Ooey Gooey Pumpkin Cakes

  • Level: Easy
  • Total: 1 hr 15 min
  • Prep: 25 min
  • Inactive: 10 min
  • Cook: 40 min
  • Yield: 8 servings
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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)

Directions

Special equipment:
10 (5-inch) removable bottom tart pans
  1. Preheat oven to 350 degrees F. 
  2. 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. 
  3. 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. 
  4. Serve with fresh whipped cream and candy topping. 

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