Pumpkin Gooey Butter Cake

THIS. IS. SO. DELICIOUS.

typing in caps means it's really, really important

This is a Paula Dean recipe (hence the word 'butter' in the title) I found last fall and it's always been a HUGE hit.  It's been described to me as "it tastes like heaven" and "the best thing I've ever put in my mouth."  I know that's putting high expectations out there, but I have faith it will deliver for you.  Please make this dessert at your next fall gathering.

Ingredients
Cake:

• 1 package yellow cake mix
• 1 egg
• 1 stick butter, melted

Filling:

• 1 (8 oz) package of cream cheese, softened
• 1 (15 oz) can pumpkin
• 3 eggs
• 1 t. vanilla
• 1 stick butter, melted
• 1 (16 oz) bag powdered sugar
• 1 t. cinnamon
• 1 t. nutmeg

Directions

1. Preheat the oven to 350 degrees.
2. Combine the cake mix, egg, and butter in a bowl and mix well.  Pat then mixture into the bottom of a lightly greased 13x9" baking pan.
3. 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, and nutmeg until mixed well.   Spread the pumpkin mixture over the cake batter and bake 45-55 minutes.  Make sure not to over bake as the center should be a little gooey.

My mouth is drooling at the thought.