Pumpkin Gooey Butter Cakes

Very yummy. I like this better than pumpkin pie

Cake:
1 package yellow cake mix
8 Tblsp. butter, melted
Filling:
1 (8-oz.) package cream cheese, softened
1 (15-oz.) can pumpkin
3 eggs
1 tsp. Vanilla
8 Tblsp. butter, melted
1 (16-oz.) box powdered sugar
1 tsp. Cinnamon
1 tsp. Nutmeg

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 13x9-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, 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. (Bake till a toothpick stuck into the middle comes out with just little crumbs on it).
Serve with fresh whipped cream.
Variations: For a 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.
For a Banana Gooey Cake: Prepare cream cheese filling as directed, beating in 2 ripe bananas instead of the pumpkin. Proceed as directed above.
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 above.