Tried & True: Pumpkin Gooey Butter Cakes

I wanted to take some time and post one of my favorite recipes this time of year! Forgive me, the pictures are from websites...I haven't started taking pictures yet of my goods...but I will from now on!

It is a modern take from the ordinary pumpking pie. A recipe I borrowed from Paula Deen from the Food Network. They are super delicious! There is nothing healthy in these bars though, so if you are a health nut, do not even attempt to bake them! Once you do, you'll just have to eat one or five!

Pumpkin Gooey Butter Cakes
Picture and recipe from www.foodnetwork.com

Cake:
1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted
Filling:
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
Directions
Preheat oven to 350 degrees 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 by 9-inch baking pan.

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. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.

Serve with fresh whipped cream.

Enjoy!