Cake:

1 (18 1/4 oz.) pkg. yellow cake mix
1 egg
8 tbsp. butter, melted

Filling:

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

Preheat oven to 350°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 x 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 and nutmeg; 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. A wonderful dessert, especially at Thanksgiving.

Yield: 6 to 8 servings. Prep time: 30 minutes. Cook time: 50 minutes.

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.

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

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.