Pumpkin Gooey Butter Cake
Preheat oven to 350 degrees F. Coat a 9-by-13-inch baking dish with cooking spray.Advertisement
Beat cake mix, 1 egg, 4 tablespoons melted butter and oil in a large bowl with an electric mixer on low speed until combined. The mixture will be crumbly. Pat the crumb mixture into the bottom of the prepared baking dish.
Wipe out the large bowl. Add pumpkin, cream cheese, brown sugar, the remaining 2 eggs, the remaining 4 tablespoons melted butter, cinnamon, nutmeg and vanilla; beat with the electric mixer until smooth. Spread the pumpkin mixture evenly over the crumb mixture. Bake until mostly set but still a bit wiggly in the center, 50 to 60 minutes. Let cool for at least 30 minutes. Serve at room temperature or chilled.
To make ahead: Refrigerate cake for up to 2 days.
1 1/2 fat, 1 1/2 other carbohydrate, 1 starch