Yummy Pumpkin Gooey

This sinful dessert has turned into a Thanksgiving staple around my house. Wes and I pray for post-Thanksgiving leftovers because this gooey is delightful with coffee. I have to dedicate this recipe to my beautiful friend Meredith. It's her fave.

Gobble, gobble, and have a happy Thanksgiving friends! -Allison Y.

Pumpkin Gooey
Slightly adapted from Paula Deen

Ingredients:
Bottom layer:
1 package yellow cake mix
8 Tablespoons (1 stick) butter (melted)
1 egg

Filling:
1 package fat-free cream cheese (softened) - You might as well save some calories here - haha!
1 can pure pumpkin (15 oz.)
3 eggs
1 bag powdered sugar (16 oz.)
1 t vanilla
1 t cinnamon
1 t nutmeg
8 Tablespoons (1 stick) butter (melted)

whipped topping

Directions:
1. Preheat oven to 350. Using an electric mixer, thoroughly combine cake mix, egg, and butter. Pat the mixture into bottom of a lightly greased 13 x 9 inch pan.

2. In a large bowl, beat cream cheese and pumpkin until smooth. Beat in eggs, vanilla, and butter. Next, add powdered sugar, cinnamon, and nutmeg. Mix well using a spatula or large spoon. Spread pumpkin mixture over cake batter and bake for 1 hour. Be sure not to overbake because the middle should be a bit gooey. Sprinkle with powdered sugar. Serve with whipped topping.

Note: Cut the gooey into small squares and arrange them on a platter. Sift a little powdered sugar on top for an impressive plate.