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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    This recipe is featured in:

    Thanksgiving Desserts: Pies and Beyond