Ooey Gooey Pumpkin Cake

Cake:
1 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 confectioners sugar
1 tsp. cinnamon
1 tsp. nutmeg


Preheat oven to 35o. Combine the cake mix, egg and butter and mix well with an electric mixer. Divide the mixture into 10 equal amounts and flatten with the palm of your hand into a 13x9 pan, lightly greased.

Filling: In a large bowl beat the cream cheese and pumpkin until smooth with a mixer. Beat in eggs, vanilla and butter. Add the powdered sugar, cinnamon, nutmeg and mix well. Pour over the cake mixture in pan and bake for 40 minutes. Make sure not to overbake as the center should be a little gooey. Refrigerate. Cut into squares and serve with whipped cream.

Variations:
Pineapple - Instead of pumpkin add a drained 20-oz. can of crushed pineapple to the cream cheese filling.

Banana - Beat in 2 ripe bananas instead of the pumpkin

Peanut Butter - Use a chocolate cake mix and add one cup creamy peanut butter to the cream cheese filling instead of pumpkin