Gooey Pumpkin Butter Cake

I made this last week for a friends birthday and, WOW was it good. Perfect recipe for fall!

Cake mixture:
1 18.25 box yellow cake mix
1 egg
1/2 cup (1 stick) butter, melted
1 15 ounce can of pumpkin pie filling

Filling:
1 8 ounce package cream chees, softened
3 eggs
1 teaspoon vanilla
1 16 ounce box confectioners' sugar
1/2 cup (1 stick) butter, melted

Preheat oven to 350 degrees. Lightly grease 13*9*2 inch baking pan.
In the bowl of an electric mixer, combine cake mix, egg, pumpkin,and butter and mix well. Pat into the bottom of prepared pan and set aside. Still using an electric mixer, beat cream cheese until smooth; add eggs and vanilla. Dump in powdered sugar and beat well. Reduce speed of mixer and slowly pour in butter. Mix well. Pour filling onto cake mixture and spread evenly. Bake for 40 to 50 minutes. Don't be afraid to make a judgement call on the cookin time, because oven temps ca vary. You want the center to be a little gooey, so don't bake it past that point! Remove from oven and allow to cool completely. Cut into squares. just remember that these wonderful little cakes are very, very rich, and a little will go a long way- even for piggies like me!