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Preheat oven to 350 degrees. Lightly grease a 13x9x2-inch baking pan.
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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 electic mixer, beat cream cheese until smooth; add eggs and vanilla. Dump in confectioners' 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 the cooking time, because oven temps can vary. You want the center to be a little gooey, so don't bake it past that point! Remove from the oven and allow to cool completely. Cut into squares.
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VARIATIONS:
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CHIPPY GOOEY: Stir in 1 cup white chocolate chips, peanut butter chocolate chips, butterscotch morsels, Heath Almond Toffee Bits or Heath Chocolte Toffee Bits into filling.
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BANANA GOOEY: Beat in 2 ripe bananas and an extra egg into filling.
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PINEAPPLE GOOEY: Add 20-ounce can drained crushed pineapple and an extra egg to filling.
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PB GOOEY: Use chocolate cake mix. Add 1 cup creamy peanut butter and extra egg to filling.
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LEMON GOOEY: Use lemon cake mix. Add 1/4 cup lemon juice and zest of 2 lemons to filling.
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CARROT CAKE GOOEY: Use a spice cake mix. Add 1 cup chopped nuts and 1 1/2 cups finely grated carrots to filling.
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NUTTY GOOEY: Add 1 cup chopped nuts to cake mixture.
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CHOCOLATE CHIP GOOEY: Use yellow or chocolate cake mix. Sprinkle 1 cup chocolate chips and 1 cup chopped nuts on top of filling.
