Pumpkin Gooey Butter Cake

Fall is my absolute favorite time of year! The weather, the visiting, the weather (wait I said that already) and all the baking that comes with the holidays.  I can't take credit for this recipe (except for passing it on) but I don't know who to give credit to either because I've had it for so long I don't remember where I got it from! I do know it was not Paula Deen because I was making a long time before she made ooey gooey butter cakes famous!

Pumpkin Gooey Butter Cake

Crust:

1 Yellow cake mix 

1 egg

1 stick butter or margarine, melted

Preheat oven to 350 degrees. Mix above ingredients with electric mixer. Pat mixture into lightly greased 13 x 9 pan. I usually spray my fingers with some Pam or use butter and pat down and slightly up the sides.

Filling:

1 pkg. cream cheese, softened

1 (15 oz) can pumpkin

3 eggs

1 tsp. vanilla

1 stick butter or margarine, melted

1 (16 oz.) package powdered sugar

1 tsp. cinnamon

1 tsp. nutmeg

Beat cream cheese and pumpkin until smooth. Add eggs, vanilla, butter and beat again. Add remaining ingredients; beat again. Spread over crust. Bake for 40 to 50 minutes. The crust will be browned but the middle will still look jiggly. Don't worry it sets after cooling.