Pumpkin Gooey Butter Cake

Cake:
1 (18-1/4 oz) pkg yellow cake mix
1 egg
8 tablespoons butter, melted

Filling:
1 8 oz pkg cream cheese, softened
1 15 oz can pumpkin
3 eggs
1 tsp vanilla
8 tablespoons butter, melted
1 16 oz box powdered sugar
1 tsp cinnamon
1 tsp nutmeg

Preheat oven to 350 degrees F

To make the cake: Combine cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 9 x 13-inch baking pan. Prepare filling.

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 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.* Serve with fresh whipped cream (or not.)

*Fifty minutes is maximum in my oven - longer baking results in a charred outside... ask me how I know this. ;) The center may jiggle a bit and look undone - it's not. It will firm up as it cools.

This is a Paula Deen (Food Network) recipe and of course, contains her signature butter - gobs of it! Not something you'll make every day, but a definite treat once and awhile. It's delicious and absolutely decadent!