Ingredients

Crust:
Nonstick cooking spray, for the pan
1 15.25-ounce box spice cake mix
2 large eggs
1 teaspoon vanilla extract
1 1/2 sticks unsalted butter, melted and cooled

Filling:
One 8-ounce package cream cheese, at room temperature
3 large eggs
1 teaspoon pumpkin pie spice
1 teaspoon vanilla extract
One 15-ounce can pumpkin puree
4 tablespoons unsalted butter, melted and cooled
3 1/2 cups confectioners' sugar
Sweetened whipped cream, for serving

1 package Bellisari's Phyllo Shells

Direction
For the crust: Preheat the oven to 350° F. Spray a 13-by-9-inch glass baking dish with cooking spray. Mix the cake mix, eggs and vanilla in a bowl. Beat on medium speed until smooth. Add the butter and mix just until combined. Spread the mixture evenly in the prepared baking dish.
For the filling: Beat the cream cheese in a clean mixer bowl until light and smooth, scraping the sides occasionally. Add the eggs, pumpkin pie spice and vanilla and beat until smooth. Add the pumpkin and butter, mix until combined. Add the confectioners' sugar and mix, and then beat on medium until light and smooth. Pour over the cake layer and smooth the top with a spatula.
Bake for about 40 minutes or until golden brown and the center cooked through. Let cool. Cut into one inch squares and place into Bellisari's Phyllo Shells, top with whipped cream & enjoy.