Oh yes - I love the Gooey Butter cakes. Here are some of Paula's variations:

PUMPKIN GOOEY BUTTER CAKE

Cake:
1 (18 1/4-ounce) package yellow cake mix
1 egg
8 tablespoons butter, melted
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
Preheat oven to 350 degrees F.

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 13 by 9-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 to 50 minutes. Make sure not to overbake as the center should be a little gooey. Serve with fresh whipped cream.

Variations:
For a Pineapple Gooey Cake: Instead of the pumpkin, add a drained 20-ounce 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.

Recipe courtesy Paula Deen.

I love gooey butter cakes! I haven't exactly tried hers, but the recipes I use are similar. My favorite is "Lemon" gooey butter cake. You use a lemon cake mix instead of the regular (add the butter and egg as noted). For the topping all you need is the cream cheese, egg, powdered sugar, and a Tbsp or two of lemon juice. When done you can cut into squares and serve in cup cake foils/holders for a shower or party, etc..

I cook them until they look done (not jiggly) and a little golden brown on top. When it cools and you sprinkle powdered sugar on it, it looks fine. And this is the way the stores around here sell them. Browned on top, not white like cheesecake. I often refrigerate the finish cake and eat it cold or let it sit out just a little. You may want to see which way you prefer to eat them.

If you're looking for basic recipes or more variations, they are often also reffered to as "Chess Cakes". I find people either love them or find them quite odd.

I've got more variations of this recipe too. Here they are:

GOOEY BUTTER CAKE & VARIATIONS

1 pkg. yellow cake mix, with butter
4 eggs, divided
1 stick (1/2 cup) butter, softened
1 Tblsp. water
8 oz. cream cheese, softened
16 oz. confectioners sugar
1 tsp. vanilla extract
Mix cake mix, 2 eggs, butter, and water. Pour into a greased 13x9 pan. Mix cream cheese, confectioners sugar, 2 eggs, and vanilla with mixer and spread over batter in pan. Bake at 350° F. degrees for 45-50 minutes. Dust with confectioners sugar.

Variations:
Try using lemon or chocolate cake mix instead of the yellow. Also, try using a spice cake mix and adding rum extract to the filling instead of vanilla.

CHOCOLATE MARBLE GOOEY BUTTER CAKE

Crust:
1 pkg. plain yellow cake mix
8 Tblsp. (1 stick) butter, melted
1 large egg

Filling:
1 pkg. (8 oz.) cream cheese, softened
2 large eggs
1 tsp. vanilla extract
8 Tblsp. (1 stick) butter, melted
1 lb. box confectioners sugar
1 cup semisweet chocolate chips

Preheat oven to 350° F. Grease a 13- x 9- x 2-inch pan.

For the crust, place cake mix, melted butter, and egg in a large mixing bowl. Blend on low speed for 2 minutes. The batter should come together in a ball. With your fingertips, pat the batter evenly over the bottom of the prepared pan, until the top is smooth. Set aside.

For the filling, place the cream cheese mixing bowl. Beat on low speed until fluffy. Add eggs, vanilla, and melted butter and beat until smooth. Add confectioners sugar and beat until smooth.

Place chocolate chips in small microwaveable bowl. Heat, one minute at a time, until chips are melted and smooth. Measure out 1 cup of the cream cheese mixture and fold it into the chocolate, stirring so the batter becomes well combined and all one color. Set aside.

Pour remaining filling on top of crust and spread evenly. Drop spoonfuls of the chocolate batter over the top of the filling, then swirl them with a knife.

Bake at 350° F. for 45 to 47 minutes. The center may still jiggle when you shake the pan, this is okay. Cool and cut into squares to serve.

Store, covered, at room temperature for up to 4 days or in the refrigerator up to 1 week. You may freeze this, wrapped in foil, for up to 6 months. Thaw overnight before serving.

Source: The Cake Mix Doctor by Anne Byrn.

ooooh, I have to try this one!!!

Has anyone tried the chocolate with peanut butter one? I'm thinking of making it, but would like an opinion from someone who's tried it first. Thanks.

So what do these gooey-butter cakes taste like? What consistency do they have? I've never even heard of them before, but the ingredients are awesome!!

They seem like a coffee cake on the bottom. The top layer sort of takes over and is very, well, gooey...sort of like a very sweet buttery sticky cheesecake. It's a very unique taste and texture and although many love it, it doesn't always appeal to everyone. It is very sweet and rich.

Easy to make, though and definitely worth a try. The regular flavored ones are often served for breakfast (like a coffee cake or cheese danish). I'd start with a basic recipe (like the one pat t posted above) to see if you like it and then try the variations.

Attached is a link with a little history, a more complicated recipe (which I would ignore and go with a simpler one), and a picture of a gooey butter cake.

Here is a link that might be useful: Picture of Gooey Butter Cake