FoodNetwork.com publishes Paula Deen's signature pumpkin gooey butter cake recipe on its website. The website also lists several variations of that recipe for other gooey butter cakes, including pineapple, banana and peanut butter flavors.
To make the pumpkin version, combine an 18-3/4-ounce box yellow cake mix with one egg and 8 tablespoons of melted butter. Mix it thoroughly, and pat it into the bottom of a lightly greased 9 by 13-inch pan.
For the filling, beat an 8-ounce package of cream cheese and a 15-ounce can of pumpkin in a large bowl until smooth. Add 1 teaspoon of vanilla, three eggs and 8 tablespoons of melted butter, and blend. Next, mix in a 16-ounce package of powdered sugar and 1 teaspoon each of cinnamon and nutmeg.
Spread the mixture evenly over the top of the cake batter, and bake it for 40 to 50 minutes at 350 degrees Fahrenheit. Don't over bake it; the inside should be a little gooey. Top with whip cream before serving.
Make pineapple or banana versions of the dessert by substituting the pumpkin with a 20-ounce can of crushed pineapple or 2 beaten ripe bananas. For a peanut butter dessert, substitute chocolate mix for the yellow cake mix and add 1 cup of creamy peanut butter in place of the pumpkin for the filling.