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Pumpkin Gooey Butter Cakes

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Recipe from Ronda Wegner of Virginia Beach, Va.

Total Time: 1 hr 20 - 30 min 

Cake

1 pkg yellow cake mix
1 egg
8 tablespoons butter, melted

Filling

1 8 oz pkg cream cheese, softened
1 15 oz can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 16 oz box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg

1. Preheat oven to 350* F. Combine the cake mix, egg and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 x 9 in baking pan. 

2. To make the filling: in a large bowl, or the same bowl the cake mix was made in, 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.

3. Spread pumpkin mixture over the cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey, but not a liquid. Serve with fresh whipped cream, cool whip or ice cream.

Servings: 12 or more depending on slice size

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