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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    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!
    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.
    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.
    It was really good with whip cream on top. I only used half the sugar otherwise it would have been too sweet.
    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!
    Very delicious! I made two for Thanksgiving...but used a spice cake as the base for one. It was very good!
    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
    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.
    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.
    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++++++++++
    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!
    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.
    my youngest is in love with this cake!!!!!
    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!
    I made this for my nutrition class. Not very low calorie but nice for a treat. Loved It.
    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.
    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
    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.
    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 :}
    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.
    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!
    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.
    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!
    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.
    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.
    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
    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.
    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!!!
    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!!!!!!!!!!!!!!!!
    I make this for most Thanksgiving/Christmas parties and its always a hit.
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    This recipe is featured in:

    Thanksgiving Desserts: Pies and Beyond