Light Pumpkin Gooey Butter Cake

• Crust
• 1 (18 1/4 ounce) package yellow cake mix
• 1/2 cup reduced-fat buttermilk
• 1 egg, lightly beaten
• 1 tablespoon canola oil
• Filling
• 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

1. Preheat the oven to 350u0b0F 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.

crust, yellow cake, buttermilk, egg, canola oil, filling, cream cheese, pumpkin, confectioners, yogurt, eggs, vanilla, cinnamon, nutmeg, butter

Taken from www.food.com/recipe/light-pumpkin-gooey-butter-cake-401648 (may not work)