In a bowl, combine the cake mix, egg, and butter and mix well with a handheld electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.
In a large bowl, beat the cream cheese until smooth.
Add the pumpkin and beat again 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 45 minutes. Make sure not to over-bake as the center should be a little gooey.
Allow to cool for 1 hour.
Serve with whipped cream.
If you forgot to set out your cream cheese just fill a bowl or sink with warm water and place the tin foil covered cream cheese in for 5-10 minutes and it will soften. This cake will keep for a week when covered and stored in the refrigerator.
Paula Deen's Pumpkin Gooey Butter Cake
Amount Per Serving (1 slice)
Calories 570Calories from Fat 315
% Daily Value*
Saturated Fat 21g131%
Vitamin A 9396IU188%
Vitamin C 2mg2%
* Percent Daily Values are based on a 2000 calorie diet.
Author: Sweet Basil
Course: 500+ Best Dessert Recipes, Over 300 Christmas Recipes and Ideas to Bring the Christmas Spirit