I am almost positive this is not the one you are looking for, but I thought I would offer an alternative. I made this for Thanksgiving and it was so yummy! It is Paula Deen’s Gooey Butter Cake… Pumpkin version…

Cake
* 1 (18.25-ounce) box yellow cake mix
* 1 egg
* 1/2 cup (1 stick) butter, melted
Filling
* 1 (8-ounce) package cream cheese, softened
* 2 eggs
* 1 teaspoon pure vanilla extract
* 1 (16-ounce) box confectioners’ sugar
* 1/2 cup (1 stick) butter, melted

1. Preheat oven to 350 degrees. Lightly grease a 13×9x2-inch baking pan.
2. 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.
3. Still using an electric 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.
4. 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!
5. Remove from oven and allow to cool completely. Cut into squares. Just remember that these wonderful little cakes are very, very rich, and a little will go a long way.

Pumpkin Gooey: This variation has to be at the top of my list, especially around Thanksgiving. 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 pie filling 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. I promise you’ll never want pumpkin pie again!