Happy Fall!

I know fall technically started a few months ago, but it is just starting to feel like fall, here in California (though I hear on Friday it is supposed to be 94 degrees! Yuck!). I am loving the color change and the cool evenings and I will be even more excited for the cool days! This is my favorite season. I love dressing in sweaters, hats and scarves. Everything about the season reminds me of being cozy and being with family, sipping apple cider. I wish we got more of the real "fall" weather here in California, but I still love it.

So, in spirit of fall, I am posting a fall recipe. I saw this on Paula Deen's show and I had to try it! I made it for our small group and everyone loved it, so I am going to make it for Thanksgiving as well. Beware, you might gain 10 pounds from eating it!

Pumpkin Gooey Butter Cake

Ingredients:

Cake: 1 18 1/4-ounce package yellow cake mix

1 egg

8 tablespoons butter, melted
Filling: 1 15-ounce can of pumpkin

1 8-ounce package cream cheese, softened

3 eggs

1 teaspoon vanilla

8 tablespoons butter, melted

1 16-ounce box powdered sugar

1 teaspoon cinnamon

1 teaspoon nutmeg

Directions:

Preheat oven to 350 degrees.

To make the cake, combine all of the ingredients and mix well.

Pat the mixture into a lightly greased 13x9-inch baking pan.
Prepare filling: 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 bake for 40 to 50 minutes.

Make sure not to over bake as the center should be a little gooey.
Serve with fresh whipped cream.

Yield: 6 to 8 servings

Preparation time: 30 minutes

Cooking time: 40 minutes

Ease of preparation: easy