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Turkey Creek Lane · Best Ever

Best Ever

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This is a to-die-for recipe. It is rich but worth every calorie, in my opinion.

This gooey pumpkin butter cake is outstanding. It is based on a recipe from Paula Deen.

Cake: 

1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted

Gooey Topping:

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.

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Cake mixture has been patted into bottom of 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.

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Mixing the pumpkin and cream cheese.

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Serve with fresh whipped cream.

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