Mini Pumpkin Cakes
Fluffy and perfectly spiced, these mini pumpkin cakes are a delicious treat for fall. Made with a moist pumpkin cake base and a creamy pumpkin cream cheese frosting, these cakes are sure to be a hit at your next party or gathering.
Fluffy and perfectly spiced, these mini pumpkin cakes are a delicious treat for fall. Made with a moist pumpkin cake base and a creamy pumpkin cream cheese frosting, these cakes are sure to be a hit at your next party or gathering.
- Carbohydrate 66.6750852815806 g
- Cholesterol 64.4267555562318 mg
- Fat 36.242255209415 g
- Fiber 1.1227739151783 g
- Protein 5.84761763934126 g
- Saturated Fat 3.63410620749166 g
- Serving Size 1 1 Serving (135g)
- Sodium 546.919450003474 mg
- Sugar 65.5523113664023 g
- Trans Fat 1.86864144477138 g
- Calories 608 calories
Step-by-step
- Heat oven to 350 degrees
- Beat the cake mix, 1 cup of pumpkin, milk, oil, eggs and t tsp. pumpkin pie spice with a mixer until well blended.
- Pour into greased and floured muffin tins - only fill these 1/4 to 1/2 way up depending on how large of cakes you want. I even used the mini muffin tins for a batch and they came out perfect!
- Bake 20 to 30 minutes, or until toothpick inserted comes out clean. *Bake time will vary depending on the size of tins you use - so make sure you keep a close eye on them as I don't really remember the exact time they were in the oven. (sorry :/)
- Remove to wire racks and cool completely.
- Beat cream cheese in a medium bowl with mixer until creamy. Add sugar, remaining pumpkin and spice. Mix these well. Stir in the whipped topping.
- Start with a cake, pipe whipped topping on top, place another cake on top and pipe whipped topping again.
- Drizzle with caramel syrup and nuts.
Canned pumpkin puree carries the heaviest burden in this batter, supplying both deep orange color and massive moisture that can easily turn dense if handled incorrectly. Overmixing the batter develops the gluten in the yellow cake mix too quickly, yielding a rubbery crumb instead of an airy structure. Fill muffin tins between one-quarter and one-half full to guarantee proper heat penetration during the 20 to 30 minutes in a 350-degree oven.
Pairing dense, spiced cakes requires beverages and plates that cut through the richness of the cream cheese and whipped topping blend. Unsweetened black drip coffee or an astringent darjeeling tea provides the necessary tannic backbone to reset the palate between bites. Avoid serving alongside overly sweet side dishes, as the caramel ice cream topping already supplies a high sugar load.
Storage requires refrigeration due to the dairy-heavy frosting containing softened cream cheese and thawed whipped topping. Consume within three days to prevent the moisture from the pumpkin purée from dissolving the exterior cake crust into a soggy exterior.
