OOEY GOOEY PUMPKIN CAKES

By michelew7

Ingredients

• Cake:
• 1 (18.25oz) pkg. yellow cake mix
• 1 egg
• 8 tablespoons butter, melted
• Filling:
• 8 oz. cream cheese, softened
• 1 (15oz) can pumpkin
• 3 eggs
• 1 teaspoon vanilla extract
• 8 tablespoons butter, melted
• 16 oz. powdered sugar
• 1 teaspoon ground cinnamon
• 1 teaspoon grated nutmeg
• Fresh whipped cream, for topping
• Candy for toppings:
• (M & M's, Reese's pieces, crushed Snickers, Heath bars, mini chocolates, peanuts)
• Special Equipment: 10 (5”) removable bottom tart pans

Details

Servings 8
Preparation time 25mins
Cooking time 65mins

Preparation

Step 1

Preheat oven to 350° F.

CAKE:

Combine cake mix, egg and butter and mix well with an electric mixer. Divide 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 cream cheese and pumpkin until smooth with an electric mixer. Beat in eggs, vanilla and butter. Add powdered sugar, cinnamon, nutmeg and mix well. Spoon a scant ½ cup of the pumpkin mixture over cake batter in the tart pans and bake about 40 minutes. Make sure not to over bake as the center should be a little gooey. Let cool in the pans 10 minutes before removing.
Serve with fresh whipped cream and candy topping.