Gooey Pumpkin Bars

These are soooo yummy!!  A friend brought some over this past weekend that were not GF and they were delicious.  I asked her for the recipe.  It turns out it is one of Paula Deen's recipes.  All I did was switch out the cake mix for a GF one and voila!!  They can be served with or without cool whip.

Cake:
1 Betty Crocker GF Yellow cake mix
1 egg
8 tablespoons butter, melted

Filling:
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar (equals 2 C)
1 teaspoon cinnamon
1 teaspoon nutmeg

Directions:
Preheat oven to 350 degrees F.
Combine the 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 baking pan.

To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to over bake as the center should be a little gooey.

Refrigerate any leftovers.