Pumpkin Gooey Butter Cake

This recipe is from Paula Dean. It is so good, and one of the most requested desserts of mine. I promise you won't be disappointed. This has actually taken the place of our pumpkin pie at Thanksgiving.

Cake
1 pkg. yellow or white cake mix
1 egg
8 Tbsp. butter, melted

Filling
1 (8 oz) pkg cream cheese, softened
1 (15 oz) can pumpkin
3 eggs
1 tsp. vanilla
8 Tbsp. butter, melted
16 oz. powdered sugar
1 tsp. cinnamon
1 tsp. nutmeg

Combine all of the cake ingredients and mix well. Pat into a lightly greased 13x9 inch baking pan and use hands to make into an even layer. Set aside. Prepare the filling by beating the cream chese and pumpkin until smooth. Add the eggs, vanilla, and butter and beat together. Next add the powdered sugar, cinnamon and nutmeg and mix well. Spread the pumpkin mixture over the prepared crust and bake for 40-50 minutes. Do not over bake as the center should be a little gooey. Serve with whipped cream or cinnamon ice cream.