Pumpkin Butter Cake

As I had posted earlier I had gone for a wonderful 5 day mini vacation to my lovely aunt who lives about 3 hours away for Thanksgiving. I had a great time and even got to see my brother and his kids whom I haven't seen in awhile. Boy are they getting big! So for dessert my aunt had bought apple pie and pumpkin pie. Needless to say we had leftovers and ate pie after dinner every night till it was gone. ( except the last night we went out to dinner at Outbacks and we had cheese cake and carrot cake ) So basically I'm tired of pumkin pie and found this recipe from our darlin Paula "Butter" Deen and would like to share here:

Pumpkin Butter Cake ( Gooey )

Yield | 24 servings
Ingredients
Cake:
1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted
Filling:
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons unsalted butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
Directions
1. Preheat oven to 350 degrees F.
2. Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.
3. 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, cinnamon, nutmeg, and mix well. 4. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey.
5. Serve with fresh whipped cream.
from: Paula Deen via Food Network