Pumpkin Gooey Butter Cake with Cake Mix

Instructions:

1. Preheat your oven to 350°F (175°C). Grease your pan or line it with parchment paper.
2. In a medium bowl, combine the yellow cake mix, melted butter, and one egg. Stir until a thick, crumbly dough forms.
3. Press the mixture firmly and evenly into the bottom of the baking pan until it is flat and compact.
4. In a large bowl, beat the softened cream cheese and sugar together until completely smooth and pale.
5. Add the pumpkin puree, vanilla, and pumpkin pie spice, mixing on medium speed.
6. Gradually beat in the two eggs one at a time, ensuring each is fully incorporated to maintain a smooth, glossy emulsion.
7. Pour the pumpkin filling over the crust, smoothing the top with an offset spatula.
8. Bake for 30–36 minutes until the edges are set and slightly golden, but the center still has a slight, gelatinous jiggle.
9. Remove from oven and cool for 2 hours to allow the gooey layer to set properly.