Pumpkin Gooey Butter Cake Recipe

It is Fall. For real! Officially. Everywhere. The weather is changing, the leaves are turning and you can eat pumpkin within every meal. But, why not start with dessert?

Ingredients
Crust:
Nonstick cooking spray, for the pan

One 15.25-ounce box spice cake mix

2 large eggs

1 teaspoon vanilla extract

1 1/2 sticks unsalted butter, melted and cooled

Filling:
One 8-ounce package cream cheese, at room temperature

3 large eggs

1 teaspoon pumpkin pie spice

1 teaspoon vanilla extract

One 15-ounce can pumpkin puree

4 tablespoons unsalted butter, melted and cooled

3 1/2 cups confectioners’ sugar

Sweetened whipped cream, for serving

Directions:

For the crust:

Preheat the oven to 350 degrees F. Spray a 13-by-9-inch glass baking dish with cooking spray. Combine the cake mix, eggs and vanilla in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until smooth, about 1 minute. Add the butter and mix just until combined. Spread the mixture evenly in the prepared baking dish.

For the filling:

Beat the cream cheese in a clean mixer bowl with the paddle until light and smooth, scraping the sides occasionally, 1 to 2 minutes. Add the eggs, pumpkin pie spice and vanilla and beat until smooth. Add the pumpkin and butter and beat until smooth. Add the confectioners’ sugar and beat on low speed to incorporate, and then beat on medium until light and smooth, about 1 minute. Pour over the cake layer and smooth the top with a spatula.

Bake until the edges are puffed and golden brown and the center is just set, 35 to 40 minutes. Let cool. Cut into squares and serve topped with whipped cream.