Ooey Gooey Pumpkin Cakes – a delicious recipe with yellow cake, egg, butter, cream cheese, pumpkin, eggs. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat oven to 350 degrees F.
2
Combine the cake mix, egg and butter and mix well with an electric mixer.
3
Divide the mixture into 10-equally sized balls.
4
Flatten each ball with the palm of your hand and gently press into the bottom of each tart pan.
5
In a large bowl, beat the cream cheese and pumpkin until smooth with an electric mixer.
6
Beat in eggs, vanilla and butter.
7
Add the powdered sugar, cinnamon, nutmeg, and mix well.
8
Spoon a scant 1/2-cup of the pumpkin mixture over cake batter in the tart pans and bake for about 40 minutes.
9
Make sure not to over bake as the center should be a little gooey.
10
Let cool in the pans for 10 minutes before removing.
11
Serve with fresh whipped cream and candy topping.
733
kcal
Calories
64
g
Fat
29
g
Carbs
15
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 14 ingredients. The key ingredients include: 1 (18 1/4-ounce) package yellow cake mix, 1 egg, 8 tablespoons butter, melted, 1 (8-ounce) package cream cheese, softened, and more.
Yes, Ooey Gooey Pumpkin Cakes falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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