Pumpkin Gooey Butter Cake

INGREDIENTS    

• Nonstick cooking spray, for the pan
• one 15.25-ounce box spice cake mix
• 2 large eggs
• 1 t. vanilla extract
• 1½ sticks unsalted butter, melted and cooled
• one 8-ounce package cream cheese, at room temperature
• 3 large eggs
• 1 t. pumpkin pie spice
• 1 t. vanilla extract
• one 15-ounce can pumpkin puree
• 4 T. unsalted butter, melted and cooled
• 3½ cups confectioners' sugar 

DIRECTIONS   

1. Preheat the oven to 350°F. 
2. For the crust: Spray a 13-by-9-inch glass baking dish with cooking spray. Combine the cake mix, eggs and vanilla in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until smooth, about 1 minute. Add the butter and mix just until combined. Spread the mixture evenly in the prepared baking dish.
3. For the filling: Beat the cream cheese in a clean mixer bowl with the paddle until light and smooth, scraping the sides occasionally, 1 to 2 minutes. Add the eggs, pumpkin pie spice and vanilla and beat until smooth. Add the pumpkin and butter and beat until smooth. Add the confectioners' sugar and beat on low speed to incorporate, and then beat on medium until light and smooth, about 1 minute. Pour over the cake layer and smooth the top with a spatula.
4. Bake until the edges are puffed and golden brown and the center is just set, about 40 minutes. Let cool. Cut into squares and serve topped with whipped cream.

Recipe Author: Food Network