Recipe from Samantha Nicley of Tennessee
Crust:
1 package yellow cake mix
1 egg
8 tablespoons butter, melted.
Preheat oven to 350 F.
Combine cake mix, egg, and butter.
Mix well and pat mixture into bottom of lightly greased 13 by 9-inch baking pan.
Filling:
1(8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted, 1
(16-ounce) box powered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
1/2 cup crushed pecans.
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 sprinkle pecans on top. Bake for 40 to 50 minutes. Do not over-bake. The center will be gooey and will set when refrigerated.
Serve with fresh whipped cream.
