Gooey Pumpkin Cake

I may try this...It looks so easy. I have a convection oven and it sometimes (as if I have done any cooking in the last forever) takes a batch to adjust the timing but this Gullyborg's endorsement of a Paula Dean variation is making me hungry-----

PUMPKIN GOOEY BUTTER CAKE

Ingredients:

1 package yellow cake mix (standard 18 oz box, any brand is fine)
2 sticks of butter (1/2 cup each)
1 package softened cream cheese (8 oz)
4 eggs
1 large can pumpkin (28 oz)
1 tsp pure vanilla extract
2 cups powdered sugar
1 tsp cinnamon
1 tsp nutmeg

Hardware:

Microwave
Microwave-safe bowl
Conventional oven
Greased 13" x 9" baking pan
Stand mixer

Step One -- Crust:

In the microwave-safe bowl, melt one stick of butter. Using the stand mixer, combine the melted butter with one egg and the package of yellow cake mix to form a thick dough. Press the dough firmly and evenly into the bottom of the baking pan.

Step Two -- Batter:

In the stand mixer, combine all remaining ingredients. Pour batter into the baking pan over the crust layer and spread evenly.

Step Three -- Bake:

Bake in a conventional oven at 350 F for 40-50 minutes. The center should remain somewhat gooey as it comes out of the oven.

Step Four -- Cool, Cut and Serve:

For best results, prepare the day it is to be served; serve while still slightly warm from baking. Add a dollop of whipped cream and garnish with a sprinkle of cinnamon.

For variations including chocolate, peanut butter, and pineapple, please visit Paula Deen's recipe page.

Now BAKE! It's the Holidays already!