Pumpkin Gooey Butter Cake

'Tis the season for pumpkin EVERYTHING! 

Hey people, it only comes around once a year

so you must enjoy it while you can.

If you are from St. Louis, you may be familiar

with one of our favorite indulgences, 

Gooey Butter Cake. It's one of those St. Louis

staples. If you are NOT from St. Louis, dare we say,

your tastebuds are missing out.

We decided to put a fall spin on this

classic dessert by adding, you guessed it,

PUMPKIN!

It's very easy to make, and you will

not be sorry you did it!

You will need:

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

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 over-bake, apply the toothpick

rule, as the center should be a little gooey.

Once removed from oven, let cool for about 

45-an hour before serving. And of course

as most amazing desserts are, it is even better

served with ice cream or whipped cream.

Enjoy!

recipie via Paula Dean

fox + gypsy