Meggie's Delight aka Pumpkin Dessert

Thanksgiving Pumpkin Dessert called Meggie's Delight

I took a combination of recipes and blended them to have a new dessert at Thanksgiving time
as pumpkins pies are great but we need more choices.

First start with a made from scratch yellow cake mix (From Chef Talk Betty R)

Basic Yellow Cake

2 1/4 cups all-purpose flour (do not sift the flour)
1 1/2 cups granulated sugar
3 1/2 teaspoons baking powder
1-teaspoon salt
1 1/4 cups milk
Vegetable oil
1 stick butter (not margarine), softened
1-tablespoon vanilla extract
3 large eggs

Preheat oven to 350°

Cut wax paper to fit the bottom of 13 by 9-inch baking pan. Spray the pans with cooking spray, place the wax paper in the pans and spray the paper.

In a large mixing bowl combine the flour, sugar, baking powder and salt, mixing well.

Measure the 1-1/4 cups of milk in a 2 cup measuring cup….then add enough vegetable oil to bring the liquid up to 1-1/3 cups.

Add the milk/vegetable oil mixture, butter and vanilla to the flour mixture and beat with an electric mixer on medium to medium-high speed for 2 minutes, scraping sides of bowl as needed.

Add the eggs and continue beating an additional 2 minutes. Pour batter into prepared pans.Then mix up the topping: (From: Paula Deen)

1 (8-ounce) package cream cheese, softened

1 (15-ounce) can pumpkin

3 eggs

1 teaspoon vanilla

8 tablespoons butter, melted

1 (16-ounce) box powdered sugar

1 teaspoon cinnamon

1 teaspoon nutmeg

 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. Check on them after about 35 minutes so you make sure not to overbake them. The center should be a little gooey

Let the pan cool completely before you cut the squares. I usually cut them pretty small since they are so rich. Dust them with powdered sugar to make them extra pretty before serving them.