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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 8 |
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This is a nice alternative to pumpkin pie. It has a great flavor and is soft in the middle. Make sure not to overbake as the center should be a little gooey. Ingredients:
1 (18 1/4 ounce) yellow cake mix |
1 egg |
8 tablespoons butter, melted |
1 (8 ounce) cream cheese, softened |
1 (15 ounce) can pumpkin |
3 eggs |
8 tablespoons butter, melted |
1 (16 ounce) box powdered sugar |
1 teaspoon cinnamon |
1 teaspoon nutmeg |
1 teaspoon vanilla |
Directions:
1. Combine all the ingredients of the cake.
2. Mix well with an electric mixer.
3. Pat the mixture into the bottom of a lightly greased 13 x 9 inch baking pan.
4. In a large bowl, beat the cream cheese and pumpkin until smooth.
5. Add the eggs, vanilla, and butter and beat together.
6. Stir in the powdered sugar, cinnamon, nutmeg, and mix well.
7. Spread the pumpkin mixture over the cake batter and bake for about 50-60 minutes or until baked. **Inside should be gooey, but not runny**.
8. Let cool on wire rack and cut into squares.
9. Refridgerate left overs.
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