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Pumpkin Gooey Cake

Pumpkin Gooey Cake

1 Hr(s)
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1 serving
Original recipe yields 1 serving
Crust:
1 package (18 1/4 oz.) yellow cake mix
1 egg
8 Tbsp butter, melted
Filling:
1 package (8 oz.) cream cheese, softened
1 can (15 oz.) pumpkin
3 eggs
1 tsp vanilla
8 Tbsp butter, melted
1 box (16 oz.) powdered sugar
1 tsp cinnamon
1 tsp nutmeg
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Let's Make It
1
Preheat oven to 350 degrees F.
2
To make the crust: Combine all the ingredients and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 9x13 pan. Prepare filling.
3
To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well.
4
Spread over the cake batter and bake for 40-50 minutes. Make sure not to overbake as the center should be a little gooey. Serve with whipped topping.
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