Pumpkin Gooey Butter Cake (Can be Gluten-Free!)

I've made this recipe a few times, and it's always a hit! It's become one of my go to recipes. I wanted to make something for my mom, who's in town this weekend and has celiac disease. So I used a Betty Crocker Gluten-Free yellow cake mix instead of a regular cake mix. It turned out delicious! I believe those who can eat gluten and those who can't eat it will enjoy this recipe. I've posted how to make it by ways below.

 The cake batter before it's pressed into the bottom of a pan

 

 1st layer=cake batter (this is a gluten-free cake mix)

 

 All done, now pop in the oven for 45 minutes!

Delicious!

 

Here's the recipe:

 

Pumpkin Gooey Butter Cake

Source: Paula Deen

 

Ingredients:

Cake:

1 18.25oz box yellow cake mix (For Gluten-Free use 1 15oz Betty Crocker Gluten-Free yellow cake mix)

1 egg

1/2 cup (1 stick) butter, melted

 

Filling:

1 8oz package cream cheese, softened

3 eggs

1 teaspoon vanilla extract

1 15oz can of pumpkin pie filling

1 16oz box confectioners' sugar

1/2 cup (1 stick) butter, melted

 

Preheat oven to 350 degrees and lightly grease a 13x9x2 inch baking pan.

In the bowl of an electric mixer, combine cake mix, egg, and butter and mix well. Pat into the bottom of prepared pan and set aside. Still using an electric mixer, beat cream cheese until smooth; add eggs, vanilla, and pumpkin pie filling. Dump in confectioners' sugar and beat well. Reduce speed of mixer and slowly pour in butter. Mix well. Pour filling onto cake mixture and spread evenly. Bake for 40 to 50 minutes. Don't be afraid to make a judgement call on the cooking time, because oven temperatures can vary. You want the center to be a little gooey, so don't bake it past that point! (I bake mine 45 minutes) Remove from oven and allow to cool completely. Cut into squares.