Taste of Home
Miniature Pumpkin Cake Towers
TOTAL TIME: Prep: 50 min. Bake: 20 min. + cooling
YIELD: 10 servings.
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
Ingredients
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1 can (15 ounces) pumpkin
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2 cups sugar
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3/4 cup canola oil
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4 large eggs, room temperature
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2 cups all-purpose flour
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2 teaspoons baking powder
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2 teaspoons ground cinnamon
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1 teaspoon ground nutmeg
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1/2 teaspoon salt
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1/2 teaspoon ground ginger
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SPICED CREAM CHEESE FILLING:
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1 package (8 ounces) cream cheese, softened
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1/2 cup shortening
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1/2 cup butter, softened
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1 tablespoon 2% milk
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1 teaspoon ground cinnamon
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1 teaspoon vanilla extract
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3 cups confectioners' sugar
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Hot caramel ice cream topping, warmed
Directions
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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 2 greased 15x10x1-in. baking pans; spread batter evenly in pans.
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2.
Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool completely on wire racks.
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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.
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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 caramel topping.
Nutrition Facts
1 cake tower: 830 calories, 46g fat (15g saturated fat), 134mg cholesterol, 361mg sodium, 100g carbohydrate (76g sugars, 3g fiber), 8g protein.
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