Famous in St. Louis, this gooey butter cake is flavored with pumpkin and topped with a crunchy pecan streusel. The best Thanksgiving pumpkin pie alternative!
Combine the cake mix, egg and 8 tablespoons of melted butter in a medium bowl and mix well with whisk or wooden spoon. Using your fingers, push the mixture into the bottom of a lightly greased 9 x 13 pan.
In the bowl of a stand mixer or using an electric mixer, beat the cream cheese, eggs, pumpkin puree, vanilla, cinnamon and 8 tablespoons of melted butter until smooth. Add the powdered sugar and mix well.
Spread over the cake batter. Sprinkle the pecan streusel evenly over the top and bake for about 45 minutes. Do not over bake as the center should be a little gooey! Allow to cool slightly before slicing.
Pecan Streusel
Combine the flour, brown sugar, salt and cinnamon in a medium bowl. Add the melted butter and stir until mixed well. Stir in the pecans.