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Ooey Gooey Pumpkin Cakes Recipe

Ooey Gooey Pumpkin Cakes

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Average Rating:

Total Reviews: 50

Showing 41-50 of 50

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  • on November 24, 2008

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    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

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  • on November 15, 2008

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    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!

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  • on November 12, 2008

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    I made it in a 9 X 13 and LOVED it!!! Will make again soon...

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  • on November 05, 2008

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    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!

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  • on October 31, 2008

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    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.

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  • on October 30, 2008

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    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.

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  • on October 29, 2008

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    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!

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  • on October 28, 2008

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    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.

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  • on October 26, 2008

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    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.

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  • on October 25, 2008

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    I served this last thanksgiving. Everyone wanted the recipe. A huge hit with our family.

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