Photo: Ooey Gooey Pumpkin Cakes Recipe
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
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.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 50 reviews
By osun
on November 21, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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.
By DLorien
Florida
on October 20, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
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.
By chef97
on August 20, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
It was really good with whip cream on top. I only used half the sugar otherwise it would have been too sweet.
Read all 50 reviews