Pumpkin Gooey Butter Cake

CAKE:
1 package yellow cake mix
1 egg
8 Tbsp. butter, melted

FILLING:
8 oz. package cream cheese, softened
15 oz. can pumpkin
3 eggs
1 tsp. vanilla
8 Tbsp. butter, melted
16 oz. box powdered sugar
1 tsp. cinnamon
1 tsp. nutmeg

Directions:
Preheat oven to 350.

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 x 9 inch baking pan.  (I like to use a spring form pan.)

To make the filling:  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 50-60 minutes.  Make sure not to overbake as the center should be a little gooey.  Serve with fresh whipped cream.

NOTE:  I found this recipe on Paula Deen's website when I was looking for a dessert to make for Thanksgiving.  This is DIVINE and I received rave reviews.  This will definitely be on next year's menu.