Gooey Pumpkin Butter Cake

A few years ago I saw Paula Deen making these pumpkin butter cakes on Rachael Ray and they looked oh so good. I have just now gotten around to making them. I can not believe I let this recipe sit and collect dust all these years. I have a feeling it will be replacing my favorite pumpkin pie this Thanksgiving. Yes, it's that good. I did make 1 small change and added pumpkin pie spice to the ingredients. I don't think it would taste as good without it.

Ingredients

• For the cake:
• 1 box yellow cake mix
• 1 egg
• 1/2 cup (1 stick) melted butter 

• For the filling:
• 1 8 ounce package cream cheese, softened
• 1 15 ounce can pumpkin pie filling 
• 1 tablespoon pumpkin pie spice
• 3 eggs
• 1 teaspoon pure vanilla extract
• 1 16-ounce box confectioners’ sugar
• 1/2 cup (1 stick) melted butter 

Preheat oven to 350°F. Lightly grease a 13 x 9 x 2 inch baking pan.

Combine cake mix, egg and butter, and mix well. Pour into the bottom of prepared pan and set aside.

Beat cream cheese until smooth; add pumpkin pie filling, pumpkin pie spice, eggs and vanilla. Add in confectioner’s sugar and beat well. Reduce speed of mixer and slowly pour in butter. Mix well. Pour filling on top of cake mixture and spread evenly. Bake 40-50 minutes (You want the center to be a little gooey, so don’t bake past that point!)

Remove from oven and allow to cool completely before cutting into squares.