Paula Deen's Pumpkin Gooey Butter Cakes

Cake:
1 package yellow cake mix
1 egg
8 T. butter, melted (this is why it is sooo good!)
Filling:
1 8 oz. pkg. cream cheese
1 15 oz. can pumpkin
3 eggs
1 t. vanilla
8 T. butter, melted (okay, so this help alot too!)
1 16 oz. box powdered sugar
1 t. cinnamon
1 t. nutmeg

1. Preheat oven to 350 degrees.
2. Combine the cake mix, egg & butter in bowl and mix well with electric mixer. Pat the mixture into the bottom of a lightly greased 9x13 baking pan.
3. To make the filling: In a large bowl, beat the cream cheese and pumpkin until smooth. Add the eggs, vanilla, and butter. 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 overbake as the center should be a little gooey still. Serve with fresh whipped cream.

Variations:
Pineapple Gooey Cake: Instead of the pumpkin, add a drained 20 oz can of crushed pineapple to the cream cheese filling. Proceed as directed above.
Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin. Proceed as directed above.
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.