GF Cinnamon Coffee Cake

** Recipe from yourglutenfreekitchen.com **

* 1 1/2 c. GF flour (one that has xanthan gum in it)
* 4 1/2 tsp. Saf instant yeast or a rapid rise yeast (equals two envelopes)
* 1/4 c. sugar
* 1/4 tsp. salt
* 1/2 tsp. baking powder
* 1/2 tsp. cinnamon
* 2/3 c. milk – warm to 120 degrees (use your microwave)
* 1 egg

For the cinnamon mix:
* 3 Tbl. butter, softened
* 1/2 c. brown sugar
* 1 1/2 tsp. cinnamon

Sugar glaze:
* 1 c. powdered sugar
* 1 - 4 Tbl. milk
* 1 Tbl. butter, melted
* 1/2 tsp. vanilla

Whisk all dry coffee cake ingredients together in a large bowl. Add egg and milk. Beat with hand mixer. Should look like thick pound cake batter. Pour into an 8×8" baking pan or a 9" pie plate sprayed with non-stick cooking spray. Set aside and let rest for 10 min.  In a large cereal bowl, mix together butter, brown sugar and cinnamon. (Use a fork to mix butter into the brown sugar until it forms clumps.)  After 10 min. rest is up, sprinkle the top with the cinnamon butter clumps. Push a few down with your fingers into the dough.
Place the baking pan in a COLD OVEN (no preheating!). Set it for 350 degrees and bake 25-35 min, or until a toothpick poked into the center comes out clean. Placing this is in a cold oven allows it to rise with the increase in heat in the oven.  When your cake is done, let it cool 10-15 min. Combine all the glaze ingredients and beat with a hand mixer until smooth and yummy. Pour over your coffee cake, slice and eat right away.

Lemon Loaf Cake

** Recipe from Annie's Eats **

Cake:
* ¾ c. cake flour
* ¾ c. all-purpose flour
* 1 tsp. baking powder
* ¼ tsp. baking soda
* ½ tsp. salt
* 1 c. plus 2 Tbl. granulated sugar
* 4 lg. eggs, at room temperature
* 2 Tbl. grated lemon zest (about 1-2 lemons)
* 2 Tbl. freshly squeezed lemon juice
* 1 c. unsalted butter, melted and cooled
* ¼ c. sour cream
* 1 tsp. vanilla extract

Syrup:
* 3 Tbl. granulated sugar
* 3 Tbl. freshly squeezed lemon juice

Glaze:
* 1 c. confectioners’ sugar
* 2-3 Tbl. freshly squeezed lemon juice

For cake:  heat oven to 350.  Grease & flour a 9 x 5" loaf pan.  In a medium bowl, combine flours, baking powder, baking soda & salt.  Whisk to blend and set aside.  In bowl of an electric mixer, combine sugar, eggs, lemon zest & lemon juice.  With mixer on low, blend in melted butter.  On low, mix in half of dry ingredients just until incorporated.  Beat in sour cream & vanilla until combined.  Mix in remaining dry ingredients, again just until incorporated.  Transfer batter to prepared pan.  Bake 20 min, then rotate pan & reduce oven temp. to 325.  Continue baking 30-35 min, or until a toothpick inserted in center comes out clean.  Let cool in pan at least 15-20 min.  Turn cake out of pan and transfer to a wire rack set over a baking sheet.
For syrup:  combine sugar and lemon juice in a small saucepan over medium heat, cooking just until sugar is completely dissolved.  Poke top of warm cake all over with a toothpick or skewer and pour lemon syrup over top. 
For Glaze:  When cake is completely cool, combine confectioners’ sugar & lemon juice in a small bowl and whisk to blend until smooth.  Drizzle glaze over top of cake.  Let stand briefly until glaze sets.  Slice and serve.

2-Ingredient Luscious Lemon Cake

** Recipe from Six Sisters' Stuff **


Cake:
* 1 (1 lb.) package of angel food cake
* 1 (15.75 oz.) can of lemon pie filling

Topping:
* Fresh Strawberries, if desired
* Whipped Cream

Heat oven to 350.  In a bowl, combine cake mix and pie filling. Spread batter into a a 9×13" pan.  Bake 20 min, or until a toothpick inserted in cake comes out clean. Cool and slice. Top with fresh berries and cream.

Blueberry Mochi Cake

** Recipe from Closet Cooking **

* 1 c. butter (melted)
* 2 c. sugar
* 1 (12 oz.) can evaporated milk
* 1 tsp. vanilla extract
* 4 eggs
* 1 lb. Mochiko (1 box)
* 2 tsp. baking powder
* 1 c. blueberries

Heat oven to 350.  Mix butter & sugar in a large bowl.  Mix in evaporated milk & vanilla extract.  Add in eggs.  Mix in the mochiko and baking powder.  Mix in blueberries.  Pour batter into a greased 9x13" baking pan. Bake until golden brown on top and a toothpick pushed into the center comes out clean, about 1 hr.

Spicy Apple Pie Cake

** Recipe from Screaming Sardine **

* 1 can of apple pie filling
* spice cake mix

Heat oven to 350.  Just mix together the spice cake mix with the apple pie filling. There are no other ingredients to add since the pie filling adds enough moisture.  Bake until a knife inserted in the center comes out clean. (Usually around half an hour.)

Flourless Chocolate & Vanilla Marble Cake

** Recipe from Fine Cooking **

For the vanilla batter:
* 8 oz. cream cheese, softened to room temperature
* 2/3 c. granulated sugar
* 1 large egg
* 1 tsp. pure vanilla extract

For the chocolate batter:
* 10 oz. bittersweet chocolate, finely chopped
* 5 oz. (10 Tbl.) unsalted butter, cut into 6 pieces
* 3 large eggs
* 1/3 c. granulated sugar
* 1 Tbl. dark rum or espresso
* 1 tsp. pure vanilla extract
* pinch table salt

* cocoa powder for dusting

Position an oven rack in the middle of the oven and heat the oven to 300.  Lightly grease a 9x2" round cake pan & line the bottom with parchment.  Make the vanilla batter: In a medium bowl, beat softened cream cheese with electric mixer until smooth. Add sugar & continue beating until well blended & no lumps remain. Add egg & vanilla and beat just until blended. Set aside.
Make the chocolate batter:  In a medium bowl, melt chocolate & butter in a large metal bowl over a pan of simmering water or in the microwave. Whisk until smooth & set aside to cool slightly. With a stand mixer fitted with the whip attachment (or with a hand mixer), beat eggs, sugar, rum or espresso, vanilla, & salt on med-high until the mixture is pale and thick, 3-4 min. With the mixer on low, gradually pour in the chocolate mixture and continue beating until well blended.
Combine and bake: Spread about half of the chocolate batter in the bottom of the pan. Alternately add large scoopfuls of each of the remaining batters to the cake pan. Using a knife or the tip of a rubber spatula, gently swirl the two batters together so they're mixed but not completely blended. Rap the pan against the countertop several times to settle the batters.  Bake until a pick inserted about 2" from edge comes out gooey but not liquid, 40-42 min.; don't overbake. The top will be puffed and slightly cracked, especially around the edges. It will sink down as it cools. Let cool on a rack until just slightly warm, about 1-1/2 hrs. Loosen cake from the pan by holding the pan almost perpendicular to the counter; tap the pan on the counter while rotating it clockwise. Invert onto a large flat plate or board. Remove the pan and carefully peel off parchment. Sift some cocoa powder over the cake (this will make it easier to remove the slices when serving). Invert again onto a similar plate so that the top side is up. Let cool completely. Cover and refrigerate until very cold, at least 4 hrs. or overnight, or freeze.

Chocolate Chip Cookie & Ice Cream Cake

** Recipe from The Gunny Sack **

* 1 tsp. water

* 1 tsp. baking soda

* 1 c. shortening

* 3/4 c. granulated sugar

* 3/4 c. packed brown sugar

* 1 tsp. vanilla

* 2 eggs

* 2 1/4 c. flour

* 1 tsp. salt

* 2 c. semi-sweet chocolate chips

Heat oven to 350.  Mix 1 tsp. baking soda with 1 tsp. water and set aside.  Cream together shortening, granulated sugar and brown sugar.  Add vanilla, eggs and baking soda/water mix.  Gradually beat in flour & salt. Mix in chocolate chips.  Divide the mixture between 3 greased 9" cake pans (or a 9x13 inch pan for bars) and spread out.  Bake for 15 min. (20-25 minutes for 9x13) until golden brown.  Allow cookies to cool completely.  Flip pans over and smack the bottom to release the cookie.  Put it on a platter and spread slightly softened vanilla ice cream over it.  Working quickly, do the same with the middle layer.  Top with remaining chocolate chip cookie and a scoop of ice cream.  Drizzle with chocolate, letting some drip down the sides.  Promptly put the cake into the freezer until ready to serve.

Strawberry Summer Cake

** Recipe from smitten kitchen **

* 6 Tbl. unsalted butter, at room temp, plus extra for pie plate
* 1 1/2 c. all-purpose flour
* 1 1/2 tsp. baking powder
* 1/2 tsp. table salt
* 1 c. plus 2 Tbl. sugar
* 1 large egg
* 1/2 c. milk
* 1 tsp. vanilla extract
* 1 lb. strawberries, hulled & halved

Heat oven to 350.  Butter a 10" pie pan or 9" deep-dish pie pan.  (This cake does not work in a standard 9" pie pan; it will overflow.  Cake would work, however, in a 9- or 10" springform or cake pan. The 10" would make a thinner cake than pictured.)
Whisk flour, baking powder & salt together in a small bowl. In a larger bowl, beat butter & 1 c. sugar until pale & fluffy with mixer, about 3 min. Mix in egg, milk & vanilla until just combined. Add dry mixture gradually, mixing until just smooth.  Pour into prepared pie plate. Arrange strawberries, cut side down, on top of batter, as closely as possible in a single layer (might have to overlap a few to get them all in). Sprinkle remaining 2 Tbl. sugar over berries.  Bake 10 min. then reduce oven temperature to 325 & bake until golden brown and a tester comes out free of wet batter, about 50 - 60 min. (Gooey strawberries on the tester are a given.) Let cool in pan on a rack. Cut into wedges. Serve with lightly whipped cream.

Strawberry Dream Cake

** Recipe from A Feast For The Eyes **

Cake:
* 10 oz.  frozen whole strawberries (2 c.)
*  3/4 c. whole milk , room temp.
*  6 lg. egg whites , room temp.
*  2 tsp. vanilla extract
* 2 1/4 c. cake flour
* 1 3/4 c. sugar
* 4 tsp. baking powder
* 1 tsp. salt
* 12 Tbl. unsalted butter, cut into 12 pcs. & softened
Frosting:
* 10 Tbl. unsalted butter, softened
* 2 1/4 c. powdered sugar
* 12 oz. cream cheese, cut into 12 pcs. & softened
* pinch of salt
* 8 oz. fresh strawberries, hulled & thinly sliced

For the cake: Adjust oven rack to middle position and heat oven to 350. Grease two 9" rd. cake pans, line bottoms with parchment, grease parchment, & flour.  Transfer strawberries to bowl, cover, and microwave until strawberries are soft and have released their juice, about 5 min.  Place in fine-mesh strainer set over small saucepan. Firmly press fruit dry (juice should measure at least ¾ c.); reserve strawberry solids.  Bring juice to boil over med-high heat & cook, stirring occasionally, until syrupy and reduced to ¼ c., 6 -8 min. Whisk milk into juice until combined.
Whisk strawberry milk, egg whites, and vanilla in bowl. Using stand mixer fitted with paddle, mix flour, sugar, baking powder, and salt on low speed until combined.  Add butter, 1 piece at a time, & mix until only pea-size pieces remain, about 1 min. Add half of milk mixture, increase speed to med-high, & beat until light and fluffy, about 1 min.  Reduce speed to med-low, add remaining milk mixture, and beat until incorporated, about 30 sec. Give batter final stir by hand.  Scrape equal amounts of batter into prepared pans and bake until toothpick inserted in center comes out clean, 20-25 min, rotating pans halfway through baking.  Cool cakes in pans on wire rack for 10 min. Remove cakes from pans, discarding parchment, & cool completely, about 2 hrs. (Cooled cakes can be wrapped with plastic wrap and stored at room temperature for up to 2 days.)
For the frosting:
Using stand mixer fitted with paddle, mix butter and sugar on low speed until combined, about 30 seconds.  Increase speed to medium-high and beat until pale and fluffy, about 2 min. Add cream cheese, one piece at a time, and beat until incorporated, about 1 min.  Add reserved strawberry solids & salt and mix until combined, about 30 sec. Refrigerate until ready to use, up to 2 days.  Pat strawberries dry with paper towels. When cakes are cooled, spread ¾ c. frosting over 1 cake round.  Press 1 c. strawberries in even layer over frosting and cover with additional ¾ c. frosting. Top with second cake round and spread remaining frosting evenly over top and sides of cake. Garnish with remaining strawberries. Serve.
(Cake can be refrigerated for 2 days. Bring to room temperature before serving.)

Mexican Chocolate Cake

** Recipe from Better at Home**

Cake

* 1 box devil's food cake mix

* 1 tsp. ground cinnamon

* Water, vegetable oil and eggs called for on cake mix box

Caramelized-Sugar Frosting

* 3/4 c. sugar
* 1/3 c. butter
* 5 - 6 Tbl. milk
* 3 c. powdered sugar

Heat oven to 350 (325 for dark or nonstick pan). Grease bottom only of 13x9" pan with shortening or cooking spray.  Make cake mix as directed on box & add cinnamon. Bake as directed for 13x9" pan. Cool completely, about 1 hr.  In 2-qt. heavy saucepan, heat granulated sugar over med-high heat 3-4 min, stirring constantly with wooden spoon and watching carefully, until sugar begins to melt. As sugar begins to melt, stir with wooden spoon until sugar is melted and golden brown. (Sugar becomes very hot and could melt a plastic spoon.) Remove from heat; carefully stir in butter and 1 Tbl. of milk. Return to med-low heat, stirring constantly, until mixture is smooth. Cool 5 min. Add powdered sugar to caramel mixture; beat with electric mixer on low, until well combined. Add 4 Tbl. milk, mixing until frosting is glossy & spreadable. If necessary, add up to 1 Tbl. more milk, 1 tsp. at a time. Spread frosting over cake. Store loosely covered at room temp.

Lucious Lemon Poke Cake

 

** Recipe from Kraft **

* 2 baked round white cake layers (9"), cooled

* 2 c. boiling water

* 1 pkg. (6 oz.) or 2 pkg. (3 oz. ea.) lemon flavor gelatin

* 1 pkg.  (3.4 oz.) lemon flavor instant pudding

* 1 c. cold milk

* 3 c.  thawed whipped topping

PLACE cake layers, top-sides up, in 2 clean 9" round pans. Pierce cakes with large fork at 1/2" intervals.  ADD boiling water to gelatin mix; stir 2 min. until completely dissolved. Carefully pour over cake layers. Refrigerate 3 hrs.  BEAT pudding mix & milk in large bowl with whisk 2 min.; stir in whipped topping. Dip 1 cake pan in warm water 10 sec.; unmold onto plate. Spread with about 1 c. pudding mixture. Unmold second cake layer; carefully place on first cake layer. Frost top and side of cake with remaining pudding mixture. Refrigerate 1 hr.

Boston Cream Pie - Two Ways

  Boston Cream Pie Made Over

 

 

** Recipe from Kraft **

* 1 pkg. (1.0 oz.) vanilla flavor fat free, sugar free instant pudding

* 1-1/2 c.  fat-free milk

* 1 c. thawed whipped topping, divided

* 1  prepared round angel food cake (10 oz.), cut horizontally into 3 layers

* 1 square semi-sweet chocolate, chopped 

Beat pudding mix and milk in medium bowl with whisk 2 min. Stir in 1/2 c. whipped topping.  STACK cake layers on serving plate, spreading pudding mixture between layers.  MICROWAVE chocolate and remaining whipped topping in microwaveable bowl on HIGH 30 sec.; stir until chocolate is completely melted and mixture is well blended. Spoon over cake. Refrigerate 1 hour, or up until 4 hours, removing from refrigerator 30 min. before serving. 

Boston Cream Pie

 

** Recipe from Kraft **

* 1 pkg. (3.4 oz.) vanilla flavor instant pudding

* 1 c.  plus 2 Tbl. milk, divided

* 1-1/2 c. thawed whipped topping

* 1 round yellow cake (8 or 9")

* 1 sq. unsweetened chocolate

* 1 Tbl.  butter

* 3/4 c. powdered sugar

 

BEAT pudding mix and 1 c. milk with whisk 2 min.  Stir in whipped topping.  Let stand 5 min. Meanwhile, cut cake horizontally into 2 layers with serrated knife. STACK cake layers on serving plate, spreading pudding mixture between layers. MICROWAVE chocolate and butter in microwaveable bowl on HIGH 1 min.; stir until chocolate is melted. Add sugar and remaining milk; mix well. Spread over cake. Refrigerate 1 hour.

Pig Cake

** Recipe from The Pioneer Woman **

Cake: 
* 1 box yellow cake mix
*  1 stick margarine (softened) - NOT butter!
* 1 can (14 oz.) mandarin oranges, drained, 1/2 c. juice reserved 
* 4 eggs 
*  1 tsp. vanilla extract

Topping: 
* 1 package (4 oz.) vanilla instant pudding mix 
* 1 can (20 oz.) crushed pineapple, juice reserved 
* ½ c. powdered sugar 
* 4 oz. frozen whipped topping, thawed 
* extra mandarin orange slices, for garnish

Preheat oven to 350. For the cake, combine cake mix, margarine, 1/2 c. juice from the mandarin oranges, eggs, and vanilla. Beat for 4 min. on medium-high. Add drained oranges and beat again until pieces are broken up and small. Pour batter into greased and floured 9 x 13" baking pan and bake for 25-30 min, or until golden brown and set. Remove from oven and cool completely. If desired, turn out cake onto a large platter.  Once cake is cool, blend juice from drained pineapples with the vanilla pudding mix. Add powdered sugar and mix, then mix in whipped topping. Stir in drained pineapple. Spread on cooled cake and refrigerate several hours.  To serve, cut cake into squares and top each square with a mandarin orange slice.

Posted by Ree on January 2 2011

Dr. Pepper Chocolate Cake

** Recipe from The Sisters Cafe **

* 2 c. flour

* 1 c. sugar

* 1 c. firmly packed dark brown sugar

* 1 c. cocoa powder

* 1 1/2 tsp. baking soda

* 1 c. Dr Pepper

* 1/2 c. semi-sweet chocolate chips (milk chocolate work fine too!)

* 2 large eggs

* 1 c. buttermilk

* 1 c. canola oil

* 1 1/2 tsp. vanilla extract

Preheat oven to 350.  Grease and flour two 9" cake pans (or 9x13 or prepare cupcake liners).  Sift together the flour, sugar, brown sugar, cocoa and baking soda and set aside.  Heat the Dr. Pepper in a small saucepan over low heat.  Add chocolate chips & stir until melted.  Remove from heat.  With an electric mixer, beat the eggs, buttermilk, oil and vanilla for 2 min.  At lowest speed, slowly add the Dr. Pepper mixture and beat for 1 additional min.  Gradually add the dry ingredients and beat at medium speed for 2 min.  Divide the batter evenly between the prepared pans, and bake for 30-35 min. or until a toothpick comes out clean.  Cool in pans for 15 min, then invert onto cooling racks, lift off pans and allow to cool completely before frosting.

Dr Pepper Frosting

* 3/4 c. butter flavored shortening - (Works fine with regular butter!)

* 6 Tbl. butter, room temperature

*4 c. powdered sugar

* 1/4 c. cocoa

* 1/4 c. Dr. Pepper (add more if desired, for thinner frosting)

* 1 1/2 tsp. vanilla extract

Using an electric mixer, beat the butter [and shortening if using] until light and fluffy.  At low speed, gradually beat in the powdered sugar and cocoa.  Add the Dr. Pepper and vanilla, and turn mixer to high speed until frosting is light and fluffy ~ about one minute.

Best-Ever Texas Sheet Cake

 

**Recipe from Kraft **

* 1 pkg. (8 squares) semi-sweet chocolate, divided

* 1 chocolate cake mix

* 1 pkg. (3.9 oz.) chocolate instant pudding

* 4 eggs

* 1 c. sour cream

* 1/2 c. oil

* 1/2 c. water

* 1 tub  (8 oz.) whipped topping (Do not thaw.)

* 3/4 c. chopped pecans, toasted

HEAT oven to 375º.  MELT 2 chocolate squares as directed on package. Beat cake mix, dry pudding mix and next 4 ingredients with mixer until well blended. Add melted chocolate; mix well. Pour into 15x10x1" pan sprayed with cooking spray.  BAKE 20-22 min. or until toothpick inserted in center comes out clean. Cool 10 min.  MEANWHILE, microwave remaining chocolate squares and whipped topping in microwaveable bowl. Microwave on HIGH 1-1/2 min. or until chocolate is completely melted and mixture is well blended, stirring after 1 min. Cool 15 min.; spread onto cake. Sprinkle with nuts.

Cinnabun Cake

** Recipe from The Sisters Cafe **

* 3 c. flour
* ¼ tsp. salt
* 1 c. sugar
* 4 tsp. baking powder
* 1 ½ cups milk
* 2 eggs
* 2 tsp. vanilla
* 4 Tbl. butter, melted

* 2 sticks butter, softened
* 1 c. brown sugar
* 2 Tbl. flour
* 1 Tbl. cinnamon
* 2/3 c. nuts, optional

* 2 c. powdered sugar
* 5 Tbl. milk
* 1 tsp. vanilla

In an electric or stand mixer mix the flour, salt, sugar, baking powder, milk, eggs and vanilla. Once combined well, slowly stir in melted butter. Pour batter into a greased 9 x 13" pan. In a large bowl, mix butter, brown sugar, flour, cinnamon & nuts until well combined. Drop evenly over cake batter by Tbl. and use a knife to marble/swirl through the cake. Bake at 350 for 25-30 min. or until toothpick comes out nearly clean from center. Place powdered sugar, milk and vanilla in a large bowl. Whisk until smooth. Drizzle over warm cake. Serve warm or at room temperature.

Oreo Ice Cream Cake

** Recipe from I heart nap time **

* 2 rows of Oreo's
* 1/4 c. melted butter
* 2 boxes of ice cream sandwiches
* 1 jar of hershey's hot fudge
* 1 container of cool whip

Smash Oreo's in a zip lock bag and pour into bottom of 9x13" pan. Drizzle butter on top and mix with a fork. Next, layer your ice cream sandwiches on top. Spread the hot fudge on top and stick in freezer for about 20 min. Spread cool whip on top and layer with extra oreo crumbs.

Strawberry Cake

** Recipe from Kraft **

* 1 pkg. (2-layer size) white cake mix

* 1 pkg. (3 oz.) strawberry gelatin

* 4 eggs

* 1 c. oil

* 1/4 c. water

* 1 c. mashed fresh strawberries, divided

* 1 pkg. (8 oz.) cream cheese, softened

* 1 c. powdered sugar

* 2 c. thawed whipped topping

Heat oven to 350. Combine cake mix and dry gelatin mix in large bowl. Add eggs, oil, water and 3/4 c. strawberries; beat with mixer until well blended. Pour into 2 greased and floured 9" round pans. BAKE 30 min. or until toothpick inserted in centers comes out clean. Cool cakes in pans 10 min. Remove from pans to wire racks; cool completely. Meanwhile, drain remaining strawberries.
Beat cream cheese in large bowl with mixer until creamy. Gradually beat in sugar. Add drained berries; mix well. Whisk in whipped topping. Stack cake layers on plate, spreading 1 c. whipped top. mixture between layers. Frost top and side with remaining whipped mixture. Keep refrigerated.

Easy Lemon Cake

**Recipe from Kraft **

* 1 pkg. (2-layer size) lemon cake mix

* 2 pkg. (3.4 oz. each) JELL-O Lemon Flavor Instant Pudding

* 1-1/2 cups cold milk

* 1 tub (8 oz.) COOL WHIP Whipped Topping, thawed

Prepare cake batter and bake as directed on package for 2 (8- or 9-inch) round cake layers. Cool 10 min. Remove to wire racks; cool completely. Beat pudding mixes and milk with whisk 2 min. Immediately spread over tops of cake layers. Stack cake layers. Frost with COOL WHIP. Keep refrigerated.

*Variation: Bake cake in 13x9-inch pan; cool. Do not remove from pan. Spread cake with pudding mixture, then COOL WHIP.

Pumpkin Gooey Butter Cakes

** Recipe from Paula Deen **

Cake:
* 1 (18 1/4 oz.) package yellow cake mix
* 1 egg
* 8 Tbl. butter, melted
Filling:
* 1 (15 oz.) can of pumpkin
* 1 (8 oz.) package cream cheese, softened
* 3 eggs
* 1 tsp. vanilla
* 8 Tbl. butter, melted
* 1 lb. powdered sugar
* 1 tsp. cinnamon
* 1 tsp. nutmeg

Heat oven to 350. For the cake: combine all of the ingredients and mix well. Pat the mixture into a lightly greased 13x9" baking pan.
For 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, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to over bake as the center should be a little gooey."