Well, here it is, Paula Deen’s Famous Pumpkin Gooey Butter Cake which will be taking the place this year of our traditional Pumpkin Pie. It is just fabulous and have had several people already writing and wanting the recipe who tasted it at a luncheon and also at our bake sale. Try it. You won’t be disappointed. It is just the best. BUT……don’t use Cool Whip to top it. Go ahead and splurge on real whipped cream….It is truly worth the calories. The sun is shining and it is a most glorious blessed day.

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 overbake as the center should be a little gooey. Serve with fresh whipped cream.

Variations: For a Pineapple Gooey Cake: Instead of the pumpkin