Ooey Gooey Pumpkin Cakes
Serves: 2
Irma Bergnaum
1 January 1970
Based on User reviews:
60
Spice
54
Sweetness
41
Sourness
43
mins
Prep time (avg)
5.6
Difficulty
Ingredients:
1
Egg8 tbsps
Butter (melted)3
Eggs1 tsp
Vanilla Extract1 tsp
Ground Cinnamon1 tsp
Nutmeg (grated)Directions:
1
Divide the mixture into 10-equally sized balls
2
Cake: Combine the cake mix, egg and butter and mix well with an electric mixer
3
Special equipment: 10 (5-inch) removable bottom tart pans Preheat oven to 350 degrees F
4
Flatten each ball with the palm of your hand and gently press into the bottom of each tart pan
5
Filling: 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