Preheat oven to 350. Lightly grease a 13X9X2-inch baking pan.
In the bowl of an electric mixer, combine cake mix, egg, and butter and mix well. Pat into the bottom of prepared pan and set aside. Still using an electric mixer, beat cream cheese until smooth; add eggs and vanilla. Dump in confectioner's sugar and beat well.Reduce speed of mixer and slowly pour in butter. Mix well. Pour filling onto cake mixture and spread evenly. Bake for 40 to 50 minutes. Don't be afraid to make a judgment call on the cooking time, because oven temperatures can vary. You want the center to be a little gooey, so don't bake it past that point! Remove from oven and allow to cool completely.Cut into squares.
Pumpkin Gooey: For the cake part I sometimes use a spice cake mix. I have even used a chocolate cake mix, but I think my favorite is the basic yellow cake mix. Follow the original recipe, adding a 15-ounce can of pumpkin and an extra egg to the cream cheese filling. Bake as usual, remove from oven, and allow to cool. Cut into squares and top each square with a pecan half. Serve with a dollop of fresh whipped cream.
Pineapple Gooey: Add a 20 ounce can of drained crushed pineapple and an extra egg to the cream cheese filling. Proceed as directed above.
Carrot Cake Gooey: Use a spice cake mix, and add 1 cup chopped nuts and 1 1/2 cup finely grated carrots to the cream cheese filling. Proceed as directed above.
Peanut Butter Gooey: Use a chocolate cake mix. Add 1 cup creamy peanut butter and an extra egg to cream cheese filling. You can sprinkle the top of the batter with1 cup chopped peanuts if you like.
Chocolate Chip Gooey: Sprinkle 1 cup of chocolate chips and 1 cup chopped nuts on top of filling.
Banana Gooey: Add 2 ripe bananas and and extra egg to the filling. Proceed as directed above. | 
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Gooey Cake
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