Pumpkin Gooey Butter Cake

This is a Paula Dean recipe, one of my fav desserts. One year for Thanksgiving Amber and I ate a whole 9x13 pan- by ourselves!!

Pumpkin Gooey Butter Cake

Cake:
1 (18 1/4-ounce) package yellow cake mix

1 egg

8 tablespoons butter, melted (I would try not to substitute)

Filling:

1 (8-ounce) package cream cheese, softened

1 (15-ounce) can pumpkin

3 eggs

1 teaspoon vanilla

8 tablespoons butter, melted

1 (16-ounce) box powdered sugar

1 teaspoon cinnamon

1 teaspoon nutmeg

To make the cake: Combine all of the ingredients and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan.

Prepare filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter, and beat together. Next, add the powdered sugar, cinnamon, nutmeg, and mix well. Spread pumpkin mixture over cake batter and bake at 350 degrees for 40 to 50 minutes. Make sure not to over bake as the center should be a little gooey. Serve with vanilla ice cream. We like to top it with whip cream
Variations: For a Pineapple Gooey Cake: Instead of the pumpkin, add a drained 20-ounce can of crushed pineapple to the cream cheese filling. Proceed as directed above. For a Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin. Proceed as directed above. For a Peanut Butter Gooey Cake: Use a chocolate cake mix. Add 1 cup creamy peanut butter to the cream cheese filling instead of the pumpkin. Proceed as directed above.
* I've never made any variations, because the pumpkin one is soooo yummy!