Pumpkin Gooey Butter Cakes

Another Paula Deen favorite! This is so Yummy. It could easily take the place of pumpkin pie!

Cake:
1 pkg yellow cake mix
1 egg
8 Tbls butter, melted

Filling:
1 (8 oz) pkg cream cheese, softened
1 (15 oz) can pumpkin
3 eggs
1 tsp vanilla
8 Tbls butter, melted
1 (16 oz) box powdered sugar
1 tsp cinnamon
1 tsp nutmeg

Preheat oven to 350 degrees.
Combine the cake mix, egg and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 9x13 pan.

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 40-50 minutes. Make sure not to over bake as the center should be a little gooey.

Serve with fresh whipped cream.

Variations:
Pineapple: Instead of pumpkin, add a drained 20 oz can of crushed pineapple to the cream cheese filling. Proceed as directed above.

Banana: Prepare cream cheese filling as directed, beating 2 ripe bananas instead of the pumpkin. Proceed as directed above.

Peanut Butter: Use a chocolate cake mix. Add 1 cup creamy peanut butter to the cream cheese filling instead of pumpkin. Proceed as directed above.