Recipe from Samantha Nicley of Tennessee
1 package yellow cake mix
8 tablespoons butter, melted.
Preheat oven to 350 F.
Combine cake mix, egg, and butter.
Mix well and pat mixture into bottom of lightly greased 13 by 9-inch baking pan.
1(8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
1 teaspoon vanilla
8 tablespoons butter, melted, 1
(16-ounce) box powered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 cup crushed pecans.
In a large bowl, beat the cream cheese and pumpkin until smooth.
Add the eggs, vanilla, and butter , and beat together.
Next, add the powdered sugar, cinnamon , nutmeg, and mix well.
Spread pumpkin mixture over cake batter and sprinkle pecans on top. Bake for 40 to 50 minutes. Do not over-bake. The center will be gooey and will set when refrigerated.
Serve with fresh whipped cream.
*DISCLAIMER*: The information contained in or provided through this site section is intended for general consumer understanding and education only and is not intended to be and is not a substitute for professional advice. Use of this site section and any information contained on or provided through this site section is at your own risk and any information contained on or provided through this site section is provided on an "as is" basis without any representations or warranties.