Recipe courtesy of Paula Deen
Save Recipe Print
Ooey Gooey Pumpkin Cakes
Total:
1 hr 15 min
Prep:
25 min
Inactive:
10 min
Cook:
40 min
Yield:
8 servings
Level:
Easy
Total:
1 hr 15 min
Prep:
25 min
Inactive:
10 min
Cook:
40 min
Yield:
8 servings
Level:
Easy

Ingredients

Cake: 
Filling:

Directions

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

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.

My Private Notes

Add a Note
Get the Recipe

Beer Can Cauliflower

Move over, chicken. There's a new grill star in town.

IDEAS YOU'LL LOVE

Ooey Gooey Pumpkin Cakes

Recipe courtesy of Paula Deen

Ooey Gooey Butter Cake

Recipe courtesy of Food Network Kitchen

Cissy's Spiced Pumpkin Cake with Creamed Cheese Frosting

Recipe courtesy of Nealey Dozier

Pumpkin Gooey Butter Cake

Recipe courtesy of Food Network Kitchen

Browse Reviews By Keyword

          Check Out Our

          Get a sneak-peek of the new Food Network recipe page and give us your feedback.

          See it Now!

          Latest Stories