Preheat Oven:

Preheat to 350°F (175°C).

Grease a 9x13-inch baking dish.

Make the Cake Base:

In a mixing bowl, combine the dry cake mix, egg, and melted butter.

Mix until a thick dough forms, then press evenly into the bottom of the prepared pan.

Prepare the Gooey Pumpkin Filling:

In a large bowl, beat together cream cheese and pumpkin until smooth.

Add eggs, vanilla, and melted butter, mixing until combined.

Stir in powdered sugar, spices, and salt. Mix until smooth and creamy.

Assemble & Bake:

Pour the pumpkin mixture over the cake base and smooth the top.

Bake for 45–50 minutes. The center should be slightly wobbly—don’t overbake.

Let cool completely to set before slicing.

Serve:

Dust with powdered sugar or serve with whipped cream if desired.

Store leftovers in the fridge for up to 4–5 days.