s done.
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