PUMPKIN OOEY GOOEY CAKE RECIPES

Steps:

• Heat oven to 350 degrees (325 convection) and prepare and 9-inch by 3-inch round cake pan OR 9-inch x13-inch dish. (I have heard bundt pans work as well!)
• Combine the cake mix, 1 egg (you will use the other two eggs elsewhere), and 1 stick melted butter (1/2 cup or 113g), and stir until well blended.
• Pat the mixture into prepared pan and set aside.
• In a stand mixer on medium speed (or using a hand-held mixer), beat the cream cheese until smooth. Add the remaining 2 eggs and the cocoa powder.
• Lower the speed of the mixer and add the powdered sugar. Slowly add the remaining 1 stick (1/2 cup) of melted butter. Add vanilla and continue to beat the mixture until smooth.
• Pour filling over cake mixture in pan. Bake for 40 to 50 minutes. (check at 30 minutes with 9x13) Be careful not to overcook the cake; the center should still be a little gooey when finished baking. Let cake partially cool on a wire rack before cutting into pieces.

Steps:

• For the crust: Preheat the oven to 350 degrees F. Spray a 13-by-9-inch glass baking dish with cooking spray. Combine the cake mix, eggs and vanilla in the bowl of an electric mixer fitted with the paddle attachment. Beat on medium speed until smooth, about 1 minute. Add the butter and mix just until combined. Spread the mixture evenly in the prepared baking dish.
• For the filling: Beat the cream cheese in a clean mixer bowl with the paddle until light and smooth, scraping the sides occasionally, 1 to 2 minutes. Add the eggs, pumpkin pie spice and vanilla and beat until smooth. Add the pumpkin and butter and beat until smooth. Add the confectioners' sugar and beat on low speed to incorporate, and then beat on medium until light and smooth, about 1 minute. Pour over the cake layer and smooth the top with a spatula.
• Bake until the edges are puffed and golden brown and the center is just set, about 40 minutes. Let cool. Cut into squares and serve topped with whipped cream.