This is Paula Deen's recipe for Ooey Gooey Pumpkin Cake. I've seen her make it for a Thanksgiving special on tv. This one is a little different...making individual servings and adding...don't do it...m&ms???? How dare you!!!I made it in a lasagna pan and it was delicious and did not need any chocolate added to it!!! The crust from the yellow cake mix is so good!
Ingredients
Cake:
- 1 (18 1/4-ounce) package yellow cake mix
- 1 egg
- 8 tablespoons butter, melted
Filling:
- 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
Directions
Preheat oven to 350 degrees F.
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.
No comments:
Post a Comment