Pumpkin Gooey Butter Cake Cake 1 (18.25 ounce) box yellow cake mix 1 large egg 1/2 cup (1 stick) butter, melted Filling 8 ounces cream cheese, softened 1 (15 ounce) can pureed pumpkin 1/4 cup granulated sugar 1/4 teaspoon salt 1/2 teaspoon ground cinnamon 1/4 teaspoon ground nutmeg 1/4 teaspoon ground cloves 3 large eggs 1 teaspoon vanilla extract 1/2 cup (1 stick) butter, melted 1 (16 ounce) box confectioners' sugar, divided Pecan halves, for garnish Whipped cream, as an accompaniment Preheat oven to 350 degrees F. Lightly grease a 9 x 13-inch baking pan. Combine cake mix, egg and melted butter; mix well. Pat into pan. To prepare filling: Beat cream cheese until smooth. Beat in pumpkin, sugar, salt, cinnamon, nutmeg, cloves, egg and vanilla extract. Add butter; beat until smooth. Set aside 2 tablespoons confectioners' sugar; add remainder to pumpkin mixture and mix well. Spread over cake mixture. Bake for 40 to 50 minutes. Do not overbake; center should be a little gooey. Let cool, then sprinkle with reserved 2 tablespoons confectioners' sugar. Cut into bars. Garnish with pecan halves and serve with whipped cream.