OOEY GOOEY BUTTER CAKE

Nonstick cooking spray, for that pan
One 15.25-ounce box yellow cake mix
1/2 teaspoon freshly grated nutmeg
1 teaspoon vanilla flavoring
1 stick (8 tablespoons) unsalted butter, melted and cooled
One 8-ounce package cream cheese, at 70 degrees
1/2 teaspoon vanilla bean paste
4 tablespoons unsalted butter, melted and cooled
3 cups confectioners' sugar

1. For that crust: Preheat the oven to 350 levels F. Spray a 9-by-13-inch glass baking dish with cooking spray.
2. Combine the wedding cake mix, nutmeg, vanilla and eggs within the bowl of the electric mixer fitted using the paddle attachment. Beat on medium speed until smooth, about one minute. Add some melted butter and blend just until combined. Spread the mix evenly within the prepared baking dish.
3. For that filling: Beat the cream cheese inside a clean mixer bowl using the paddle on medium speed until light and smooth, scraping the edges from time to time, one to two minutes. Add some vanilla bean paste and eggs and beat until smooth. Add some melted butter and beat until smooth. Add some confectioners' sugar and beat on low speed to include, after which beat on medium until light and smooth, about one minute. Pour within the cake layer and smooth the very best having a spatula.
4. Bake before the edges are puffed and golden brown and also the center is simply set, 35 to 40 minutes. Let awesome before cutting into squares for everyone.