Gooey Pumpkin Butter Cake

Ingredients:

1 (15.25 oz) box yellow cake mix

4 large eggs, divided

1 cup unsalted butter, melted and divided

1 (8 oz) package cream cheese, softened

1 (15 oz) can pumpkin

1 tsp vanilla

3 ¾ cup powdered sugar, sifted

1 tsp cinnamon

¼ tsp ground ginger

¼ tsp ground nutmeg

⅛ tsp ground allspice

⅛ tsp ground cloves

Garnish with powdered sugar

Instructions:

• Preheat oven to 350 degrees.  Grease a 9×13 inch baking pan and line with parchment paper – let excess extend over sides of pan; grease paper
• In a large bowl, beat cake mix, 1 egg, and ½ cup melted butter with electric mixer until combined.  Spread batter into prepared pan.
• In another bowl, beat cream cheese with a mixer at medium speed until smooth.  Add pumpkin, and beat until combined.  Add vanilla, remaining 3 eggs, and remaining ½ cup melted butter, beating until smooth.  Gradually add powdered sugar, cinnamon, ginger, nutmeg, all spice, and cloves.  Beat until well combined.  Spread onto crust in pan.
• Bake until center is slightly set – about 40 – 50 minutes.   Let cool completely.  
• Using parchment as handles, remove from pan and cut into squares.  Sift with powdered sugar.