Pumpkin Gooey Butter Cakes Recipe    
  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 overbake as 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.

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