Cake:

1 18 1/4oz package yellow cake mix

1 egg

8 tabsp.butter melted

Filling:

1 8oz cream chesse, softtened

1 15oz. Can Pumpkin

3 eggs

1 tesp. vanilla extract

8 tbps.butter melted

1 16oz box powder sugar

1 tesp. cinnamon

1 tesp. nugtmeg

 

1. Preheat oven to 350*f

 

2. Combine the cake egg and butter and mix well with     electric mixier. Pat the mixture into the bottom of a lightly greased 13 by 9inch baking pan.

 

3. In large bowl mix the cream cheese and the pumkin beat until smooth, add eggs one at a time, add vanilla and the melted butter beat together. Nex add the powder sugar, cinnamon and nugtmeg and mix well. Spread pumkin mixture over the cake batter and bake for 40 to 50 min. Make sure not to over bake as the center should be a little gooey.

Serve with whipped topping.

 

Variations:

For pineapple gooey cake:  Add a drained 20oz. can of crushed pieapple to the cream chesse filling.

For babana Gooey cake: prepare cream chesse as directed, beating in 2 riped babanas instead of the pumpkin.

For peanut butter Gooey cake: Use a chocolate cake mix, add 1cup creamy peanut butter to the cream chesse filling instead of the pumkin.