Pumpkin Gooey Butter Cake..

Pumpkin Gooey Butter Cake

1 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 teaspoons butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg

COMBINE cake mix, 1 egg and 8 tablespoons melted butter. Mix well with electric mixer. Pour into a 13-by-9-inch pan, which has been lightly coated with vegetable spray.FILLING: Beat cream cheese and pumpkin until smooth. Add eggs, vanilla, butter and beat. Add powdered sugar, cinnamon and nutmeg. Mix well. Spread over batter and bake 40 to 50 minutes at 350 degrees

Julie's Pumpkin Bread..

2 c. sugar

1 c. oil

3 eggs

1/2 c. water

2 c. canned pumpkin or 1 15 oz. can

3 c. sifted flour

1/2 tsp. salt

1/2 tsp. double acting baking powder (if you just have regular, that is fine, too)

1 tsp baking soda

1 tsp cloves1 tsp cinnamon1 tsp nutmeg

ground nuts (optional)

(you can substitute 3-4 tsp of pumpkin pie spice for the spices, I do that a lot).

Heat oven to 325. In bowl, mix at med. speed the suar and oil until blended. Add eggs; beat until light and fluffy then beat in pumpkin. Sift together flour, salt, baking powder, baking soda, and spices.Add to creamed mixture alternately with water. Beat at low speed until well blended. Bake 1 hour. Cool in pans on wire rack 10 minutes. Makes 2 loaves.*Oh yes, I forgot to tell you my secret ingredient! VANILLA (Pure is the best) add 1 tsp to your sugar,egg and oil mixture before you mix in the pumpkin.