Light Pumpkin Gooey Butter Cake

Total Time: 55 mins Preparation Time: 10 mins Cook Time: 45 mins

Ingredients

• 1 (18 1/4 ounce) package yellow cake mix
• 1/2 cup reduced-fat buttermilk
• 1 egg, lightly beaten
• 1 tablespoon canola oil
• 1 (8 ounce) package reduced-fat cream cheese (neufchatel)
• 1 (15 ounce) can pumpkin
• 3/4 cup confectioners' sugar
• 1/4 cup plain low-fat greek yogurt (2%)
• 2 large eggs, at room temperature
• 1 teaspoon vanilla extract
• 1 teaspoon cinnamon
• 1 teaspoon nutmeg
• 1 teaspoon melted butter

Recipe

• 1 preheat the oven to 350°f spray a 9 x 13-inch baking dish with nonstick spray.
• 2 place the cake mix in a large bowl. whisk together the buttermilk, egg, and oil in a small bowl until blended. add the buttermilk mixture to the cake mix, stirring just until blended. pour the mixture into the baking dish.
• 3 beat the cream cheese until smooth. beat in the pumpkin sugar, yogurt, egg, vanilla, cinnamon, nutmeg, and butter. spread over the cake mixture. bake 40 – 50 minutes. you want the center to be a little gooey, so do not over bake.