Makeover Pumpkin Gooey Butter Cake

• 1 (18 1/4 ounce) package yellow cake mix
• 1 egg
• 1/2 cup reduced-fat butter, melted
• FILLING
• 1 (8 ounce) package reduced-fat cream cheese
• 1 cup canned pumpkin
• 1/2 cup reduced-fat butter, melted
• 2 eggs, lightly beaten
• 2 egg whites
• 1 teaspoon vanilla extract
• 2 3/4 cups confectioners' sugar
• 1 teaspoon cinnamon
• 1 teaspoon ground nutmeg
• additional confectioners' sugar (optional)

1. 1. In a large bowl, beat the cake mix, egg and butter on low speed until combined. Press into a 13-in. x 9-in. baking pan coated with cooking spray.
2. 2. In a another large bowl, beat cream cheese and pumpkin until smooth. Add the butter, eggs, egg whites and vanilla; beat on low until combined. Add the confectioners' sugar cinnamon and nutmeg; mix well. Pour over crust.
3. 3. Bake at 350 degrees for 45-50 minutes or until edges are golden brown. Cool completely on a wire rack. Chill until serving. Sprinkle with additional confectioners' sugar if desired. Refrigerate leftovers.

yellow cake, egg, butter, filling, cream cheese, pumpkin, butter, eggs, egg whites, vanilla, confectioners, cinnamon, ground nutmeg, additional confectioners

Taken from www.food.com/recipe/makeover-pumpkin-gooey-butter-cake-408021 (may not work)