Taco Tuesday: Pumpkin Ooey Gooey Cake

I try not to share two desserts in a row, but this was just so good!

Who remembers the Ooey Gooey Butter Cake?  This is a variation of that. Yum!

It's a Paula Deen recipe, you can find it here.

We love this recipe at our house! I am not a big pumpkin pie fan, but Doug really likes it. This is a pumpkin dessert we both like, no LOVE!  If you click on the link provided above there are 3 other variations to try: banana, peanut butter chocolate, and pineapple.  I haven't made those, but when I do, I'll let y'all know how it turns out.

Ingredients:

Cake:

1 yellow cake mix
1 egg
1 stick (8 tablespoons) butter, melted

Filling:

1 (8 ounce) package cream cheese, softened
1 (15 ounce) can of pumpkin
3 eggs
1 teaspoon vanilla
1 stick (8 tablespoons) butter, melted
1 (16 ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg

Directions:

Preheat oven to 350 degrees.

Combine the cake mix, egg, and butter. Mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 X 9 inch baking pan.

To make 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, and nutmeg. Mix well.  Spread the pumpkin mixture over the cake batter and back for 40 to 50 minutes. Make sure not to over bake, the center should be a little gooey.