Pumpkin Gooey Butter Cake rates high, but is it better than pumpkin pie?

In this month's Sugar Buzz, Hannah introduces us to Pumpkin Gooey Butter Cake. The calorie-rich concoction was popular among the amateur foodies around here and prompted a curious question: Is the gooey butter cake better than pumpkin pie?

Personally, I had mixed feelings about it. I felt the crust was a bit much - stealing away from the taste of the pumpkin. On the other hand, I did have three pieces of it throughout the day. So, while I can't recommend that it take the place of the King of Thanksgiving Deserts, I can say it's worth a taste.

Try it and let me know what you think.

Pumpkin Gooey Butter Cake

Cook time: 50 minutes
Makes: 6 to 8 servings

CAKE
1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted

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 powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg

Preheat oven to 350 degrees.
Combine the cake mix, egg and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13-by-9-inch baking pan.
To make the filling: 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 and nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.
Serve with fresh whipped cream.

Recipe from Paula Deen, www.foodnetwork.com

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