Makeover Pumpkin Gooey Butter Cake Recipe

Ingredients

1 package yellow cake mix (regular size)1 egg1/2 cup reduced-fat butter, meltedFILLING:1 package (8 ounces) reduced-fat cream cheese1 cup canned pumpkin1/2 cup reduced-fat butter, melted2 eggs, lightly beaten2 egg whites1 teaspoon vanilla extract2-3/4 cups confectioners’ sugar1 teaspoon ground cinnamon1 teaspoon ground nutmegAdditional confectioners’ sugar, optional

Preparation

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.

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.

Bake at 350° 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.