Pumpkin Gooey Butter Cake

This is just what it sounds like. Heavenly gooey deliciousness. You will LOVE it.

Crust:
1 pkg yellow cake mix
1 egg
1/2 cup butter

Filling:
1 pkg (8 oz.) cream cheese (you can use reduced fat)
1 cup canned pumpkin
1/2 cup butter, melted
3 eggs
1 tsp. vanilla extract
2 3/4 cup confectioner's sugar (also called powdered sugar in case you didn't know)
1 tsp ground cinnamon
1 tsp ground nutmeg

Beat cake mix, egg, and butter on low speed until combined.
Press into greased 9x13 inch pan.



Beat cream cheese and pumpkin together until smooth.



Add butter, eggs, and vanilla; beat until combined.
Add confectioner's sugar, cinnamon, and nutmeg; mix well.



Pour over crust.
Bake at 350 degrees for 45-50 minutes, or until edges are golden brown.
Cool.
(Original recipe says to chill before serving. I couldn't wait so I ate it warm out of the oven... worked fine for me!)