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I first had this cake without the pumpkin added when a sweet friend brought it to the lake along with many other goodies for all the college kids that were coming. Everyone loved it! And we have adopted her name of this cake - she added the "ooey" to the "gooey" making it sound even more delectable. Now my friend, Dillar (see "Tipping Over with Ideas") is sharing this pumpkin version which is perfect for Fall or any time during the holidays. Super yummy!!
An easier way to get all the flavors of pumpkin pie without all the work!!!
1 16.5-oz. box Spice Cake mix1 egg8 T. melted butter
1 8-oz. package cream cheese, room temperature1 15-oz. can pumpkin3 eggs1 t. vanilla extract8 T. butter4 c. confectioners’ sugar1 t. cinnamon½ t. ground nutmegPinch of ground cloves1 ½ t. pumpkin pie spice
Preheat oven to 350 degrees and lightly grease a 9 x 13-inch baking pan.In a large bowl, stir together cake mix, egg, and melted butter until mixed well. Press mixture into bottom of prepared pan and set aside.Using an electric mixer, beat cream cheese until smooth. Add pumpkin and beat until blended.Beat in eggs one at a time.Add vanilla, melted butter, confectioners’ sugar, cinnamon, nutmeg and cloves and beat to combine.Pour batter into prepared pan over bottom layer.Place in oven and bake for 50 minutes. Let cool before slicing; refrigerating is fine.Dillar loves serving it with homemade whipped cream, drizzled with caramel sauce and sprinkled with pecans!