Gooey Butter Cakes

A recipe exported from MasterCook, contributed by Joan

Preheat oven to 350 degrees F.

Combine ingredients and mix well.

1 package yellow cake mix (18 1/4 ounce)
eggs, oil, and water per instructions on box

Pat into a lightly greased 9 x 13-inch pan.

Prepare filling.

8 ounces cream cheese -- softened
2 eggs
1 teaspoon vanilla
1 stick butter -- melted
16 ounces powdered sugar

Beat cream cheese until smooth. Add eggs and vanilla. Add butter; beat. Add powdered sugar and mix well. Spread over cake mixture.

Bake 40 to 50 minutes. The center should be a little gooey so do not over bake.

Variations:

Pumpkin: Add a 15 ounce can pumpkin to the filling. Add cinnamon and nutmeg to the mixture.

Pineapple: Add a 20 ounce can of drained crushed pineapple to the filling.

Chocolate Peanut Butter: Use a chocolate cake mix. Add 3/4 to 1 cup peanut butter and nuts to the filling.

Source:
"The Lady and Sons Cookbook"
S(Internet Address): http://groups.yahoo.com/group/FoodMixesandDoAheadMeals/message/16025

Per Serving (excluding unknown items): 6578 Calories; 333g Fat (45.0% calories from fat); 54g Protein; 864g Carbohydrate; 6g Dietary Fiber; 1180mg Cholesterol; 6087mg Sodium. Exchanges: 4 Lean Meat; 64 1/2 Fat; 57 1/2 Other Carbohydrates.