Ooey Gooey Pumpkin Cakes

Save Recipe
  • Level: Easy
  • Total: 1 hr 15 min
  • Prep: 25 min
  • Inactive: 10 min
  • Cook: 40 min
  • Yield: 8 servings
Share This Recipe



1 (18 1/4-ounce) package yellow cake mix

1 egg

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)


1 (8-ounce) package cream cheese, softened

1 (15-ounce) can pumpkin

3 eggs

1 teaspoon vanilla extract

8 tablespoons butter, melted

Preheat oven to 350 degrees F.


Special equipment:
10 (5-inch) removable bottom tart pans
  1. 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.


  1. 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. 
  2. Serve with fresh whipped cream and candy topping.

Ooey Gooey Pumpkin Cakes

Ooey Gooey Butter Cake

Pumpkin Gooey Butter Cake

Paula's Double Chocolate Ooey Gooey Butter Cake Ice Cream

Gooey (With Less) Butter Cake

Pumpkin Cake

Perfect Pumpkin Cakes

Pumpkin Cake Pops