Miniature Pumpkin Cake Towers Recipe

Miniature Pumpkin Cake Towers Recipe
Miniature Pumpkin Cake Towers Recipe photo by Taste of Home
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Miniature Pumpkin Cake Towers Recipe

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I make these pumpkin treats every autumn and they are gone in minutes. The spice combination is perfect for fall, and it is all wrapped up in a pretty little cake.—Deb Lyon, Bangor, Pennsylvania
MAKES:
10 servings
TOTAL TIME:
Prep: 50 min. Bake: 20 min. + cooling
MAKES:
10 servings
TOTAL TIME:
Prep: 50 min. Bake: 20 min. + cooling

Ingredients

  • 1 can (15 ounces) solid-pack pumpkin
  • 2 cups sugar
  • 3/4 cup canola oil
  • 4 eggs
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • SPICED CREAM CHEESE FILLING:
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup shortening
  • 1/2 cup butter, softened
  • 1 tablespoon 2% milk
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 3 cups confectioners' sugar
  • Hot caramel ice cream topping, warmed

Directions

In a large bowl, beat the pumpkin, sugar, oil and eggs until well blended. Combine the flour, baking powder, cinnamon, nutmeg, salt and ginger; gradually beat into pumpkin mixture until blended. Transfer to two greased 15x10x1-in. baking pans; spread batter evenly in pans.
Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on wire racks.
For filling, in a large bowl, beat the cream cheese, shortening and butter until light and fluffy. Beat in the milk, cinnamon and vanilla. Gradually beat in confectioners' sugar until smooth.
Using a 3-in. round cookie cutter, cut out 30 circles from cakes. Spread 1 cup filling over 10 cake circles. Repeat. Top with remaining cakes. Pipe remaining filling over tops. Store in the refrigerator. Garnish with ice cream topping. Yield: 10 servings.
Originally published as Miniature Pumpkin Cake Towers in Taste of Home Winning Recipes 3 2012, p297

Nutritional Facts

1 cake tower: 830 calories, 46g fat (15g saturated fat), 134mg cholesterol, 361mg sodium, 100g carbohydrate (76g sugars, 3g fiber), 8g protein.

  • 1 can (15 ounces) solid-pack pumpkin
  • 2 cups sugar
  • 3/4 cup canola oil
  • 4 eggs
  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 2 teaspoons ground cinnamon
  • 1 teaspoon ground nutmeg
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground ginger
  • SPICED CREAM CHEESE FILLING:
  • 1 package (8 ounces) cream cheese, softened
  • 1/2 cup shortening
  • 1/2 cup butter, softened
  • 1 tablespoon 2% milk
  • 1 teaspoon ground cinnamon
  • 1 teaspoon vanilla extract
  • 3 cups confectioners' sugar
  • Hot caramel ice cream topping, warmed
  1. In a large bowl, beat the pumpkin, sugar, oil and eggs until well blended. Combine the flour, baking powder, cinnamon, nutmeg, salt and ginger; gradually beat into pumpkin mixture until blended. Transfer to two greased 15x10x1-in. baking pans; spread batter evenly in pans.
  2. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool on wire racks.
  3. For filling, in a large bowl, beat the cream cheese, shortening and butter until light and fluffy. Beat in the milk, cinnamon and vanilla. Gradually beat in confectioners' sugar until smooth.
  4. Using a 3-in. round cookie cutter, cut out 30 circles from cakes. Spread 1 cup filling over 10 cake circles. Repeat. Top with remaining cakes. Pipe remaining filling over tops. Store in the refrigerator. Garnish with ice cream topping. Yield: 10 servings.
Originally published as Miniature Pumpkin Cake Towers in Taste of Home Winning Recipes 3 2012, p297

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