Ooey Gooey Pumpkin Cakes ~ chocolate desserts recipes | Healthy chocolate recipes | Raspberry angel cakes

Wednesday, November 2, 2011

Ooey Gooey Pumpkin Cakes

Ooey Gooey Pumpkin Cakes
Recipe courtesy Paula Deen, 2008
Show: Paula's PartyEpisode: Halloween Party

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


* 1 (18 1/4-ounce) package yellow cake mix
* 1 egg
* 8 tablespoons butter, melted


* 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


Preheat oven to 350 degrees F.


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.


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.


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