Ooey Gooey Pumpkin Cakes

Total Time:
1 hr 15 min
25 min
10 min
40 min

8 servings

  • 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 extract
  • 8 tablespoons butter, melted
  • 1 (16-ounce) box powdered sugar
  • 1 teaspoon ground cinnamon
  • 1 teaspoon grated nutmeg
  • Fresh whipped cream, for topping
  • Candy for toppings (recommended: M and M's, Reese's pieces, crushed Snickers, Heath bars, mini chocolates, peanuts)
  • Special Equipment: 10 (5-inch) removable bottom tart pans

Preheat oven to 350 degrees F.


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.


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.

View All

Cooking Tips
More Recipes and Ideas
4.7 51
I brought this cake to a Teacher's Luncheon many years ago. I used a spice cake mix with small chopped pecans (scant 1/2 cup for the cake part. I used a bunt cake pan that was well sprayed and powdered with a bit of the cake mix in place of the flat pan. Everything else I did the same from this recipe. The cake came out perfect. It was so good that two teachers were frighting over the last piece when another teacher walked by and grabbed it while they weren't looking. It is also become a favorite in my home. So easy to make and bring for gatherings and special events! item not reviewed by moderator and published
Love this cake. Discovered from my friend who baked one for me. i now make it for gatherings and its a huge hit. I follow the recipe exact but I do have to double the baking time. Awesome. item not reviewed by moderator and published
After having tried the recipe from a lady selling them at the pumpkin patch (I actually ate 2 servings, I decided to come home and check the nutrition facts. I find it odd that no one has published any nutrition facts for this recipe, so here you are: Servings: 6 Serving Size: 1/6 PER SERVING: Calories: 1009 Fat: 56g (86% Saturated Fat: 31g (155% Polyunsaturated Fat: 4g Monounsaturated Fat: 2g Cholesterol: 249mg (83% Potassium: 330mg (9% Sodium: 770mg (32% Total Carbohydrates: 118g (39% Dietary Fiber: 3g (12% Sugars: 81g Protein: 12g (24% Now you can decide for yourself how good this really is. item not reviewed by moderator and published
It was really good with whip cream on top. I only used half the sugar otherwise it would have been too sweet. item not reviewed by moderator and published
I make this in a cheesecake pan....better than Pumpkin pie. I did cut the powdered sugar in half an entire box was just way too sweet for me. I also use pumpkin pie spice to replace the spices. I love all her Gooey cakes, but this is my favorite. So easy and the crust isn't soggy like pie crust. Love, love, love this recipe....thank you Paula! item not reviewed by moderator and published
Very delicious! I made two for Thanksgiving...but used a spice cake as the base for one. It was very good! item not reviewed by moderator and published
Followed the recipe EXACTLY. This was DEENlicious! Seriously, it was absolutely perfect. Because Paula put her name to it, I tried it for the first time as the only pumpkin dish this Thanksgiving. All the pumpkin lovers LOVED it! My father-in-law said I could make this for him anytime! I am a traditional pumpkin pie eater, but I believe I might just be replacing it with this. Only problem is I ate waaaay too much of it this Thanksgiving weekend. Thanks Paula for a family fave keeper of a recipe :D item not reviewed by moderator and published
Delicious! My family loves this so much more than traditional pumpkin pie. I don't use as much nutmeg - I grate a whole nutmeg about 13 grates. I don't think it needs anything extra as it is so rich. item not reviewed by moderator and published
Made these for the first time this Thanksgiving and they were a hit!! The recipe was easy to follow and the end product was awesome. item not reviewed by moderator and published
Although I have tried the pineapple version of this recipe I tried the Pumpkin version. Paula r u one good cook. Delicious is not the word. A++++++++++ item not reviewed by moderator and published

This recipe is featured in:

Thanksgiving Desserts: Pies and Beyond