Pumpkin Gooey Butter Cakes

Warning: not for the calorie-conscious 

Giving credit where credit is due - this recipe is from Paula Dean (as is the photo since mine are certainly not that pretty).  I'm sure you can make a lower calorie version, but promise me you'll at least try the real deal first.  I made a batch of these on Saturday and once they were cooled, I immediately divvied them up for neighbors because they are not safe with me.  I did of course keep a few which were devoured quickly.  Something in my warped brain thinks that the quicker I eat them, the better.  Maybe my thinking is that I'm going to eat them anyway, so I might as well get it over with! There are different versions of the butter cakes including the plain ole butter cakes which are delicious too!

Cake:

• 1 (18 1/4-ounce) package yellow cake mix
• 1 egg
• 8 tablespoons butter, melted

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 teaspoon nutmeg

Preheat oven to 350 degrees F.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 by 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, 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 overbake as the center should be a little gooey.  Serve with fresh whipped cream (optional of course!)

Enjoy!
Susan