Pumpkin Gooey Butter Cake

I recently had this dessert at a friend's house and decided it was a perfect fall dessert to include with dinner for 2 different friends who had babies recently. I split the recipe b/t 2 8x8 dishes and it was the perfect amount for each family. The large one would be good for a Thanksgiving treat!

Pumpkin Gooey Butter Cake

(adapted from Paula Deen)

1 package yellow cake mix
1 egg
1 stick of butter, melted
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 t. vanilla
1 stick of butter, melted
1 (16-ounce) box powdered sugar
1 t. pumpkin pie spice

Directions

Preheat oven to 350 degrees F.
Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 9x13 pan ( I split the recipe and used 2 - 8x8 pans)
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, spice, and mix well. Spread pumpkin mixture over cake batter and bake for 35 minutes (maybe more). Make sure not to overbake as the center should be a little gooey.