Pumpkin Ooey Gooey Butter Cake

Directions

1. Preheat oven to 350.
2. To make the cake: Combine all of the ingredients and mix well.
3. Pat batter into a lightly greased 13x9-inch baking pan with hands into an even layer.
4. Prepare filling.
5. To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth.
6. Add the eggs, vanilla, and butter, and beat together.
7. Next, add the powdered sugar, cinnamon, nutmeg, and mix well.
8. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes.
9. Make sure not to over bake as the center should be a little gooey.
10. Serve with fresh whipped cream or cinnamon-flavored ice cream.
11. Alternative Method:
12. Grease or spray the bottom of a 9x13 pan.
13. Mix together first 8 ingredients.
14. Pour 1/2 of the mixture in the 9x13 pan.
15. Prepare the pumpkin exactly like the pumpkin pie recipe on the can of pumpkin except you only use 1/2 cup of evaporated milk Or just mix together the next 8 ingredients.
16. Pour all of the pumpkin mixture over the batter in the 9x13 pan.
17. Pour the remaining half of batter over the pumpkin (this step is a little difficult-it's ok that the pumpkin mixes in a little with the batter) Make the topping, put over batter.
18. Bake in a 325 degree oven for 50-60 minutes.
19. Let cool completely.
20. Enjoy.