Pumpkin Gooey Butter Cakes

We are not big pie fans and the only time I actually made a pie, the process was so long that it was definitely not worth it. So I can't wait to try out some of these non-pie recipes that have been posted!! And here is another one that I found on foodnetwork. I thought it looked pretty good and not too hard so I hope it tastes good too!

Pumpkin Gooey Butter Cakes

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 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 overbake as the center should be a little gooey.
Serve with fresh whipped cream.

**Also, I'm changing the labels a little so that the recipes are easier to find. So now we'll still be using the label "recipes", and then either "main dish", "side dish" or "dessert". Then hopefully you won't have to sift through all of them when you're trying to find something.