This gooey pumpkin butter cake brings fall flavors together with one of the classic ooey gooey butter cake recipes. The result definitely ranks up there as a favorite pumpkin dessert. it is perfect with a dusting of confectioners' sugar or a dollop of whipped cream.
Preheat oven to 350°F and spray a 9x13" pan with nonstick cooking spray.
Combine cake mix, egg and melted butter. Press into the bottom of the prepared pan. I like to press mine up the edges just a bit to form a crust all the way around.
Cream together the butter and cream cheese until smooth.
Add the pumpkin, eggs and vanilla, mixing until incorporated. Don't over mix as you don't want to aerate the mixture too much.
Stir in the powdered sugar and spices then pour the pumpkin mixture onto the prepared cake layer.
Bake for about 45-55 minutes. The edges should be golden and the center of the pumpkin layer should have just a bit of wobble left, but not be too liquid-y. (You want that cake to be ooey and gooey!)
Cool completely and then refrigerate until ready to serve. Dust with additional powdered sugar or top with whipped cream and enjoy!
Notes
Feel free to use a spice cake mix instead of a yellow cake for a deeper flavor.You can also use pumpkin pie spice instead of cinnamon and nutmeg. For the best results, use full fat cream cheese.