Ooey Gooey Butter Pumpkin Cake

Now before the National Cardiologist Association boycotts the Fleur de Lolly blog, I'll post a disclaimer:

This is not a cake to be eaten every day or even every week. This is "a special occasion, I'll treat myself to just a little piece" cake!

1 (18 1/4-ounce) package yellow cake mix

1 egg

8 tablespoons butter, melted

1 (8-ounce) package cream cheese, softened

1 (15-ounce) can pumpkin

3 eggs

1 teaspoon vanilla

8 tablespoons butter, melted

1 (16-ounce) box powdered sugar

1 teaspoon cinnamon

1 teaspoon nutmeg

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 13 by 9-inch baking pan.

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. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to over bake as the center should be a little gooey.

Serve with fresh whipped cream.