Recipe courtesy of Paula Deen
Save Recipe Print
Ooey Gooey Pumpkin Cakes
Total:
1 hr 15 min
Prep:
25 min
Inactive:
10 min
Cook:
40 min
Yield:
8 servings
Level:
Easy
Total:
1 hr 15 min
Prep:
25 min
Inactive:
10 min
Cook:
40 min
Yield:
8 servings
Level:
Easy

Ingredients

Cake: 
Filling:

Directions

Special equipment: 10 (5-inch) removable bottom tart pans

Cake:

Combine the cake mix, egg and butter and mix well with an electric mixer. Divide the mixture into 10-equally sized balls. Flatten each ball with the palm of your hand and gently press into the bottom of each tart pan.

Filling:

In a large bowl, beat the cream cheese and pumpkin until smooth with an electric mixer. Beat in eggs, vanilla and butter. Add the powdered sugar, cinnamon, nutmeg, and mix well. Spoon a scant 1/2-cup of the pumpkin mixture over cake batter in the tart pans and bake for about 40 minutes. Make sure not to over bake as the center should be a little gooey. Let cool in the pans for 10 minutes before removing. 

Serve with fresh whipped cream and candy topping.

Trending Videos 6 Videos

Almost One-Pan Skillet Lasagna 02:21

Bev gets her kids involved in making this perfect weeknight dinner.

IDEAS YOU'LL LOVE

Pumpkin Gingersnap Cheesecake

Recipe courtesy of Ree Drummond

Almost-Famous Pumpkin Cheesecake

Recipe courtesy of Food Network Kitchen

Apple Cake "Tatin"

Recipe courtesy of Ina Garten

Carrot and Pineapple Cake

Recipe courtesy of Ina Garten

Pumpkin Soup

Recipe courtesy of Kerry Simon

Strawberry Love Cake

Recipe courtesy of Valerie Bertinelli

Butter Pie Crust

Recipe courtesy of Food Network Kitchen

Pineapple Pound Cake

Recipe courtesy of Sandra Lee

Black and White Angel Food Cake

Recipe courtesy of Ina Garten

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.