Mini Pumpkin Cakes Recipe

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Mini Pumpkin Cakes Recipe
Mini Pumpkin Cakes Recipe photo by Taste of Home
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Mini Pumpkin Cakes Recipe

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Publisher Photo
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. —Jennifer Dorff, Waukesha, Wisconsin
MAKES:
12 servings
TOTAL TIME:
Prep: 1-1/2 hours Bake: 20 min. + standing
MAKES:
12 servings
TOTAL TIME:
Prep: 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 large 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 by 1/2 cupfuls into 12 greased miniature fluted tube pans. Bake at 350° until set, about 20-25 minutes. Cool for 10 minutes before removing 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.

Test Kitchen Tips
  • This cake is scrumptious and perfectly seasonal, but if you're in a pinch or digging a different flavor, plain box cake works with this technique, too!
  • Our trick for bundt cakes that release seamlessly? We use a pastry brush to apply a paper-thin layer of melted shortening—making sure to reach every nook and cranny—then we flour the cake pan and hit it with a fine mist of cooking spray.
  • Originally published as Mini Pumpkin Cakes in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p242

    Nutritional Facts

    1 each: 813 calories, 21g fat (4g saturated fat), 84mg cholesterol, 481mg sodium, 152g carbohydrate (127g sugars, 2g fiber), 7g protein.

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    • 1 package spice cake mix (regular size)
    • 1 package (3.4 ounces) instant vanilla pudding mix
    • 1 teaspoon ground cinnamon
    • 4 large 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
    1. 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 by 1/2 cupfuls into 12 greased miniature fluted tube pans. Bake at 350° until set, about 20-25 minutes. Cool for 10 minutes before removing from pans to wire racks to cool completely.
    2. 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.
    3. 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.

    Test Kitchen Tips
  • This cake is scrumptious and perfectly seasonal, but if you're in a pinch or digging a different flavor, plain box cake works with this technique, too!
  • Our trick for bundt cakes that release seamlessly? We use a pastry brush to apply a paper-thin layer of melted shortening—making sure to reach every nook and cranny—then we flour the cake pan and hit it with a fine mist of cooking spray.
  • Originally published as Mini Pumpkin Cakes in Taste of Home's Holiday & Celebrations Cookbook Annual 2007, p242

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    Reviews forMini Pumpkin Cakes

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    MY REVIEW
    Sandycp User ID: 5299135 276150
    Reviewed Oct. 10, 2017

    "I would say it’s the old (larger weight). The recipe was originally published in 2007."

    MY REVIEW
    goldie456 User ID: 6368350 276148
    Reviewed Oct. 10, 2017

    "cake mix weights have changed. It would help to know if this recipe is meant for the old weights or the new ones.

    thanks!"

    MY REVIEW
    jmps3 User ID: 1637063 152560
    Reviewed Nov. 13, 2012

    "These are delicious! I added 1/2 c. raisins and 1/2 c. chopped pecans in place of walnuts. I baked them in regular sized muffin pans and had enough batter for one and a half dozen. For the glaze, I poured about two tablespoons of maple syrup into a half container of pre-made vanilla frosting. easy and delicious! A big hit!"

    MY REVIEW
    grannyof11 User ID: 4502202 151036
    Reviewed Oct. 30, 2010

    "We omitted the walnuts because it was going to school but it was devoured by one and all."

    MY REVIEW
    [email protected] User ID: 1287705 97027
    Reviewed Oct. 27, 2009

    "Made this to use my new mini bundt pan and they turned out fantastic. Took them to work and everyone loved them."

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