Pumpkin Gooey Butter Cake with Cinnamon Whipped Cream

courtesy of Chef David Lawrence's blog:
http://forkingdelicious.blogspot.com/

FOR THE CAKE

1 package Butter Recipe Golden cake mix
1 large egg
8 tablespoons unslated butter, melted

FOR THE FILLING

1 (8-ounce) package cream cheese, softened
1 (15-ounce) can solid pack pumpkin
3 large eggs
1 teaspoon pure vanilla extract
8 tablespoons unsalted butter, melted
1¾ cups confectioners’ sugar
1 teaspoon ground cinnamon
1 teaspoon freshly grated nutmeg

FOR THE CINNAMON WHIPPED CREAM

2 cups heavy cream
2 teaspoons pure vanilla extract
3 tablespoons sugar
1 tablespoon of cinnamon, or to taste

Preheat oven to 350 degrees.

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 confectioners’ sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes. Make sure not to overbake as the center should be a little gooey. Serve with fresh cinnamon whipped cream.