Pumpkin Gooey Butter Cake

FOR THE CAKE:

1 18 1/4-ounce package yellow cake mix

1 egg

8 tablespoons butter melted

FOR THE FILLING:

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

1. Preheat oven to 350 degrees F.

2. Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.

3. In a large bowl, beat the cream cheese and pumpkin until smooth.

4. Add the eggs, vanilla, and butter, and beat together.

5. Add the powdered sugar, cinnamon, nutmeg, and mix well.

6. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Be conscious not to overbake, the center should be slightly gooey.

7. You can serve it plain, or top with whipped cream, pecans, caramel, or powdered sugar. Enjoy!