Ooey Gooey Pumpkin Cakes

Total Time:
1 hr 15 min
Prep:
25 min
Inactive:
10 min
Cook:
40 min

Yield:
8 servings
Level:
Easy

Ingredients
  • 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
Directions
Filling:

Preheat oven to 350 degrees F.

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.


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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
My family loves it! I make it every year for Thanksgiving and Christmas. It's very sweet so you should warm it up and serve with vanilla icecream! item not reviewed by moderator and published
In my house everyone like this cake now it's like tradition for every thanksgiving my kids remind me before a week to prepare to bake this cake . I recommends all the food network fans try this and sure you will love it. item not reviewed by moderator and published
my youngest is in love with this cake!!!!! item not reviewed by moderator and published
Everytime my grown children come home to visit or for a holiday they always ask me if I am going to make this cake. Everyone loves it and it's so easy to make! item not reviewed by moderator and published
I made this for my nutrition class. Not very low calorie but nice for a treat. Loved It. item not reviewed by moderator and published
I knew my cake would turn out a little different because I: a put it into 1 large 9.875" x 1.75" removable bottom tart baking pan, b did not put the candy toppings, and c used half the powdered sugar that was required. The results: a this was not any "easy" recipe as rated, b this pumpkin cake recipe tasted more like a sweeter pumpkin pie than a cake (the crust was the only thing that tasted like cake, and c I don't plan on making this again. I had my heart set on a pumpkin "cake". Conclusion: It tastes good if you want a sweeter pumpkin pie. My decision: I might as well make a regular pumpkin pie than go through the trouble of making this dessert again. item not reviewed by moderator and published
i just made these and your pumpkin chiffron pie with my 10 yr old nephew and everyone is raving about them. He loves watching you and its great that a 10 yr old can follow the easy instructions. thank you item not reviewed by moderator and published
This recipe requires 16 tbsp butter instead of the 8 mentioned in the ingredients. 8 are for the cake and 8 for the filling. Other than that it is a good recipe. item not reviewed by moderator and published
Well This Is my Dad #1 dessert, It is very easy to make and tasty !! He loves it more than pumpkin pie now, Thanks Paula :} item not reviewed by moderator and published
Oh this is delicious !!!! I made it in the mini pans as indicated, but will try a larger pan next time. It was a big hit. I was concerned since this was the first time making anything like this, but it came out great. item not reviewed by moderator and published
My husband loves pumpkin pie, so I decided to make a spin on that for his birthday earlier this month. I found this recipe and thought I'd give it a try since I generally like Paula's recipes. So happy I made this! It was so delicious and I don't usually like pumpkin. He loved it and so did everyone else! I made it in a 9x13 baking dish for ease on my part and baked it for 60 minutes instead of 40 and it came out perfect. I'm making it again for our families' holiday celebrations this weekend! item not reviewed by moderator and published
I made this recipe for the first time for thanks giving instead of pie this year. It was the best thing I served and my daughter and I ate half of the cake before thanks giving. It ROCKED!!!!! I used a cup cake pan and paper inserts. it was perfect and was so much easier to store in zip lock bags to keep fresh. I will never make another pumpkin pie, or maybe this recipe in a pie tin. item not reviewed by moderator and published
This cake was brought to my job by our culinary department and it was huge success by the whole school. This is one of the best pumpkin dessert recipes I have ever had. Yummy! item not reviewed by moderator and published
My husband and my In-laws just absolutely love this lucious dessert, although a little more gooier in the middle than anticipated it will replace the pumpkin pie this year at thanksgiving. item not reviewed by moderator and published
My new go to for pumpkin pie! So easy, so good. I used a sugar free yellow cake and an 11" springform pan. I put the cake about 1/2" up on the sides and baked it 50 minutes. I also subbed 3 tsp of pumpkin pie spice for the spices. My husband has raved about it all night long. It wasn't ooey gooey at all just very light and tasty. item not reviewed by moderator and published
This great crust idea, I used it for my cheese cake, instead of graham cracker, and it was a big hit.. Thanks for the idea, aslo good to bake the crust, let it cool and add your pudding pie filling item not reviewed by moderator and published
Have made this and variations in many flavors and it is always yummy! However, while I think the 5 inch tart pans would be adorable, can't imagine who could eat a 5 inch serving of this cake - too rich. A little goes a long way. item not reviewed by moderator and published
Awesome dessert! Very easy to make! I thought there was a little much nutmeg in it so I'd probably use half the next time. Friends raved about it! Can't wait to make it for the holidays!!! item not reviewed by moderator and published
I made this cake and I sent to my bestfriend who lives next door. That might have been a mistake because now she is upset with me because her husband keeps raving about how delicious it was. So I gave her your recipe and now she is speaking to me again.LOL!!!!!!!!!!!!!!!! item not reviewed by moderator and published
I make this for most Thanksgiving/Christmas parties and its always a hit. item not reviewed by moderator and published
This is so good. I made it for Thanksgiving a couple years ago and it was a huge hit! My father-in-law now requests that I make it several times a year :) item not reviewed by moderator and published
This is actually one of the simplest and tastiest recipes that i have tried! It was a hit at this years holiday party and iss sure to make a reappearence next year!!..... I love paula deen and thank her for giving me so many wonderful recipes thru the years especially this one!!!! item not reviewed by moderator and published
I have made this for the past few years in place of pumpkin pies. It is so easy to make and everyone loves it. I have made a few changes over the years, but the original recipe is basically the same. Thank you Paula for another great recipe! item not reviewed by moderator and published
i did not taste it but it is good item not reviewed by moderator and published
The Ooey Gooey was amazing and so easy to make! I made this a few hours before my family and I ate and it was still delicious! I topped it off with a little whip cream and cinnamon. It was so good and I can't wait to make the peanut butter and banana version of this cake! item not reviewed by moderator and published
Everyone who tried this at my house is in love! Easy to make a such a crowd pleaser. item not reviewed by moderator and published
I doubled the filling, pressed the cake part into the bottom and up the sides, sprinkled some chopped pecans on top and poured the filling in. Doubled the bake time and it turned out fantastic!!! I'm making it for Thanksgiving! item not reviewed by moderator and published
I am not a pumpkin fan at all, but I love this recipe and so does my family. We are now on our 5th year of making this at Thanksgiving. item not reviewed by moderator and published
After trying the Ooey Gooey Banana cake, my husband said he is finished with banana pudding and banana nut bread for good! It has the perfect blend of butter, cream cheese and banana. We've been enjoying the Ooey Gooey Pumpkin cake for a couple of years now, and it's truly a family favorite! item not reviewed by moderator and published
I made this pumpkin cake for my co-workers. They kept coming back for more! I only had crumbs to take back to my family. This is a new Fall Favorite! item not reviewed by moderator and published
I'm not the biggest fan of pumpkin pie, but I tasted this pie at a friend's dinner and fell inlove. I made it twice this past week. Everyone tastes it and wants some more! I used a 10.5 inch pie pan, and baked for just under 40 mins and it turned out perfect. But for that size pan I only used about 3/4 of the cake mix and pumpkin filling. The idea to use yellow cake mix instead of pie crust is genious...and can be used with any other filling! I'm looking forward to making yet another one tomorrow. Thankyou Paula for a delicious and super easy recipe! Sandy, Houston, TX. item not reviewed by moderator and published
I made this cake when Paula first baked this in 2006, but I substituted sweet potatoes for the pumpkin, my family and friends always beg me to make this for all occasions, I even put pecans in the cake and it tastes delicious. I am a great fan of yours Paula, and I have continued to find tasty and great recipes. Yvonne, New York, NY item not reviewed by moderator and published
I started making this desert for the last four years and its been a hit with my husband, daughter, and all my friends the first time I served it! From that first bite, my husband and daughter told me to make this one of our annual Thanksgiving tradition, and I have. Its so moist, creamy, decadent and has such a velvety texture that we all love...... Thank you Paula! We love southern cooking even in Hawaii....Mahalo and Aloha! item not reviewed by moderator and published
I made it in a 9 X 13 and LOVED it!!! Will make again soon... item not reviewed by moderator and published
I just wanted to say, I make this every year, and it is absolutely the best cake ever!! Moist, and delicious! Just have to be super sure not to over cook it. I always make it as a 9x13 for Family functions. Thanks for such a great recipe! item not reviewed by moderator and published
I saw you make this on your Halloween Show and I made this for the office Halloween Potluck, it was a hit, people were asking the receipt, I told them where to find it. This was absolutely delicious and easy to make. item not reviewed by moderator and published
We too tried this in a 9" x 13" pan but over cooked it a bit. We make the chocolate version of this one all the time-have to say we like that better (especially if you substitue the chocolate cake mix with a strawberry cake mix-YUM). This version seemed to take a long time to set up so we decided to stick it in the fridge. It was wonderful cold. It seems to be a cross between pumpkin pie and pumpkin cheese cake. item not reviewed by moderator and published
This was yummy, I made it in a regular sized cake pan(13X9 i think) and baked for about 44 mins, it got perfect. You wanna make sure you don't overcook it, it is sopposed to be a bit jiggly, it has the consistency of pumpkin pie. The crust really has a buttery taste, which is good, but I feel so guilty eating it! So maybe next time i will leave out some of the butter! Also the recipe doesn't tell you if you have to refridgerate or not, but I'm sure your sopposed to, I surely did, and this cake is soo good cold, with some whipped cream on top! YUM, cant wait to try the other variations! item not reviewed by moderator and published
Just like the first reviewer, I wondered if you could make this cake in a single pan. I had the other versions of this recipe but was afraid to try since I had never made any of them before. I decided to "Google" the recipe and low and behold there was the pumpkin version from Paula Deen dated 1984. It not only listed the pumpkin cake in a 9 x 13 pan but had the pineapple and peanut butter recipes as well. I am going to have fun trying all of the variations and those suggested by other cooks who gave reviews back in 1984. item not reviewed by moderator and published
I am wondering how long it would need to bake in a larger spring form pan. That is all I have to use. This recipe sounds so easy and delicious that I want to make it for Thanksgiving. I know for a fact that the mini's are out of this world. item not reviewed by moderator and published
I served this last thanksgiving. Everyone wanted the recipe. A huge hit with our family. item not reviewed by moderator and published

This recipe is featured in:

Thanksgiving Desserts: Pies and Beyond