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Mini Pumpkin Cakes

 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.
Nutritional 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.