Pumpkin Gooey Butter Cakes

Cake:
1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted
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

Preheat oven to 350 degrees F. 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.
To make the 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 for 40 to 50 minutes. Make sure not to
over bakeas the center should be a little gooey. Serve with fresh whipped
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.

Jenn B in SEMO

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