Ooey Gooey Pumpkin Cake

Ingredients CAKE LAYER 1 (15.25 ounce) package yellow cake mix 1 large egg, room temperature 1/2 cup (1 stick or 113g) unsalted butter, melted FILLING 1 (8 ounce) package cream cheese, softened 1 (15 ounce) can pumpkin puree 3 eggs 1 teaspoon McCormick Vanilla Extract 1 teaspoon McCormick Pumpkin Pie Spice Extract 1/2 cup (1 stick or 113g) unsalted butter, melted 2 teaspoons McCormick Pumpkin Pie Spice 2 cups (16 ounces or 220g) confectioners sugar Instructions CAKE LAYER Preheat oven to 350°F. Combine the dry cake mix, the egg, and butter with a hand-held mixer or in a stand mixer. The mixture will be very firm. Pat batter into a lightly greased 13x9-inch baking pan. Try to make it an even layer. FILLING In a large bowl, beat the cream cheese and pumpkin puree until smooth. Add the eggs, vanilla, pumpkin pie spice extract, butter, and pumpkin pie spice. Mix with a hand-held mixer until ingredients are fully incorporated. Add the powdered sugar and mix well. Pour 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 and sprinkle with cinnamon or a pumpkin pie spice blend. Recipe Notes Be sure your pumpkin in PUREE and not Pumpkin Pie Filling. If you like the video please do subscribe our YouTube Channel. Like | Comment | Share!