Makeover Pumpkin Gooey Butter Cake - cooking recipe

Ingredients

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)

Preparation

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. 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. 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.