MAKEOVER PUMPKIN GOOEY BUTTER CAKE

Makeover Pumpkin Gooey Butter Cake image

Provided by bryannakrekeler

Categories Dessert

Time 1h5m

Yield 24 serving(s)

Number Of Ingredients 13

1 (18 1/4 ounce) package yellow cake mix
1 egg
1/2 cup reduced-fat butter, melted
1 (8 ounce) package reduced-fat cream cheese
1 cup canned pumpkin
1/2 cup reduced-fat butter, melted
2 eggs, lightly beaten
2 egg whites
1 teaspoon vanilla extract
2 3/4 cups confectioners' sugar
1 teaspoon cinnamon
1 teaspoon ground nutmeg
additional confectioners' sugar (optional)

Steps:

1. In a large bowl, beat the cake mix, egg and butter on low speed until combined. Press into a 13-in. x 9-in. baking pan coated with cooking spray.
2. In a 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.
3. 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.

Nutrition Facts : Calories 183.8, Fat 4.9, SaturatedFat 1.7, Cholesterol 32.2, Sodium 207.7, Carbohydrate 32.2, Fiber 0.6, Sugar 23.3, Protein 3.2