Cake bottom layer with a creamy pumpkin cheesecake filling. Top with whipped cream to serve.
Ingredients
Cake layer
1 yellow cake mix
1/2 cup butter melted
1 egg
1/4 cup water
Topping
8 oz. cream cheese at room temperature
1 16 oz. can of pumpkin
3 eggs
1/4 cup butter
1/2 cup sugar
2 1/2 cups confectionery sugar
1/2 cup heavy cream
2 teaspoons cinnamon
1/2 teaspoon ginger
few sprinkles nutmeg
Whipped Cream
1 cup heavy cream
1 teaspoon vanilla
1/3 cup sugar
Toffee Bits
Instructions
Preheat oven to 325 degrees.
Put the cake mix, butter, egg and water in a mixing bowl. Beat until thoroughly mixed. Spread on the bottom of a 9 x 12 pan.
Put all of the topping ingredients in a mixer bowl. Mix until everything is thoroughly combined. Pour over the cake layer.
Bake for about 60 minutes. Mixture will be puffed in the center when done and a cake tester or toothpick will pull out clean.
To serve whip the heavy cream with the vanilla and sugar until soft peaks form. Top cake and then sprinkle on a few toffee bits.
Notes
This cake baked for 1 hour and 10 minutes. I started checking it at 50 minutes and in 10 minute intervals after that. Every oven bakes differently. A tester will pull clean when the cake is done and center will be slightly puffed.
Recipe by Recipes Food and Cooking at https://recipesfoodandcooking.com/2015/09/12/pumpkin-ooey-gooey-butter-cake/