Pumpkin Gooey Butter Cake Recipe

Directions:

1. Preheat oven to 350.F
2. Combine the cake mix, 1 egg, 8 tablespoons butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13x9x2 inch baking pan.
3. Filling
4. In a large bowl, beat the cream cheese and pumpkin until smooth
5. Add 3 eggs, vanilla,and 8 teaspoons butter, and beat together.
6. Next, add the powdered sugar,cinnamon, nutmeg, and mixwell.
7. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes.
8. Make sure not to overbake as the center should be a little gooey.
9. Serve with whipped topping.
10. -VARIATION-
11. For a Pineapple Gooey Butter Cake: instead of the pumpkin ,add a drained 20 ounce can of crushed pineapple to the cream cheese filling.
12. Better than pineapple upside-down cake.