Pumpkin Gooey Butter Cake

I have made this cake for Thanksgiving the last two years.  I always try to bring something sweet to Thanksgiving anyway because, well duh, I like to bake (is it that obvious?).  This is one of those cakes that really is a once-a-year type thing.  It's so rich but man is it good!!!

Pumpkin Gooey Butter Cake
courtesy of Lady and Sons Savannah Country Cookbook by Paula Deen

Base:
1 18.25 oz. Yellow Cake Mix
1 Egg
8 Tbsp/1 stick Butter, melted

Filling:
8 oz. Cream Cheese, softened
2 Eggs
1 tsp. Vanilla, melted
8 Tbsp/1 stick Butter
16 oz. Powdered Sugar (1 box)
15 oz can Pumpkin
1/2 tsp. Pumpkin Pie Spice

Preheat oven to 350.
Combine all ingredients for the base.
Using your hands, pat the mixture into a lightly greased (with cooking spray) 9x13 pan.
Next make the filling, starting off by beating the cream cheese until smooth.
Add your eggs and vanilla next.
Add the butter, beating well.
Mix in your pumpkin and spices.
Carefully mix the powdered sugar into your cream cheese-pumpkin mixture.
Spread over the base mixture.
Bake for 40 to 50 minutes.  (I find that 40 minutes is perfect.)
The center of this cake is NOT supposed to look firm or finished!  It's called "gooey" for a reason!  So don't overbake!!!

(I'm sorry I don't have a picture of the inside of the cake to show you the layers or the gooey-ness of it all but the cake got eaten before I could take a picture!)