PUMPKIN GOOEY BUTTER CAKE

Oh my soul!! If you've never made a gooey butter cake, you simply MUST try one some time! They are so stinking good!!! You can make them with tons of variations, but the pumpkin is by far, our favorite. You really should put this on your next menu for dessert! And Thanksgiving, is a given! I promise, you'll never want pumpkin pie again! LOL

PUMPKIN GOOEY BUTTER CAKE

Cake:
1 (18 oz) box yellow cake mix
1 egg
1/2 cup melted butter

Filling:
1 (8 oz) cream cheese, softened
1 (15 oz) can pumpkin pie filling
3 eggs
1 tsp vanilla
1 (16 oz) box powdered sugar
1/2 cup melted butter

Preheat oven to 350. Lightly grease a 13 x 9 baking pan. In a bowl of an electric mixer, combine the cake mix, egg and butter and mix well. Pat into the bottom of prepared pan and set aside. Still using an electric mixer, beat cream cheese until smooth. Add pumpkin, eggs and vanilla. Dump in powdered sugar and beat well. Reduce the speed of the mixer and slowly pour in butter. Mix well. Pour filling onto cake mixture and spread evenly. *Bake for 40 - 50 minutes. Don't be afraid to make a judgment call on the cooking time, because oven temperatures can vary. You want the center to be a little gooey, so don't bake it past that point!
Remove from oven and allow to cool slightly. Cut into squares and serve with whipped cream. These little cakes are very, very rich and a little will go a long way!

*NOTE* ESPECIALLY if you are using a Pampered chef stone baking pan. If you are, you should remove it from the oven at around 30 - 35 minutes, as it will continue to cook in the stone. I find that as soon as I see the edges starting to look "cooked" and a bit dry, I remove it, even if the center still seems a bit "soft". It really will finish cooking in the pan.