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Mini Pumpkin Cakes

I saw these cute cakes at a local grocery store and decided to make my own version at home. They’re a hit at any fall gathering.

12 ServingsPrep: 1-1/2 hours Bake: 20 min. + standing

Ingredients

1 package spice cake mix (regular size)
1 package (3.4 ounces) instant vanilla pudding mix
1 teaspoon ground cinnamon
4 eggs
1 cup canned pumpkin
1/2 cup milk
1/2 cup canola oil
3/4 cup chopped walnuts
ORANGE GLAZE:
7-1/2 cups confectioners' sugar
2/3 cup plus 2 tablespoons water
1 teaspoon maple flavoring
Red and yellow food coloring
GARNISH:
3 cups confectioners' sugar
3 tablespoons water
Green food coloring
4 Tootsie Rolls (2-1/4 ounces and 6 inches each), cut into 2-inch pieces

Directions

In a large bowl, combine the first seven ingredients. Beat on low
speed for 30 seconds; beat on medium for 2 minutes. Fold in walnuts.
Spoon 1/2 cupfuls into 12 greased miniature fluted tube pans. Bake
at 350° for 20-25 minutes. Cool for 10 minutes before removing

2 of 2

Mini Pumpkin Cakes (continued)

Directions (continued)

from pans to wire racks to cool completely.
In a large bowl, beat the confectioners' sugar, water and maple
flavoring until smooth. Tint orange with red and yellow food
coloring. Place wire racks with cakes over waxed paper. Spoon half
of the glaze evenly over tops and sides of cakes, letting excess
drip off. Let stand until glaze is set. Repeat with remaining glaze.
In a small bowl, beat confectioners' sugar and water until smooth;
tint green. Cut a small hole in the corner of a pastry or plastic
bag; insert a #4 round pastry tip. Fill bag with green frosting.
Pipe vines on the pumpkins. For stem, insert a Tootsie Roll piece in
the center of each pumpkin. Yield: 1 dozen.

Nutrition Facts: 1 serving (1 each) equals 813 calories, 21 g fat (4 g saturated fat), 84 mg cholesterol, 481 mg sodium, 152 g carbohydrate, 2 g fiber, 7 g protein.