Gooey Pumpkin Cake

Cake:
18-1/4-ounce yellow cake mix
1 egg
8 tablespoons butter, melted

Filling:
1 8-ounce package cream cheese, softened
1 15-ounce canned pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 16-ounce box powdered sugar
1 teaspoon cinnamon
1/2 teaspoon nutmeg

Preheat oven to 350 degrees.
For cake: Combine cake mix, egg and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13-by-9-inch pan.
For filling: In a large bowl, beat the cream cheese and pumpkin together until smooth. Add the eggs, vanilla and butter; beat together. Next, add the powdered sugar, cinnamon and nutmeg; mix well. Spread mixture over the cake layer and bake for 40 to 50 minutes. Do not overbake as the center should be a little sticky.