Pumpkin Butter Cake

Base Layer

• 1 (15.25 oz) yellow cake mix
• 1/2 cup  butter, melted and cooled
• 1 egg

Filling

• 1 (8 oz) package cream  cheese, softened
• 1 (15 oz) can pumpkin puree
• 3 eggs
• 1 1/2 teaspoons vanilla
• 1/2 cup butter, melted and cooled
• 3 cups powdered sugar
• 2 teaspoons pumpkin pie spice
• 1/4 teaspoon salt

Preparation