Pumpkin Gooey Butter Cakes

Source:	Paula Dean
Category:	Desserts
Cuisine:	Southern
Servings:	1 cake
Prep Time:	00:30
Cook Time:	00:50

Ingredients:
  CAKE
  1 18 1/4 ounce yellow cake mix
  1 egg
  8 tbsp. Butter
  FILLING
  1 8 ounce package cream cheese softened
  1 can(s) 15 oz pumpkin
  3 eggs
  1 tsp. vanilla
  8 tbsp. butter
  1 box powdered sugar 16 oz
  1 tsp. cinnamon
  1 tsp. nutmeg

Directions:
  1:	Preheat oven 350 degrees

  2:	Combine all cake ingredients and mix well with an electric mixer

  3:	Pat the mixture into the bottom of a lightly greased 13 by 9 inch baking pan

  4:	Prepare filling

  5:	In a large bowl, beat the cream cheese and pumpkin until smooth.

  6:	Add the eggs vanilla and butter and beat together.

  7:	Next, add the powdered sugar, cinnamon, nutmeg and mix well.

  8:	Spread pumpkin mixture over cake batter and bake for 40 to 50 minutes.  Make sure not ot overbake as the center should be a little gooey

  9:	Serve with Fresh whipped cream or vanilla ice cream

  10:	VARIATION

  11:	For a Pineapple Gooey Cake: instead of pumpkin add a drained 20 ounce can of crushed pinnable to the cream cheese filling.

  12:	For a Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin.  

  13:	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