Pumpkin Butter Cake

Pumpkin Butter Cake (As modified from Paula Deen.)

Cake
1 package yellow cake mix (regular size)
1 egg
1/2 cup butter, melted

Filling
1 package (8 ounces) reduced-fat cream cheese
1/2 cup butter, melted
2 lightly beaten
2 egg whites
1 teaspoon vanilla extract
2-3/4 cups (390 g) confectioners' sugar
1 teaspoon ground cinnamon
1 teaspoon ground nutmeg


In a large bowl, beat the cake mix, egg and butter on low speed until combined. Press into a 13-in. x 9-in. baking pan coated with cooking spray.
In a another large bowl, beat cream cheese and pumpkin until smooth. Add the butter, eggs, egg whites and vanilla; beat on low until combined. Add the confectioners' sugar, cinnamon and nutmeg; mix well. Pour over crust.
Bake at 350° for 45-50 minutes or until edges are golden brown. Cool completely on a wire rack. Chill until serving. Sprinkle with additional confectioners' sugar if desired. Refrigerate leftovers.





Calories: Idk. A few?
Macros: It has them.