Pumpkin Gooey Butter Cake

Great for Thanksgiving/Christmas as an alternative to pumpkin pie. This is adapted from Taste of Home Healthy Cooking magazine.

• Ready In: 1 hr 10 mins
• Serves: 24
• Yields: 24

Ingredients

• Crust

• 1 (18 1/4ounce) package  yellow cake mix
• 1  egg
• 1⁄2 cup margarine

• Filling

• 1 (8 ounce) package  neufchatel cheese
• 1  cup  canned pumpkin puree
• 1⁄2 cup margarine
• 2  large eggs
• 2  large  egg whites
• 1  teaspoon vanilla extract
• 2 1⁄2 cups confectioners' sugar
• 2  teaspoons apple pie spice

Directions

1. Beat cake mix, egg and margarine (melted) on low with stand mixer until combined. Press into a 9x13 glass baking dish coated with cooking spray.
2. Beat cream cheese (room temperature is best) and pumpkin until smooth. Lightly beat eggs and egg whites in a small bowl. Add margarine, eggs and whites, and vanilla. Stir on low with stand mixer until combined. Add powdered sugar and apple pie spice and mix well. Pour over crust.
3. Bake at 350F for 50 minutes or until edges are golden brown. Cool completely then chill until serving. Keep refrigerated.