MINI PUMPKIN SPICE CAKES WITH ORANGE GLAZE
Steps:
- Cake Preparation:
- Preheat oven to 350 degrees F.
- Oil and flour 8 mini bundt pans. Combine cake mix, water, oil, and eggs in large bowl. Beat for 2 minutes, or until well blended. Divide batter equally among prepared pans. Bake for 20 minutes, or until toothpick inserted near center of cakes comes out clean. Cool cakes in pans on cooling racks for 15 minutes. Invert cakes onto wire rack and cool completely.
- For the Orange Glaze:
- Heat cream in small saucepan over medium heat until just simmering; remove from heat. Add white morsels and stir until melted and smooth. Stir in food colorings, 1 drop at a time, until desired color is achieved. Drizzle glaze over cakes. Refrigerate cakes for 10 minutes, or until glaze is firm. Cover and reserve any remaining glaze.
- For the Marzipan Stems and Leaves:
- Place marzipan in medium bowl. Using latex gloves, knead food coloring, 1 drop at a time, into marzipan until desired color is achieved. Divide marzipan into 2 equal pieces. Roll 1 marzipan piece into a 12-inch-long log. Cut log crosswise into 8 equal pieces; set aside to use as stems. Flatten remaining marzipan piece, then place between 2 sheets of plastic wrap. Using rolling pin, roll out marzipan to 1/4-inch thickness. Using a leaf-shaped cookie cutter or small sharp knife, cut out 24 leaves. Decorate cakes with marzipan stems and leaves. Reheat reserved glaze. Serve cakes, passing glaze alongside.
MINI PUMPKIN SPICE BUNDT CAKES
These Mini Pumpkin Spice Bundt Cakes with Maple Icing are perfectly moist, soft, and simple to make. Use a bundtlette pan to bake the sweetest fall cakes that are a wonderful alternative to pumpkin pie!
Provided by Sue Ringsdorf
Categories Dessert
Time 30m
Number Of Ingredients 15
Steps:
- Preheat your oven to 350 degrees. Prepare a bundlette pan with baking spray.
- In a mixing bowl, combine the wet ingredients - the pumpkin puree, the melted and slightly cooled butter, eggs, and vanilla. Mix well.
- Add dry ingredients - the cake flour, brown sugar, baking soda, baking powder, salt, cinnamon, and pumpkin pie spice. Stir until just combined.
- Spoon the batter evenly into the bundlette pan, and bake for approximately 15 minutes, or until done in the center. Remove to wire rack.
- To make the icing, melt the butter. Add the maple syrup and milk, and combine well. Then add the sifted powdered sugar, and stir to combine.
- ICING TIP: If the icing is too runny, let it sit for awhile or add additional powdered sugar. If it's too stiff, add a few more drops of milk (very slowly). When the pumpkin cakes are cool, drizzle the icing over the top and let them ooze down the sides of the cake.
Nutrition Facts : Calories 399 kcal, Carbohydrate 58 g, Protein 4 g, Fat 19 g, SaturatedFat 11 g, TransFat 1 g, Cholesterol 77 mg, Sodium 263 mg, Fiber 2 g, Sugar 40 g, UnsaturatedFat 6 g, ServingSize 1 serving
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. -Jennifer Dorff, Waukesha, Wisconsin
Provided by Taste of Home
Categories Desserts
Time 1h50m
Yield 1 dozen.
Number Of Ingredients 18
Steps:
- 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.
Nutrition Facts : Calories 813 calories, Fat 21g fat (4g saturated fat), Cholesterol 84mg cholesterol, Sodium 481mg sodium, Carbohydrate 152g carbohydrate (127g sugars, Fiber 2g fiber), Protein 7g protein.
MINI PUMPKIN-SPICE CAKES
Enjoy these pumpkin shaped Bundt cakes made using Betty Crocker™ Super Moist™ cake mix and frosting - perfect Halloween dessert.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 1h35m
Yield 12
Number Of Ingredients 6
Steps:
- Heat oven to 350°F. Grease 12 miniature fluted tube cake pans with shortening; lightly flour. Make cake mix as directed on box for cupcakes, using water, oil and eggs. Divide batter evenly among cake pans.
- Bake 22 to 25 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove cakes from pans to cooling racks. Cool completely, about 30 minutes.
- In medium bowl, tint frosting with 2 teaspoons yellow food color and 1 teaspoon red food color to make orange frosting.
- Trim bottom of each cake to form flat surfaces. For each pumpkin cake, place 1 cake, rounded side down, on plate. Top with second cake, rounded side up. Frost entire cake with orange frosting, filling center with frosting.
- Insert sour straw piece into each cake for stem. On work surface, flatten gumdrops with rolling pin; with small paring knife, cut out leaf shapes. Decorate cakes with gumdrop leaves.
Nutrition Facts : Calories 420, Carbohydrate 55 g, Cholesterol 45 mg, Fat 4, Fiber 0 g, Protein 1 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 200 mg, Sugar 1 g, TransFat 4 1/2 g
MINI PUMPKIN CAKES
Steps:
- Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
- Cut the tops from the pumpkins and set aside. Hollow out the centers of each pumpkin and place the pumpkins onto one of the prepared baking sheets. Prepare the cake mix according to the package instructions, stirring in 1/4 cup of the pumpkin seeds at the end. Pour some cake batter into each pumpkin, filling halfway. Sprinkle the top of each with the remaining 1/4 cup pumpkin seeds.
- Lightly brush the cut side of each pumpkin top with vegetable oil and sprinkle with sugar. Place the pumpkin tops cut-side down on the other baking sheet.
- Put both baking sheets in the oven. Bake the pumpkin tops for about 25 minutes, and then set aside to cool. Bake the batter-filled pumpkins until a wooden toothpick inserted in the centers comes out clean, about 1 hour. Cool completely on a cooling rack.
- Put a pumpkin top on each pumpkin cake and serve with maple syrup.
MINI PUMPKIN SPICE LOAVES
These moist mini pumpkin loaves are infused with fragrant spices and studded with pecans and raisins - perfect quick breads to share on Thanksgiving.
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 2h20m
Yield 12
Number Of Ingredients 14
Steps:
- Heat oven to 325°F. Grease 12 (5x3-inch) loaf pans with shortening; lightly flour.
- In medium bowl, mix flour, baking powder, baking soda, salt, cinnamon, cloves and nutmeg. Add pecans and raisins; toss to coat. Set aside.
- In large bowl, beat butter with electric mixer on medium speed until creamy. Gradually add sugar, beating well. Add eggs, one at a time, beating just until combined. On low speed, beat in flour mixture alternately with pumpkin. Stir in vanilla. Divide batter among loaf pans.
- Bake 45 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans to cooling racks. Cool completely.
Nutrition Facts : Calories 540, Carbohydrate 87 g, Fat 4, Fiber 4 g, Protein 7 g, SaturatedFat 8 g, ServingSize 1 Serving, Sodium 300 mg
MINI PUMPKIN CHEESECAKE
So tasty, cute, and totally YUMMY! All the greatness of the original versions, but MINI! No need for a traditional water bath or for the lengthy cooling time.
Provided by Lisawas
Categories Fruits and Vegetables Vegetables Squash
Time 2h40m
Yield 24
Number Of Ingredients 15
Steps:
- Preheat an oven to 350 degrees F (175 degrees C). Mix sugar, cinnamon, nutmeg, cloves, pumpkin pie spice, and flour in a small bowl.
- Beat cream cheese in a large bowl until fluffy. Beat in eggs, pumpkin puree, sour cream, vanilla extract, almond extract, and sugar and spice mixture; mix until smooth and thoroughly combined. Spoon mixture evenly into the mini pie crusts.
- Bake in preheated oven until cheesecakes are set, about 30 minutes. Cool on wire racks for 10 minutes. Refrigerate for 90 minutes before serving.
- To serve, top each mini cheesecake with whipped cream and a pinch of cinnamon.
Nutrition Facts : Calories 296 calories, Carbohydrate 31.1 g, Cholesterol 65.9 mg, Fat 17.5 g, Fiber 1.3 g, Protein 4.8 g, SaturatedFat 8.4 g, Sodium 286.1 mg, Sugar 19.7 g
MINI PUMPKIN CAKES WITH PRALINE SAUCE
My family's favorite holiday dessert is a real Southern treat. A warm praline sauce and sprinkling of pecans make each small pound cake even more decadent. -Diane Roark, Conway, Arkansas
Provided by Taste of Home
Categories Desserts
Time 40m
Yield 6 loaves (3 slices each).
Number Of Ingredients 17
Steps:
- In a large bowl, combine the first seven ingredients. In another bowl, beat the pumpkin, eggs, sugar, oil and butter until well blended. Gradually stir into dry ingredients just until blended. , Transfer to six greased and floured 5-3/4x3x2-in. loaf pans. Bake at 350° for 20-25 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing from pans to wire racks to cool completely., For sauce, in a small saucepan, combine the brown sugar, butter and cream. Cook and stir over medium heat until sugar is dissolved. Pour over cakes; top with pecans.
Nutrition Facts : Calories 399 calories, Fat 21g fat (7g saturated fat), Cholesterol 65mg cholesterol, Sodium 284mg sodium, Carbohydrate 51g carbohydrate (36g sugars, Fiber 2g fiber), Protein 4g protein.
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