Pumpkin Gooey Butter Cake

By bakers_delight85

Ingredients

• Filling:
• 1 pkg. (18-1/4 ounces) yellow cake mix
• 1 egg
• 1/2 cup reduced-fat butter, melted
• 1 pkg. (8 ounces) reduced-fat cream cheese
• 1 cup canned pumpkin
• 1/2 cup reduced-fat butter, melted
• 2 eggs, lightly beaten
• 2 egg whites
• 1 tsp. vanilla extract
• 2-3/4 cups confectioners' sugar
• 1 tsp. ground cinnamon
• 1 tsp. ground nutmeg
• Additional confectioners' sugar, optional

Preparation

Step 1

In a large bowl, beat the cake mix, egg and butter on low speed until combined. Press into a 13x9-inch baking pan coated with cooking spray.
In another large bowl, beat cream cheese and pumpkin until smooth. Add the butter, eggs, egg whites and vanilla; beat on low until combined. Add the confectioners' sugar, cinnamon and nutmeg; mix well. Pour over crust.
Bake at 350 degrees for 45-50 minutes or until edges are golden brown. Cool completely on a wire rack. Chill until serving. Sprinkle with additional confectioners' sugar if desired. Refrigerate leftovers.
One serving (1 piece) = 210 calories, 8g fat, trace fiber, 3g protein