Gooey Pumpkin Butter Cake

1 package yellow cake mix

1 egg

8 tablespoons butter, melted

1 (8 ounce) package cream cheese, softened

1 (15 ounce) can pumpkin (NOT pie filling)

3 eggs

1 teaspoon vanilla

8 tablespoons butter, melted

2 cups powdered sugar

1 teaspoon cinnamon

1 teaspoon nutmeg

Preheat oven to 350 degrees.

Combine the cake mix, 1 egg, and 8 tablespoons butter with an electric mixer. 

Pat the mixture into the bottom of a lightly greased 10 or 12-inch spring-form pan. 

To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth.

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

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

Spread pumpkin mixture over cake batter and bake for 50-55 minutes. (I place spring-form pan on a sheet pan just in case of leakage.)

Make sure not to overbake as the center should be, of course, gooey. (It is a Gooey Pumpkin Butter Cake, right?) 

Serve with whipped cream (fresh is best). (Serves 8-12)