Pumpkin Pie Wannabe

So, I came across this particular recipe and getting prematurely excited for Thanksgiving pie, I thought I would give it a whirl. It started off well, it's one of Paula Deen's. Fiona spent a lot of time watching the Food Network when we were housebound and Paula Deen is one of her favorites.
Pumpkin Gooey Butter Cakes
1 package yellow cake mix
1 egg
8T butter, melted
Preheat oven to 350 degrees F.
Combine the cake mix, egg, and butter and mix well with an electric mixer. Pat the mixture into the bottom of a lightly greased 13 by 9-inch baking pan. This was the intriguing part for me.

Filling:
1 (8-ounce) package cream cheese, softened
1 (15-ounce) can pumpkin
3 eggs
1 teaspoon vanilla
8 tablespoons butter, melted
1 (16-ounce) box powdered sugar
1 teaspoon cinnamon
1 teaspoon nutmeg
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 to 50 minutes. Make sure not to overbake as the center should be a little gooey. I am not sure if I cooked it too long, maybe the center could've been a bit more gooey (I just spend 30 seconds trying to see if I could spell gooier, is that a word?) Anyway, it just resembled a pumpkin pie, only without the joy of a slightly salty crust. So, if you like pumpkin pie, you will enjoy this. But I just wanted the taste of pie, I think. Next time I make a version of this, I will make the peanut butter version: 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. This sounds much wilder. I might have to make it at time when I can share with plenty of people because that sounds sort of trashy. Not that there's anything wrong with that.