Gooey Pumpkin Butter Cake with Pecans

Ingredients

Cake base:

1

box Betty Crocker™ Super Moist™ yellow cake mix

8

tablespoons (1 stick) unsalted butter, melted and cooled slightly

1

egg

Filling:

1

package (8 oz) package cream cheese, softened

1

can (15 oz) pumpkin

8

tablespoons (1 stick) unsalted butter, melted and cooled slightly

1

teaspoon vanilla

3

eggs

1

box or bag (16 oz) powdered sugar

2

teaspoons pumpkin pie spice

Caramel sauce and candied pecans, for topping

Steps

• 1

  Gather your ingredients and heat oven to 350°F. Line bottom of a 10-inch round springform pan with parchment paper, then lightly spray pan with cooking spray (alternatively, you can use a greased 13 x 9-inch pan).
• 2

  Cake base: In a large bowl or bowl of a stand mixer, beat cake mix, melted butter and egg until well combined. Spread and press batter evenly into bottom of prepared pan.
• 3

  Filling: In another large bowl (or clean bowl of a stand mixer), beat cream cheese and pumpkin until well combined. Add melted butter, vanilla and eggs; stir until combined. Stir in powdered sugar and pumpkin pie spice until just combined. Pour batter evenly into pan over cake base.
• 4

  Bake 1 hour to 1 hour 15 minutes, until center of cake is just set and slightly wobbly (if using a 13x9-inch pan, lessen the baking time). Cool completely on a cooling rack.
• 5

  Remove sides of springform pan. Serve slices of cake with caramel sauce and candied pecans on top.